Milanesas de pollo Empanizadas are thin chicken cutlet that are seasoned, coated in flour, egg, and breadcrumbs, and fried until golden and crispy. It’s a popular Mexican home-style meal, usually served with rice, beans, salad, potatoes, or salsa.
You may also hear it called pollo empanizado, or breaded chicken. While milanesa has European roots, it has become a beloved everyday dish throughout Mexico and much of Latin America.
And that’s part of what makes milanesas de pollo so great: it’s simple, doesn’t require fancy ingredients, and comes together quickly. I like my milanesas de pollo thin and well-seasoned, with plenty of crispy breading.
If you’re looking for an easy Mexican-style chicken dinner that’s crispy on the outside, tender on the inside, and always a hit, this milanesa de pollo empanizada is a recipe worth keeping in your rotation.
What You’ll Need
- Chicken breasts, sliced into thin cutlets
- All-purpose flour
- Eggs
- Breadcrumbs
- Fresh herbs of your choice
- Salt and pepper
- Vegetable oil, for frying
How to make Milanesas de Pollo Empanizadas
Have your flour, beaten eggs seasoned with salt and pepper, and seasoned breadcrumbs ready before you start. I like having everything lined up because once you begin, this pollo empanizado get a little messy!
Using tongs, dredge each chicken cutlet in the flour, making sure both sides are lightly coated. Give it a little shake to remove any excess flour before moving on.
Transfer the floured chicken to the beaten egg and turn it with the tongs until it’s completely coated. Let any excess egg drip back into the bowl before adding the breadcrumbs.
Place the chicken in the seasoned breadcrumbs and press them gently onto both sides. Make sure the entire cutlet is covered so you get that delicious crispy coating.
Heat the oil in a large skillet and fry the milanesas until golden and cooked through, turning them once. Don’t overcrowd the pan, or the breading won’t get quite as crisp.
Transfer the cooked milanesas to a paper towel-lined plate to absorb any excess oil. Serve them while they’re hot and crispy with your favorite Mexican sides.
My Tips for the Best Chicken Milanesa
- Keep the chicken thin. This is key for tender chicken that cooks quickly without burning the breading.
- Flavor the breadcrumbs. Add your favorite fresh herbs to the breadcrumbs for extra flavor. Chopped cilantro, parsley, rosemary, or a mix of herbs all work beautifully.
- Don’t skip the flour. It gives the egg something to cling to, which helps the breadcrumbs stick properly.
- Press the breadcrumbs on. Don’t just coat the chicken and move on. Gently press the breadcrumbs onto both sides for a better, more even coating.
- Let the breaded chicken rest. A few minutes before frying gives the coating time to adhere, so it is less likely to fall off in the pan.
- Don’t overcrowd the pan. Fry the milanesas in batches if needed. Giving them enough space helps the coating get nice and crispy.
What To Serve With Milanesas de Pollo
Milanesa de pollo is delicious with so many Mexican sides. Refried beans are always a popular choice, but if you want to try something a little different, serve it with my frijoles maneados.
I also love it with ensalada de papa or creamy espagueti rojo, plus some salsa.
For something lighter, ejotes a la mexicana make a great side. Some lettuce, avocado, tomatoes or sliced onion are also good. And of course, a squeeze of lime over that crispy chicken is always a good idea!
Storage & Reheating
If I have leftover milanesas de pollo, I let them cool completely before refrigerating them. Store them in an airtight container and reheat them in a skillet, oven, or air fryer rather than the microwave if you want to keep the breading crispy.
And if you have leftover milanesa, don’t just eat it the same way the next day. Slice it into strips and make a torta, put it in tacos, or cut it up over a salad.
FAQ
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well to make pollo empanizado as it will be a little juicier and richer.
Can I make milanesas de pollo ahead of time?
Yes. You can bread the chicken a few hours ahead and keep it refrigerated until you’re ready to cook it.
Can I freeze breaded chicken?
Yes. Freeze the breaded, uncooked milanesas in a single layer, then transfer them to a freezer bag once frozen.
How do I keep the breading from falling off?
The key is the flour, egg, and breadcrumb layers. The flour helps the egg stick to the chicken, while the egg gives the breadcrumbs something to cling to. Gently press the breadcrumbs onto the chicken so they stay in place while frying.
Can I make milanesa de pollo in the air fryer?
Yes, although the texture will be a little different from frying it in oil.
More Mexican Chicken Recipes
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Milanesas de Pollo
Ingredients
- 4 boneless skinless chicken breasts (sliced into thin cutlets)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 2 Tablespoons finely chopped fresh herbs (such as cilantro, parsley, or rosemary)
- salt (as needed)
- ½ teaspoon black pepper
- Vegetable oil (for frying)
Instructions
- Place the chicken breasts between sheets of plastic wrap and gently pound them with a meat mallet until thin and evenly sized. This helps them cook quickly and evenly.
- Season both sides of the chicken with salt and black pepper.
- Set up three shallow bowls with the flour, beaten eggs seasoned with a little salt and pepper, and breadcrumbs mixed with the chopped fresh herbs.
- Coat each chicken cutlet in flour, dip it into the egg mixture, then cover completely with the breadcrumbs, gently pressing them onto the chicken.
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
- Fry the milanesas in batches for about 3–4 minutes per side, or until golden brown and cooked through. Don’t overcrowd the skillet.
- Transfer to a paper towel-lined plate to drain briefly, then serve hot.
Notes
- Keep the chicken thin and evenly sized so it cooks quickly and evenly.
- Use any fresh herbs you like in the breadcrumbs.
- Fry in batches so the pan isn’t overcrowded.
- Cooking time may vary depending on the thickness of the chicken.
