Mexican breaded chicken, pollo empanizado, chicken Milanese, or Milanesa de pollo...whatever you call this dish, it is simply delicious! Thin, juicy chicken cutlets are seasoned, breaded, and fried for a family-friendly meal.

Let’s get cooking!

Ingredient List

– 2 lbs boneless, skinless chicken breasts (butterflied and pounded into 1/4 inch "steaks") -Salt, pepper, garlic powder to taste -2 eggs -2 tbsp milk -1 1/4 cups breadcrumbs - 3/4 cup vegetable oil

Prep ingredients


Prep chicken breasts by slicing through the center to create 2 thinner chicken cutlets. Pound with a meat mallet to achieve 1/4 inch thickness. 

Season cutlets


Season each side of the chicken cutlets with salt, pepper, and garlic powder.

Cover with egg


Mix eggs and milk in a shallow dish or pie plate. Cover both sides of the cutlets with the egg mixture. 

Bread the cutlets


Bread both sides of the chicken cutlets.

Fry the chicken!


Fry each cutlet in hot oil for 3-4 minutes per side. Once it is cooked, remove from the oil and set the cutlets on a paper towel-lined plate. Repeat for each cutlet. 

Enjoy your Mexican breaded chicken!


Serve with beans, rice, guacamole, salsa, and warm corn tortillas!