Milanesas de Pollo

servings

Crispy, golden milanesas de pollo empanizadas made with thin chicken cutlets, seasoned breadcrumbs, and fresh herbs. An easy Mexican favorite for a weeknight meal.

prep 15

cook 15

total 30

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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.

Nutrition Information