Milanesa de pollo


Eggs Salt Pepper All-purpose flour Bread crumbs Skinless boneless chicken breast halves, thinly sliced Oil Dried oregano Ground cumin Garlic powder Onion powder Smoked paprika Ground chile de árbol

Cut the chicken breast


Take a knife and cut that juicy chicken breast until it splits in two. This is also called “butterflying” a chicken.

Pound out the chicken


Then, place the chicken between two sheets of wax paper and pound it out until it is very thin.

Set up your breading station


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

Dredge in the flour first


Dredge the chicken in the flour first. Shake off any excess flour.

Drop on the eggs


Beat the eggs in a shallow plate, then drop the floured chicken in the eggs. The egg mixture helps the breadcrumbs stick to the chicken.

Add to the breadcrumbs


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

Fry the Milanesa


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

Turn and keep frying


Turn and cook for another 3-4 minutes, or until golden brown.

Place on a paper towel


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

Ready to serve


Serve the Milanesa de Pollo with a salad or french fries. I have also seen it topped off with slices of pickled jalapeño, avocado, and salsa.

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