Milanesa is made in many different countries in Latin America. It is also made in Portugal, Cuba, Italy, and many others. Basically, it is a flattened meat cutlet that is breaded and fried. The meat can be beef, pork, or chicken, though in many cases it started out as veal. While this recipe may sound boring and similar to many other recipes you may have come across, where it shines is in its variety.
Chicken Milanesa can be served plain. It can also be served with scrambled eggs or a fried egg on top with bacon. You may find it called milanesa a la napolitana, in which case it is topped with tomato sauce, ham and melted cheese. Milanesa is similar to Germany’s schnitzel. It pairs up nicely with pasta, potatoes, or rice. Serve one cutlet with a fresh green salad for a light lunch. You can use them for sandwiches, too. The tender chicken stays moist even the next day.
In South America, milanesas put into sandwiches are often put into French bread with mayonnaise, lettuce, and tomato. It provides a filling mid-day meal. Argentinean convenience stores sell milanesa sandwiches to the public as part of their fresh foods they keep on hand. In Mexico, the sandwiches may also include avocado, Mexican cheese, chili strips, and refried beans. It is amazing how versatile this little piece of chicken can be.
- 2 skinless, boneless chicken breasts
- 2 eggs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup breadcrumbs
- Rinse the chicken breasts and pat them dry with paper towels. Use a sharp knife to slice the thick part of the breasts so you can butterfly them, creating pieces of equal thickness. When you finish, you should have four equal sized pieces.
- Mix the garlic powder, flour, and paprika in a bowl. Add salt and pepper.
- Beat the eggs lightly with a fork in a separate bowl.
- Pour the breadcrumbs in a third bowl and season them with salt and pepper.
- Pound the chicken with a meat mallet until the breast meat gets thin and larger in size. You can pound the chicken directly on a cutting board or wrap it on both sides with plastic wrap first.
- Dredge the meat in the flour and coat well. Shake off any excess. Dip it into the egg mixture and coat it completely. Shake off any excess and dredge it in the seasoned breadcrumbs. Coat it well on both sides. Remove any excess.
- Heat olive oil in a large skillet. Place the breaded cutlets in the hot pan. Lower the heat to medium and let the chicken cook for 4 to 5 minutes until it is golden brown. Flip over and cook on the other side for about 5 minutes. Watch the chicken carefully so it does not burn. Serve hot with your choice of side dishes.
Made with ❤️ by Carol Genusa
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