Cooklist AI
Crispy Chicken Milanesa
Get ready to enjoy Crispy Chicken Milanesa, a flavorful Mexican dish with seasoned breaded chicken breasts, cooked to perfection. This easy-to-follow recipe will make your taste buds dance in just 30 minutes!
3
30 min
TOTAL TIME
482
CALORIES
$1.12
PER SERVING
SAVE
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REMIX RECIPE
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Ingredients
13 INGREDIENTS
4 SERVINGS
1/4 tsp ground cumin
Directions
11 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Line a large cutting board with plastic wrap or parchment paper.
2
Lay chicken breasts on the prepared cutting board in a single layer, and then cover with another piece of plastic wrap or parchment paper.
3
Using a meat mallet or a heavy skillet, pound each chicken breast to about 1/4-inch thickness.
4
Season with kosher salt and black pepper on both sides. Set aside.
5
Prepare three shallow bowls - the first with the all-purpose flour, the second with the beaten eggs, and the third with the panko breadcrumbs.
6
To the breadcrumbs, add garlic powder, chili powder, ground cumin, and dried oregano. Mix together to combine.
7
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
8
Working in 2 batches, dredge chicken breasts in flour, then dip in beaten eggs, and then into the seasoned panko breadcrumbs.
9
Sauté the chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Remove and transfer to a plate.
10
Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining chicken breasts.
11
Garnish each chicken milanesa with chopped cilantro and serve with lemon wedges on the side.
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Health Info
Macros
16g
CARBS
32g
FAT
30g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
EGGS
WHEAT
Frequently Asked Questions
What part of chicken should I use for Chicken Milanese?
How do I know when the oil is ready for frying?
Why are my breadcrumbs falling off during frying?
What can I serve Chicken Milanese with?
My chicken Milanese isn't crispy, why is that?
Can I make Chicken Milanese in an air fryer?
What type of breadcrumbs should I use?
Why does my chicken Milanese come out so greasy?
How can I ensure the chicken is cooked through without over-browning the breadcrumbs?
How to properly season the breadcrumbs?
