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!
– 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
01
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.
02
Season each side of the chicken cutlets with salt, pepper, and garlic powder.
03
Mix eggs and milk in a shallow dish or pie plate. Cover both sides of the cutlets with the egg mixture.
05
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.
06
Serve with beans, rice, guacamole, salsa, and warm corn tortillas!