Crispy chicken milanesa is chicken breast fillets pounded thin, seasoned with salt, pepper, garlic, and parsley, coated in flour, beaten egg, and bread crumbs, and fried in olive oil for 3 to 4 minutes per side until golden, then served with lemon. It takes 15 minutes of preparation and 10 minutes of cooking, and serves 4.
A favorite in many kitchens, with a crisp golden coating around juicy chicken, perfect with salads, mashed potatoes, or fries.
How to Make Chicken Milanesa?
The fillets are breaded in flour, egg, and bread crumbs, then fried or baked until crisp and golden.
Nutritional Information
Each serving of chicken milanesa contains approximately 350 kcal, 20 g of carbohydrates, 15 g of fat, 30 g of protein, 1 g of fiber, 1 g of sugars, 90 mg of cholesterol, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Crispy Chicken Milanesa Recipe
Preparation: 15 minutes
Cooking: 10 minutes
Servings: 4
Ingredients
- 4 chicken breast fillets
- 2 eggs
- 1 cup of bread crumbs
- ½ cup of flour
- 1 garlic clove
- Chopped parsley
- Olive oil
- Fine salt
- Black pepper
- 1 lemon, to serve
Instructions
- If the fillets are thick or uneven, pound them gently with a meat mallet to an even thickness. Season with salt, pepper, chopped garlic, and parsley. Beat the eggs with a pinch of salt in a deep plate, put the flour on another plate and the bread crumbs on a third.
- Coat each fillet first in flour, then in beaten egg, and finally in bread crumbs, covering it completely and pressing gently with your fingers.
- Heat a good splash of olive oil in a large skillet over medium high heat and fry the milanesas for 3 to 4 minutes per side until golden and crisp. Drain on paper towels and serve right away with a slice of lemon.
Additional Tips
Bake them
For less fat, bake them on a tray at 180°C (356°F) for 20 minutes, turning halfway.
Press the crumbs
Press the bread crumbs firmly and chill the breaded fillets for 15 minutes before frying so the coating does not fall off.
Use panko
Japanese panko gives a lighter, airier, extra crisp coating.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Bread crumbs | Panko | 1 cup | Lighter, crispier |
| Frying | Baking at 180°C (356°F) | 20 minutes | Less fat |
| Chicken breast | Beef cutlets | 4 | Classic milanesa |
| Parsley | Dried oregano | 1 teaspoon | Different herb |
Frequently Asked Questions (FAQs)
1. How do I keep the coating from falling off?
Press the bread crumbs firmly onto the chicken in the last step and, if possible, chill the breaded fillets for 15 minutes before frying.
2. What is panko?
Japanese bread crumbs made from crustless bread grated into flakes. Used instead of regular crumbs, it gives a lighter, airier texture.
3. Can I freeze milanesas?
Yes. Freeze them raw and breaded on a tray separated by parchment, then store in airtight bags. Cook them straight from frozen, adding a few minutes.
Roots in Latin America
Chicken milanesa comes from the Italian cotoletta alla milanese and became a staple across Latin America, especially in Argentina and Uruguay, thanks to the great waves of Italian immigration in the 19th century.
Did You Know?
Chicken is an excellent source of protein and B vitamins such as B6.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Beef Escalopa Recipe
- Chilean Breaded Chicken Tenders Recipe
- Chilean Mashed Potatoes Recipe
- Chilean Spicy Mashed Potatoes Recipe
