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Per serving
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- 1
Pound the chicken thin
Cut each chicken breast in half lengthwise so you've got 4 thin cutlets. Lay them on a cutting board between two sheets of plastic wrap or parchment, then pound with a meat mallet (or a heavy cast-iron skillet) until they're about 1/6 to 1/4 inch thick. Thin is the whole game here — that's what makes it shatter-crisp.
- 2
Season
Season both sides of every cutlet with the kosher salt and black pepper. Set aside while you build your breading station.
- 3
Set up your dredge
Grab 3 shallow bowls. First bowl: the all-purpose flour. Second bowl: the eggs, beaten. Third bowl: the panko mixed with the garlic powder, chili powder, cumin, and oregano. That little spice blend in the panko is what takes it from plain to crave-it Milanesa.
- 4
Bread the cutlets
Working with 2 cutlets at a time, dredge in flour (shake off the extra), dip in egg, then press firmly into the seasoned panko so it really sticks all over.
- 5
Fry the first batch
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry 2 breaded cutlets for 3 to 4 minutes per side, until deep golden and cooked through. Transfer to a plate.
- 6
Fry the rest
Add the remaining 2 tablespoons olive oil to the pan and repeat with the last 2 cutlets.
- 7
Garnish and serve
Shower with chopped cilantro and serve with lemon wedges to squeeze over the top. Crunchy, juicy, done.
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Crispy Chicken Milanesa (Milanesa de Pollo)
Created by: TacoEveryDay
Ingredients
- 2 chicken breasts
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 eggs
- 3/4 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 5 tbsp olive oil
- cilantro
- 1 lemon
Instructions
- Pound the chicken thinCut each chicken breast in half lengthwise so you've got 4 thin cutlets. Lay them on a cutting board between two sheets of plastic wrap or parchment, then pound with a meat mallet (or a heavy cast-iron skillet) until they're about 1/6 to 1/4 inch thick. Thin is the whole game here — that's what makes it shatter-crisp.
- SeasonSeason both sides of every cutlet with the kosher salt and black pepper. Set aside while you build your breading station.
- Set up your dredgeGrab 3 shallow bowls. First bowl: the all-purpose flour. Second bowl: the eggs, beaten. Third bowl: the panko mixed with the garlic powder, chili powder, cumin, and oregano. That little spice blend in the panko is what takes it from plain to crave-it Milanesa.
- Bread the cutletsWorking with 2 cutlets at a time, dredge in flour (shake off the extra), dip in egg, then press firmly into the seasoned panko so it really sticks all over.
- Fry the first batchHeat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry 2 breaded cutlets for 3 to 4 minutes per side, until deep golden and cooked through. Transfer to a plate.
- Fry the restAdd the remaining 2 tablespoons olive oil to the pan and repeat with the last 2 cutlets.
- Garnish and serveShower with chopped cilantro and serve with lemon wedges to squeeze over the top. Crunchy, juicy, done.