Mexican breaded chicken recipe (pollo empanizado)

Last Updated on September 26, 2024 by Catrina

Mexican breaded chicken, called “pollo empanizado” or “Milanesa de pollo” in Spanish, is an easy, dish that is sure to please the whole family. Thin, juicy chicken cutlets are seasoned, breaded, and fried for a family-friendly meal.

Mexican breaded chicken, pollo empanizado, chicken Milanese, or Milanesa de pollo…whatever you call this dish, it is simply delicious!

We love having Milanesa de pollo for our afternoon meal in Mexico. Why? Because it is simple to make, kid-friendly, and can be eaten in a variety of ways…like as a steak with Mexican sides, sliced up for tacos, or even in a Mexican-style sandwich, called a torta.

While this chicken recipe isn’t Mexican in origin, it is a popular dish in many Mexican homes and restaurants. So, if you are traveling through Mexico, don’t be surprised to find this offered at local restaurants.

But because this dish is simple and includes easy-to-find ingredients, you can learn how to recreate this Mexican-style pollo empanizado at home. Read on to let me show you how!

What’s in Mexican breaded chicken?

• boneless, skinless chicken breasts
• eggs
• milk
• breadcrumbs
• vegetable oil
• salt
• black pepper
• garlic powder

Be sure to read the recipe card for the full quantities. Substitution ideas are covered below!

Substitutions

Use chicken cutlets

Here in Mexico, I can buy thinly pounded-out chicken breasts, called Milanesas de pechuga de pollo to make this dish. Depending on where you live, you may be able to find these too, which will save you from having to slice through the chicken breasts and pound out the meat.

Another option is to buy chicken cutlets which will also help speed up the time needed to make this dish. Chicken cutlets are simply chicken breasts that have been sliced through the center (or “butterflied”) to create two thinner breast pieces. These will still have to be pounded out to achieve a thin, even piece of meat for this dish.

If you can’t find either of these options, you can follow the steps in this recipe to butterfly and pound out whole chicken breasts!

Swap chicken for beef

We love to use chicken for this recipe, but you could easily substitute thin beef steaks for chicken if you wish! Here in Mexico, this dish is made with either chicken or beef. When it is made with beef it is called Milanesa de res. 

Change the herbs and spices

I like to keep these Milanesas simple, with just a sprinkle of salt, pepper, and garlic powder. But you can add other seasonings if you wish! To spice things up, use ground chile powder, like cayenne or chipotle. Or add in cumin, oregano, or onion powder for additional flavors!

Use cracker crumbs instead of bread crumbs

We make these chicken Milanesas with regular breadcrumbs, but you could use an equal amount of saltine or Ritz cracker crumbs instead if you wish. And of course, there is always the option to use flavored or seasoned bread crumbs too!

Use a different oil

I usually have canola oil on hand and it is what I use for this recipe. I like that this oil holds up well to frying and has a mild taste. But you could use corn oil, safflower oil, olive oil, peanut oil, or whatever oil you wish for this recipe. 

How to make Mexican breaded chicken step-by-step

Pound out chicken breasts

If you are starting with whole, boneless, skinless chicken breasts, you will need to make these chicken breasts into thin chicken cutlets first. 

First, butterfly the chicken breasts to create 2 thin chicken breast halves. To do this, you will slice the chicken breast through the center of the meat (see photos below for reference).

Next, place plastic wrap or parchment paper on top of a cutting board. Then place the chicken on top and cover it with another piece of plastic or parchment. Pound with a meat mallet until they are about 1/4 inch thick. 

Season the chicken breasts

Once the chicken breasts are pounded into thin steaks, season each side with salt, pepper, and garlic powder. 

Mix eggs and milk

In a shallow dish, whisk the eggs and milk together. 

Set up the assembly line

Set up your assembly line by putting the seasoned chicken on one side, followed by the egg and milk mixture, and finally a pie plate with the breadcrumbs. 

Bread the chicken

Heat oil in a non-stick skillet over medium heat. While the oil is heating up, start breading your chicken. Coat each side of the chicken in the egg mixture. Allow any excess to drip off. Then coat each side of the chicken with breadcrumbs, by pressing the breadcrumbs firmly onto each side of the chicken. Shake off any excess breadcrumbs.

Fry the chicken Milanesas

Place each prepared chicken cutlet into the hot oil and fry until golden brown on both sides, about 2-3 minutes on each side. You don’t want to overcrowd the pan, so you may need to work in batches. 

Once the chicken is cooked through, place each Milanesa on a paper towel-lined plate to absorb any excess oil. 

Repeat this process for the remaining chicken.  

FAQs

Where is Milanesa from?

The version that we are working with today is believed to come from the Milan region of Italy. However, there are many theories on the exact origin of this dish. I was unable to find any information on the origin in my Larousse Diccionario Enciclopédico de la Gastronomía Mexicana, my go-to source for all things Mexican food related.

A quick internet search turned up a couple of theories.

According to kitchenproject.com, a thin slice of meat, covered with breading and then fried is mentioned in the 1st century BC by Roman cookbook author Apicus. Could this be the origin of the Milanesas that we know today?

Another mention of a Milanese-type dish, called lumbolos cum panitio, was served at a banquet in Milan in 1134. Lumbolos cum panitio translates to “chops with bread” so it is unclear whether the meat was covered in bread and fried or if the chops were served with bread on the side, according to Wikipedia.

Other sources according to Wikipedia, claim that this dish was brought to Italy via France during the Napoleonic wars.

And a very similar dish popular in Germany and Austria is the schnitzel, which is essentially a variation of this same dish.

Whatever the original source, Milanesa is thought to have come to the Americas via Italian immigrants somewhere between 1860 and 1920. And now, many variations of this dish exist throughout South, Central, and North America.

Why is this dish called “Milanesa”?

The word “Milanesa” refers to the city of Milan, where this dish originated. 

What does pechuga de pollo empanizado mean?

Pechuga de pollo is chicken breast in Spanish. The word empanizado means breaded. So, pechuga de pollo empanizado would translate to breaded chicken breast in English. 

How can I eat Mexican breaded chicken?

Milanesas de pollo are a popular midday meal in Mexico. You can eat these with a variety of side dishes.

We love to eat ours with a side of fresh guacamole, corn tortillas, green salad, red rice, white rice, and/or beans. And of course, homemade salsa is a must-have too! This dish is also sometimes served with french fries or pasta. Have lime wedges available so that you can squeeze a bit of juice on top. 

You can cut up your fried chicken into thin strips, perfect for making a taco. These make a great kid-friendly option for your next taquiza.

Or you can use these Milanesas to make a torta, a type of Mexican sandwich using crusty bread. 

What if I don’t have a meat tenderizer or mallet?

You could use a rolling pin or a heavy cast iron skillet to pound out the chicken. 

How do I store chicken Milanesa leftovers?

We store our leftovers in an airtight container in the fridge. These should keep for 4-5 days. 

How do I reheat pollo empanizado?

I like to reheat these on the stove in a frying pan with just a bit of oil. This helps to bring a crisp texture back to the breadcrumbs. 

How do I keep these warm while I am cooking?

This recipe makes a large batch, enough to serve about 8 people. If you are worried about your Milanesas cooling off before you finish frying the whole batch, you can keep the cooked pieces in an oven preheated to warm. Simply put the fried chicken cutlets on a large baking sheet lined with parchment paper and keep them in the oven until ready to serve.

Related recipes

For other amazing recipes with chicken, check out the below!

Looking for sides and salsa to serve with your Milanesas? Check out the below options!

Did you make this breaded chicken recipe? I would love to hear how it turned out in the comments!