- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 150 g
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 250 ml
Process
Timers built in · swap anything · ask as you cook
If the chicken breasts are thick, place each between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1 cm thickness. Pat dry with paper towels and season both sides with a pinch of salt and pepper.
Set up three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the breadcrumbs mixed with garlic powder, dried oregano, paprika, 1 tsp salt, and black pepper.
Working with one piece at a time, dredge the chicken in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Then press firmly into the breadcrumb mixture, coating both sides evenly. Set aside on a plate.
Heat vegetable oil in a large skillet over medium-high heat until it reaches about 175°C. To test, drop a small piece of breadcrumb into the oil; it should sizzle immediately.
Carefully place two breaded cutlets into the hot oil. Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 75°C). Adjust heat as needed to prevent burning.
Transfer cooked milanesa to a plate lined with paper towels to drain excess oil. Repeat with remaining cutlets, adding more oil if needed.
Serve hot with lemon wedges on the side.
Kitchen notes
Kitchen notes
- Pounding the chicken to an even thickness is crucial for even cooking; otherwise, thin edges may burn before the center is done.
- Do not overcrowd the pan; frying in batches keeps the oil temperature stable and ensures a crispy crust.
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- Let the breaded cutlets rest for 10 minutes before frying to help the coating adhere better.
Substitutions
- chicken breasts→chicken thighs (boneless, skinless), pounded thin
- all-purpose flour→cornstarch for a gluten-free version
- breadcrumbs→gluten-free breadcrumbs or crushed cornflakes
- vegetable oil→canola or peanut oil
Storage & reheating
Store leftover Chicken Milanesa in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a preheated oven at 180°C for 8-10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy. For longer storage, freeze cooked milanesa in a single layer on a baking sheet, then transfer to a freezer bag; freeze for up to 2 months. Reheat from frozen in a 200°C oven for 12-15 minutes.
FAQ
The questions we get asked most
Why did my breading fall off during frying?
The breading likely fell off because the chicken was too wet or the coating was not pressed firmly. Make sure to pat the chicken dry before dredging, and press the breadcrumbs onto the chicken so they adhere well. Also, let the breaded cutlets rest for 10 minutes before frying to help the coating set.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well. Pound them to an even thickness, about 1 cm, and adjust cooking time slightly; they may need an extra minute per side. Thighs are juicier and less prone to drying out.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C on an instant-read thermometer inserted into the thickest part. Alternatively, cut into the thickest part; the juices should run clear and the meat should be opaque white throughout.
Can I make Chicken Milanesa ahead of time?
Yes, you can bread the cutlets up to 4 hours in advance and keep them refrigerated, covered, until ready to fry. For longer storage, freeze the breaded cutlets in a single layer, then fry from frozen, adding 1-2 minutes per side.
What oil is best for frying Chicken Milanesa?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil can be used but may smoke at higher temperatures. The oil should be about 175°C for even frying.
How can I make this dish gluten-free?
Substitute the all-purpose flour with cornstarch or a gluten-free flour blend, and use gluten-free breadcrumbs. Ensure all other ingredients are gluten-free. The cooking process remains the same.
Can I bake Chicken Milanesa instead of frying?
Yes, for a lighter version, preheat the oven to 200°C. Place breaded cutlets on a baking sheet lined with parchment paper, drizzle with a little oil, and bake for 15-20 minutes, flipping halfway, until golden and cooked through. They will be less crispy than fried but still delicious.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
