Milanesa de Pollo (Mexican Breaded Chicken)
Chicken milanesa is a delicious dish made from thinly cut pieces of boneless chicken that are breaded and fried until golden and crispy. It’s similar to a schnitzel or Italian pollo alla milanese, but with a Mexican twist.
Equipment
- 2 plates
- Shallow bowl
Ingredients
- 3 pounds chicken breast filleted into thin pieces
- 2 tablespoons salt or to taste
- 1 cup all-purpose flour
- 4 eggs whisked
- 2 cups Panko breadcrumbs unseasoned
- 1 cup oil
Instructions
- Prepare the chicken. Butterfly the chicken by cutting the chicken breast in half horizontally and opening it up like a book to create two thinner fillets. I find that cutting it in half is sufficient, but if you want your chicken extra thin, feel free to pound it with a meat tenderizer and a piece of plastic or parchment paper over the chicken.
- Season the chicken. This is probably the most important step in making flavorful milanesa de pollo. I don’t season the egg, flour, or breadcrumbs because the best way to ensure that everything is properly seasoned, it’s essential to salt the chicken directly. PRO TIP: I like to season my chicken at least a few hours in advance. Typically I will salt it in the morning and prepare it for dinner. If you’re short on time or forget to salt in advance, do it before preparing all of your other ingredients so it has at least a few minutes to absorb into the chicken.
- Prepare breading station. In one large plate, add the flour. In a second wide and shallow bowl, beat the eggs. In a third plate, spread out the breadcrumbs.
- Bread chicken. First, dredge each chicken cutlet in flour, shaking off any excess. Dip the chicken in the beaten eggs, ensuring it’s fully coated. Press the chicken into the breadcrumbs, coating both sides evenly.
- Fry chicken. In a large skillet, heat about ½ inch of vegetable oil over medium heat until hot (you can test by dropping a small piece of breadcrumb in—if it sizzles, the oil is ready). Fry the breaded chicken in batches, cooking for 1-3 minutes per side, until golden brown and fully cooked through. The internal temperature should reach 165°F (74°C). Transfer the fried chicken to a baking sheet with a wire rack over it or a plate lined with paper towels to drain excess oil. Remember to add more oil in between batches when necessary.
- Serve and enjoy. Keep it simple and serve your milanesa de pollo with lime wedges, salsa, and a simple salad on the side. Optionally, you can serve it with rice and beans, fries or papitas, in a sandwich (torta de milanesa) with avocado, lettuce, tomato, and mayo.
A Note from Lola
TIPS AND TRICKS
- Avoid overcrowding: Fry the chicken in batches and avoid overcrowding the pan. Crowding the pan lowers the oil temperature, which can result in soggy milanesa. Fry in hot oil (around 350°F/175°C) for the optimal crispiness.
- Keep it warm: If making large batches, keep the fried milanesa warm in a 200°F (90°C) oven or air fryer while you finish frying the rest. Place them on a wire rack so they remain crisp.
- Do this step ahead of time: You can bread the chicken ahead of time and refrigerate it in a large airtight container for a few hours before frying. This allows the coating to firm up and stick better to the chicken and saves you time when it’s time to fry.
RECIPE VARIATIONS
- Milanesa en salsa verde: After frying the chicken, smother it in a tangy salsa verde (green tomatillo sauce) and bake for a few minutes. This variation is often served with rice and beans and offers a saucier, more flavorful take on the dish.
- Make it gluten-free: To make milanesa de pollo gluten-free, simply substitute the regular breadcrumbs and flour with gluten-free alternatives. PRO TIP: Many stores carry gluten-free breadcrumbs, or you can make your own by blending and drying gluten-free bread or crackers. Another option is to use crushed cornflakes. Substitute all-purpose flour with a gluten-free flour blend, rice flour, or even cornstarch for dredging the chicken before dipping it in the egg.
- Experiment with other proteins: To make milanesa de res, use beef or for milanesa de cerdo, use pork. The preparation remains the same, but the type of meat can differ based on preference.
HOW TO STORE AND REHEAT
- Store milanesa de pollo in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F (175°C) oven on a wire rack or baking sheet for 5-10 minutes to regain crispiness without drying out. Avoid microwaving to prevent sogginess.
Nutrition
Calories: 589kcalCarbohydrates: 23gProtein: 43gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 191mgSodium: 2083mgPotassium: 706mgFiber: 1gSugar: 1gVitamin A: 170IUVitamin C: 2mgCalcium: 52mgIron: 2mg
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