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
Take a knife and cut that juicy chicken breast until it splits in two. This is also called “butterflying” a chicken.
Then, place the chicken between two sheets of wax paper and pound it out until it is very thin.
Set the chicken aside and set up a station similar to the picture above. Flour, eggs, and breadcrumbs. None of these come seasoned.
Dredge the chicken in the flour first. Shake off any excess flour.
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.
Lastly, add it to the seasoned breadcrumbs. Shake off any excess breadcrumbs. Set this aside until ready to use.
Time to fry. Place the chicken in the skillet and cook for 3-4 minutes.
Turn and cook for another 3-4 minutes, or until golden brown.
Once you are done frying, place the cooked chicken on a paper towel. This will help drain any excess oil.
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.