Milanesa de Pollo
Thin, crispy breaded chicken cutlets that are a beloved Argentine staple. Pan-fried until golden and served with lemon and chimichurri for a quick, elegant dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 4 pieces (about 6 oz each) chicken breast
- ¾ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 pinch (to taste) salt and pepper
- ½ cup vegetable oil (for frying)
- 2 whole (for serving) lemon
Instructions
- 1
Place one chicken breast between plastic wrap. Pound with a meat mallet until ¼-inch thick throughout.
- 2
Repeat with remaining three breasts. Pat all dry with paper towels.
- 3
Set up three shallow bowls: flour in the first, beaten eggs in the second, panko mixed with salt and pepper in the third.
- 4
Coat one chicken piece in flour, shaking off excess. Dip in egg, then press into panko until fully covered.
- 5
Repeat with remaining three pieces. Place on a clean plate.
- 6
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.
- 7
Slide two milanesas into the oil. Fry 3–4 minutes per side without moving until deep golden brown.
- 8
Transfer to a plate lined with paper towels. Repeat with remaining two milanesas.
- 9
Arrange on a platter. Cut lemons into wedges and serve on the side.
Tools you’ll need
- meat mallet
- plastic wrap
- three shallow bowls
- paper towels
- 12-inch skillet
- tongs
- instant-read thermometer (optional)
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