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    Home » Recipes » Chicken » Milanesa de Pollo + VIDEO

    Milanesa de Pollo + VIDEO

    Last Updated November 1, 2022. Originally Posted January 17, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Milanesa de Pollo is a yummy and quick weekday meal. This chicken recipe comes together in less than 30 minutes.
    Jump to Recipe Print Recipe
    Milanesa de Pollo (Chicken Milanese) is a yummy and quick weekday meal. This chicken recipe comes together in less than 30 minutes. Watch the VIDEO or see the step-by-step pictures below and learn to make this dish for your family. With Video and step-by-step pictures. By Mama Maggie's Kitchen

    Milanesa de Pollo (Chicken Milanese) is a yummy dish that comes together in under 30 minutes. Watch the VIDEO or step-by-step pictures to make this family meal at home.

    Milanesa de Pollo (Chicken Milanese) on a white plate next to a salad and surrounded by a decorative napkin and jalapeno slices and fork.

    Delicious pork tamales and a steaming bowl of menudo both have their place and time, but that is generally for only special occasions.

    What do I prefer? I love meals that I can get on the table fast – faster than a speeding bullet, more nutritious than a bottle of vitamins.

    After all, I have got things to do, and people to see. Actually, I am on my son’s schedule. He has things to do, and people to see. Lol.

    A collage showing a chicken breast sliced and pounded with a meat tenderizer.

    To make Milanesa de Pollo, it all starts with butterflying a chicken breast. Take a knife and cut that juicy chicken breast until it splits in two. This is also called “butterflying” a chicken.

    You can use boneless, skinless chicken thighs, but the breast is what is most commonly used. Breast is best.

    Then place the chicken between two sheets of wax paper. You are going to pound it out until it is very thin – not so thin that you can use it to replace a broken window, but thin enough to cook easily.

    If you do not have wax paper, you can also use plastic wrap.

    A thin slice of chicken on wax paper.

    Do you see how thin the chicken breast is? It can even get thinner than this, but this is as thin as I like it.


    What to use if you don’t have a meat tenderizer?

    If you do not have a meat tenderizer, you can use the back of an iron skillet (for example). Or something sturdy and heavy enough.

    Some skillets might work, but you might damage the handle.

    The other thing you can do is ask you butcher at the grocery store if he can slice the chicken breast in half.

    Be very careful not to hurt yourself or damage the surface you are working on.

    Remember: Nothing is more time-consuming than watching hours and hours of HGTV looking for just the right new kitchen countertop ideas. By the way, these days, quartz is in.

    Two plates with egg and flour and one deep casserole dish with breadcrumbs on a wooden surface.

    Set the chicken aside and set up a station similar to the picture above. Flour, eggs, and breadcrumbs. None of these come seasoned.

    You may be a seasoned cook but your ingredients are not. You can season your Milanesa de Pollo in a different way, depending on what you like.

    For me, it is always the season for seasoning. Season’s Eatings! 🙂

    Chicken dredged in flour.

    Dredge the chicken in the flour first.

    Shake off any excess flour.

    Chicken covered with flour in a plate with eggs.

    Beat the eggs in a shallow plate. Then drop the floured chicken in the eggs.

    Make sure to get egg on all the chicken.

    The egg mixture helps the bread crumbs stick to the chicken.

    Which came first? The chicken or the egg? In this case, BOTH at the very same time!.

    Chicken covered with egg in a plate with bread crumbs.

    Lastly, add it to the seasoned breadcrumbs. Again, shake off any excess breadcrumbs. Set this aside until ready to use.

    If you have too many bread crumbs and they do not stick to the chicken, they can burn in the oil. This will cause lots of smoke. No bueno!

    Here are some ingredients you can add to your breadcrumbs for a Mexican-style Chicken Milanese:
    dried oregano
    ground cumin
    garlic powder
    onion powder
    smoked paprika
    ground chile de arbol
    cayenne

    Any combination of these is fine. All or none, but at the very least, salt and pepper are a must.

    You can always make a basic Milanesa de Pollo and serve with homemade salsa.

    Milanesa de pollo frying in a black iron skillet.

    Time to fry. Place the chicken in the skillet and cook for 3-4 minutes.

    I am using a black cast iron skillet.

    I personally believe that it is the best kind for frying (but some people in the house complain it is hard to clean). Whatever pan you have should be fine.

    You can also use a deep fryer. That will work too, but it will only take 4 minutes to cook. The fryer cooks both sides.

    Heat up the oil and stand back. We want you to practice safe cooking in a splatter-free zone.

    Milanesa de pollo (chicken milanese) frying in a black iron skillet.

    Turn and cook for another 3-4 minutes, or until golden brown. I told you this was fast.

    What kinds of oils are good for frying?
    Peanut oil
    Soybean oil
    Canola
    Vegetable oil

    I used vegetable oil to fry the Milanesa de Pollo.

    Why you shouldn’t fry with Olive Oil?
    Olive oil is great for shallow frying like eggs, but it is very expensive to fry with. If you’re made of cash, go for it!

    What about Coconut Oil?

    Coconut oil is the healthiest oil to fry in, but it is costly, and it will give a sweet flavor to your food.

    Vegetable is more affordable and will get the job done. Just saying…

    Milanesa de pollo on a paper towel.

    Once you are done frying, place the cooked chicken on a paper towel. This will help drain any excess oil.

    Pat it on the top as well to soak up the oil. You can also pat the top of your child’s or husband’s head if you’d like, but be sure to wipe off your hands first.

    Milanesa de Pollo (or Chicken Milanese) on a white plate next to a green salad and slices of tomato.

    I know what you’re thinking: How is Milanesa de Pollo a Mexican recipe?

    Technically, it is not. We adopted it from the good people of Milan, Italy. However, this is a very popular recipe in many, many Mexican homes and food stands across the republic.

    Schnitzel and Milanesa de Res are the same thing. Basically, it is the same recipe as the one you here with chicken, but it is made with beef. Germans traditionally use veal to make schnitzel.

    Serve the Milanesa de Pollo with a salad or french fries. I saw this served in Milan, Italy with capers and lemon.

    I have also seen it topped off with slices of pickled jalapeño, avocado, and salsa. One of my favorite ways to eat this is in a sandwich which is also very popular in Mexico – the beloved Torta de Milanesa. Yum!

    Hope you enjoy!

    Don’t forget to watch the Milanesa de Pollo Video

    Milanesa de Pollo (Chicken Milanese) is a yummy dish that comes together in under 30 minutes.

    Milanesa de Pollo

    Milanesa de Pollo is a yummy and quick weekday meal. This chicken recipe comes together in less than 30 minutes.
    5 from 9 votes
    Print Pin Rate
    Course: Recipes
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 4
    Calories: 547kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 eggs
    • Salt
    • pepper
    • ¾ cup all-purpose flour
    • 1 cup bread crumbs
    • 2 skinless boneless chicken breast halves, thinly sliced
    • 1/2 cup oil for frying
    • Spices to season bread crumbs:
    • 1/2 teaspoon dried oregano optional
    • 1/2 teaspoon ground cumin optional
    • 1/2 teaspoon garlic powder optional
    • 1/2 teaspoon onion powder optional
    • 1/2 teaspoon smoked paprika optional
    • 1/4 teaspoon ground chile de arbol optional

    Instructions

    • Cut chicken breast in half. 
    • Pound chicken with a meat tenderizer to create an even thickness. 
    • Set aside until ready to use. 
    • Create a breading station by adding flour in one dish, eggs in another dish, and bread crumbs in the third dish. 
    • Add salt and pepper to the eggs.
    • Beat the eggs. 
    • Add the desired spices to the bread crumbs. 
    • Mix with a fork to combine. 
    • Dredge the chicken with the flour. 
    • Shake off any excess flour. 
    • Place the floured chicken in the egg mixture. 
    • Make sure to coat the entire chicken with the egg mixture. 
    • Lastly, place the chicken in the bread crumbs. 
    • Again, make sure the chicken is completely coated with the bread crumbs. 
    • Set aside and repeat until all chicken pieces are coated. 
    • Heat the oil in a skillet. 
    • Pan-fry the chicken in batch, about 3-4 minutes per side. 
    • Transfer each cooked chicken to a plate with a paper towel. 
    • Continue frying until all the chicken pieces are cooked. 
    • Serve with a salad, french fries, and your favorite salsa.

    Video

    Notes

    If you fry the chicken in a deep fryer, it will only take 4 minutes to cook. 
    Oven Instructions:
    • Preheat Oven 375 F / 190 C 
    • Bake chicken, turning once halfway through for about 15 minutes total.

    Nutrition

    Calories: 547kcal | Carbohydrates: 39g | Protein: 20g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 282mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 379IU | Calcium: 83mg | Iron: 4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Disclosure: This post contains affiliate links.



    More Mexican Chicken Recipes:

    Entomatadas de Pollo (Chicken Entomatadas)
    Enmoladas de Pollo (Chicken Mole Enchiladas)
    Ensalada de Pollo (Creamy Mexican Chicken Salad)
    Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano)
    Chicken Tinga Tostadas
    Mexican Deviled Chicken, or Pollo a la Diabla
    Chicken Drumsticks in Tamarind Chile Sauce
    Mexican Chicken Torta
    Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle
    Caldo de Pollo, or Mexican Chicken Soup
    Pollo Adobado, or Chicken in Adobo Sauce
    Pozole Blanco, or White Chicken Pozole
    Pollo en Crema, or Creamy Chicken

    Filed Under: Chicken, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Candice

      September 16, 2020 at 8:26 am

      5 stars
      Yum! Such a delicious recipe, Maggie. can’t beat breaded chicken, and this one is a winner. I love the way you filet the chicken breast, too… so much easier to tenderize!

      Reply
      • Maggie U

        August 23, 2022 at 11:00 am

        Yes, very yummy. 🙂

        Reply
    2. Eva

      September 16, 2020 at 11:51 pm

      5 stars
      Those puns there cracked me up. I love a good bad joke 😀 Back to the recipe, anyway. I love how this dish has this Italian name all over Latin America. As an Italian, I’ve always loved my cotoletta alla milanese. And I’ll have to agree with you on the choice of chicken cut: breast is best indeed. Period.

      Reply
      • Maggie U

        September 22, 2020 at 1:14 pm

        Glad you liked my jokes! Hope you try this recip.

        Reply
    3. Marta

      September 17, 2020 at 1:43 pm

      5 stars
      Awwwww!! This milanesa reminds me so much of my Tia Carmen! She used to make it with arroz con habichuelas and corn, LOL! She passed away is a ferry accident back in the 2003 and I’ve missed her chicken so much.

      Reply
      • Maggie U

        September 28, 2020 at 10:06 am

        So sorry to hear that. Now you can make her chicken recipe. Hope you try it!

        Reply
    4. Uma Srinivas

      September 20, 2020 at 11:29 am

      This will be perfect for the chicken lovers…my friend always ask me to pass new ideas for the chicken recipe. I will send her your recipe.

      Reply
      • Maggie U

        September 21, 2020 at 3:01 pm

        Thanks! Glad you enjoyed this!

        Reply
    5. Nicole Washington

      September 20, 2020 at 7:07 pm

      I believe I had this before andit was as delicious as you made it look!

      Reply
      • Maggie U

        September 21, 2020 at 3:00 pm

        Hope you try this recipe. Is delicious!

        Reply
    6. Perla

      September 23, 2020 at 8:35 pm

      OMG Maggie, estuvo delicioso! I have always made milanesa de res but never de pollo. My husband and kids loved it! Also I had never added oregano to the bread crumbs…major game changer! Paired it with mexican rice and yumm! Thank you for your awesome recipes and for keeping it real!

      Reply
      • Maggie U

        September 28, 2020 at 9:57 am

        So glad you liked it! This recipe is deliciosa!

        Reply
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