Milanesa De Pollo
Ingredients
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- 1 1/2 pounds chicken breast – boneless, skinless; sliced into cutlets and pounded 0.25 inch thick (~4 n/a chicken breasts)
- 2 tsp kosher salt
- 1 tsp black pepper – freshly ground
- 3/4 cup all-purpose flour
- 3 large eggs – beaten
- 2 cloves garlic – finely minced
- 2 tbsp parsley – finely chopped
- 1 1/2 cups breadcrumbs – fine, dry
- 1 tsp dried oregano – crumbled
- 1 1/2 cups vegetable oil – for frying
- lemon – cut into wedges (for serving)
Instructions
1. Slice the chicken breast horizontally into 4 cutlets and pound between sheets of plastic wrap to about 0.25 inch thickness.
2. Season both sides of the cutlets with 1.5 tsp of the kosher salt and 0.5 tsp of the black pepper; reserve the remaining 0.5 tsp salt and 0.5 tsp pepper for the crumbs.
3. Put the all-purpose flour in a shallow dish. In a second dish, beat the eggs with the garlic and parsley until evenly combined.
4. In a third dish, combine the breadcrumbs with the dried oregano and the reserved seasonings, mixing well.
5. Dredge each cutlet in the flour, shaking off excess. Dip into the egg mixture, letting excess drip, then press firmly into the crumb mixture until fully coated. Set on a wire rack and let the breading hydrate and adhere for 10 minutes.
6. Heat the vegetable oil in a large heavy skillet over medium to medium-high heat to 350°F (oil should be about 0.5 inch deep); a breadcrumb should sizzle on contact.
7. Fry the cutlets in batches without crowding, 2–3 minutes per side, until deep golden and cooked through (internal temperature 165°F). Adjust heat to maintain gentle sizzling.
8. Transfer to a clean wire rack or paper towels to drain for 2 minutes.
9. Serve hot with lemon wedges.
Milanesa de Pollo is a thin, breaded, and fried chicken cutlet with a crisp, golden crust and a juicy interior. The seasoning is simple—garlic, parsley, and a light herbal note—letting the chicken shine while the breadcrumb coating delivers crunch. It is commonly served with lemon wedges, a fresh salad, or tucked into a sandwich, making it a versatile everyday favorite.
Born from Italian cotoletta and brought to Latin America by immigrants, milanesa took deep root in Argentina, Uruguay, and across the region. Over time it became a staple in home cooking, neighborhood cafes, and bakeries selling milanesa sandwiches. Today, chicken milanesa is as emblematic as its beef counterpart, with local spins ranging from sandwich shop versions to “a la napolitana” topped with sauce and cheese.