Description
Crispy milanesa de pollo features thin chicken cutlets coated in seasoned breadcrumbs and pan-fried to a golden crunch, finished with fresh lime and salsa verde for a bright, zesty touch.
Ingredients
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1 cup all-purpose flour
3 large eggs, beaten
2 cups plain breadcrumbs
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil, for frying
lime wedges, for serving
salsa verde or hot sauce, for serving
Instructions
- Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with garlic powder, salt, and pepper in the third.
- Dredge each chicken cutlet in flour and shake off excess. Dip into eggs, then press into the seasoned breadcrumbs until fully coated.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the chicken cutlets for about 3 minutes per side until deep golden and crispy.
- Transfer to a wire rack or paper towel-lined plate to drain.
- Serve immediately with lime wedges and salsa verde or hot sauce.
Notes
Add grated Parmesan to the breadcrumbs for extra flavor.
Use panko breadcrumbs for a crunchier texture.
For a spicier version, add chili powder or cayenne to the breading.
Bake at 200°C (400°F) for about 20 minutes or air-fry for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer to maintain crispiness.
Freeze breaded cutlets before frying and cook from frozen when needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cutlet
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
