Mexican breaded chicken (pollo empanizado or Milanesas de pollo)
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.
Ingredients
- ~2 lbs boneless, skinless chicken breasts ~1kg, cut through the center and pounded into ~1/4 inch thick steaks. See notes
- Salt, pepper, and garlic powder to taste See notes
- 2 eggs
- 2 tbsp milk
- 1 1/4 cup breadcrumbs
- 3/4 cup vegetable oil
Instructions
- Heat oil in a non-stick skillet over medium heat, for about 3 minutes3/4 cup vegetable oil
- While the oil is heating up, set up your breading assembly station. Whisk eggs and milk into a shallow dish, large enough to hold the chicken breast pieces (I use a pie plate). In a separate dish place the bread crumbs.2 eggs, 1 1/4 cup breadcrumbs, 2 tbsp milk
- Season both sides of your chicken breast steaks with salt, pepper, and garlic powder.Salt, pepper, and garlic powder to taste
- Coat one chicken breast with egg and milk mixture, allowing excess egg to drain back into the dish.~2 lbs boneless, skinless chicken breasts
- Then bread each side of the chicken, by pressing the chicken into the breadcrumbs. Shake off any excess.
- Add the chicken to the hot oil and fry until the first side of the chicken is golden brown, 2-3 minutes. Flip to cook the other side, another 2-3 minutes more.
- Once the chicken is cooked through, remove the chicken from the hot oil and place it on a paper towel-lined plate to absorb any excess oil.
- Repeat these previous 5 steps until all chicken is cooked. Serve immediately.
Notes
- In Mexico, I can buy chicken breast steaks known as "Milanesas de pollo." These are chicken breast cutlets that have been pounded thin to make into steaks. In the post text, I explain the process of making these thin steaks from whole boneless, skinless, chicken breast pieces, if you are unable to find these already pounded out.
- I use a mix of pepper, salt, and garlic powder to flavor the chicken. I generously sprinkle each side to ensure that the flavor comes through and that the chicken isn't bland once cooked.
- I was able to get ~8 chicken cutlets from ~2 lbs of chicken.
- Cooking time assumes that you are only frying 1 cutlet at a time. If you have a larger pan, or you can fit a couple of pieces in your pan at once, then the cooking time will be reduced.