The Best Chicken Milanese | Milanesa de Pollo

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A longtime family Saturday night dinner favorite: Our Paraguayan Style Chicken Milanese recipe is made with a wet marinade and then breaded and fried until golden brown, resulting in a delicious crispy and juicy meat that pairs well with Paraguayan Rice Salad, Mashed PotatoesPotato Salad “Ensalada Rusa.” or Sautéed Vegetables. Besides being easy and delicious, it can be made two days in advance, and best of all, it feeds a crowd. Of course, it takes some time to make, but I promise it’s worth the effort!

How to Cook Chicken Milanese?

Using a large high-sided skillet, heat 3 inches of oil over medium-high heat until an instant-read thermometer reads 350°F. Working in batches, carefully drop 1 to 2 Chicken Milanese at a time, occasionally turning until golden brown on both sides, about 3 minutes per side.

The Best Chicken Milanese | Milanesa de Pollo

How long will it keep in the refrigerator?

Cooked Chicken Milanese can be store in the refrigerator in an airtight container or resealable plastic bag for up to three days.

Can you reheat the Chicken Milanese?

Reheat in a 350-degree oven for 10 to 15 minutes until it regains its crispy texture, and the Chicken Milanese are warmed. You can also reheat in a skillet with a little bit of oil and cook on both sides until hot and crispy or microwave it for a few seconds until heated through.

Can you freeze them?

I do not recommend it. This recipe is best served fresh.

Can I use only breadcrumbs without flour?

Yes, you can coat the Chicken Milanese using just breadcrumbs.

Can you make it Ahead?

The chicken cutlets can be breaded two days in advance and refrigerated.

Is Chicken Milanese healthy?

It is dependent on the size of your portions. Nutritional information is provided below the recipe. Each serving contains around 400 calories.

Can I use a different type of protein?

Milanese can also be prepared with beef, veal, pork, tofu, or eggplant.

The Best Chicken Milanese | Milanesa de Pollo

What to serve with Chicken Milanese?

It pairs well with Paraguayan rice salad, mashed potatoes, potato salad, or sautéed vegetables.

Variations

Beef Milanese
Milanesa a la Napolitana
Marinera de Carne
Baked Eggplant Milanese (Eggplant Parmesan)

Main Ingredients for this Chicken Milanese Recipe

  • Chicken: Boneless, skinless chicken breasts halves, butterflied, lightly pounded until approximately 1/4 to 1/2-inch thick. (Trim and discard any visible globs of fat.)
  • Eggs: Used to adhere and keep the breadcrumbs on the chicken cutlets in place.
  • Breadcrumbs: I use a combination of Plain Breadcrumbs and Plain Panko for a better crispy crust.
  • Flour: Used for dredging the chicken cutlets.
  • Herb: Dried Parsley and oregano.
  • Seasoning: Goya Adobo con Pimienta , ground black pepper, and granulated garlic.
  • Oil: You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.

Tips to Make The Perfect Chicken Milanese

  • Marinate is a must! Marinating the chicken adds flavor while also working to tenderize the meat. However, do not marinate in a metal container because the acidic mixture can react with the metal. Instead, marinate in a resealable plastic bag, a resealable plastic container, or a glass container only. Turn the meat occasionally to ensure that all sides are evenly coated with the marinade.
  • I recommend using boneless, skinless chicken breasts halves, butterflied, lightly pounded until approximately 1/4 to 1/2-inch thick. If you don’t like chicken, you can substitute it with beef or fish.
  • The chicken should be 1/4 inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the meat and makes it easier for the breadcrumbs to adhere.
  • When dredging your chicken cutlets, use one hand for the flour and breadcrumbs and your other hand for the egg mixture.
  • The temperature is very important: the Chicken Milanese must be cooked over medium-high heat (350 F) to prevent the oil from burning the breading, leaving the meat raw on the inside, and preventing absorbing too much oil.
  • Once cooked, the Chicken Milanese must be drained and gently dab it with a sheet of absorbent kitchen paper.
  • If you reduced the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining Chicken Milanese.
  • You can mix up your flavors even more by adding other ingredients to the coating, whether it’s Parmesan cheese, fresh herbs, or dried spices.
  • Frying the Milanese in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
  • You can whip up your flavors by adding other ingredients to the marinate, whether mustard, soy sauce, fresh herbs, or dried spices.
  • When frying, use a fork to turn over the Milanese (tongs may dislodge the breading).

The Best Chicken Milanese | Milanesa de Pollo

What you will need for this Chicken Milanese Recipe

For the Chicken Milanese:

For the Paraguayan Rice Salad 

  • 3 cups Jasmine rice, cooked until al dente (6 cups cooked)
  • 1 can (15.25 oz/432g) Whole Kernel Corn, well rinsed 
  • 12 oz (340g) Frozen peas and carrots, thawed
  • 1 small green bell pepper, cored, and finely diced
  • 1 small red bell pepper, cored, and finely diced
  • 1/2 cup plus 2 tablespoons minced Italian parsley
  • 3 ripe plum tomatoes halved lengthwise, seeds squeezed out, and finely diced
  • 2 scallions, thinly sliced
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt, to taste
  • 1 teaspoon ground black pepper, to taste
  • 1/2 cup mayonnaise, adjust to taste

How to Make Paraguayan Rice Salad

Heat the oil in a medium nonstick saucepan. Add the rice and 2 teaspoons of kosher salt and constantly stir for about 1 to 2 minutes until all the rice is coated in the oil and smells toasted.Pour in the 5 cups of  boiling water and cover tightly right away since it will boil vigorously.

Reduce the heat to low and cook for 7 to 12 minutes or until all the water has been absorbed. Turn off the heat and let the white rice rest, covered, for another 5 minutes (Do not uncover!) Uncover and fluff with a fork and turn the rice out onto a sheet tray and let it cool completely. Alternatively, you can rinse the rice under cold water until cool; shake off the excess water. Transfer to a large bowl.

In a large bowl, add the cooled rice, bell peppers, corn, scallion, parsley, chopped tomatoes, salt, pepper, peas, and carrots. Toss gently to combine. Add the Mayonnaise over the rice mixture and mix until the rice is thinly coated. Taste and re-season if necessary. Cover the bowl with plastic wrap and refrigerate until ready to serve for up to 2 days. After that, it can be served cold or at room temperature.

How to Make Chicken Milanese ” Milanesa de Pollo”

Prep Chicken: Trim and discard any visible globs of fat. Then, place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally. Place each chicken cutlet between 2 sheets of waxed paper or plastic wrap and use the smooth side of a mallet or a rolling pin to pound them lightly pound until approximately 1/4 to 1/2-inch thick. 

Marinate: In a large bowl, add lime juice, vinegar, water, 2 tablespoons parsley, 1 tablespoon granulated garlic, 2 tablespoons Goya Adobo, oregano, and 1-1/2 teaspoons ground black pepper, stir to combine.

Toss in the chicken and let it marinate for a least 45 minutes or up to overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade.

Assemble: In a large bowl, lightly beat the eggs with  1/2 teaspoon adobo seasoning, 1/2 teaspoon ground black pepper, and the remaining 1 tablespoon parsley. Set aside.

In a wide dish deep, combine both bread crumbs and set them aside. In another wide dish combine, all-purpose flour, 1/4 teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and 1/2 teaspoon adobo seasoning and set aside.

Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced chicken cutlets after breading.

Dredging: Using kitchen tongs, first, dredge sliced chicken cutlets into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the bread crumb mixture, be sure to press it and move it around so that it’s thoroughly coated.

Turn to coat both sides. Patting on lightly to make sure the coating adheres to the sliced chicken. Transfer to the prepared baking sheet. Repeat this step with the remaining chicken cutlets. Once you finish breading all the chicken, you will proceed to fry them.

Frying: Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. Once the oil is shimmering, fry 2 Chicken Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning. (The internal temperature of the meat should register 165 degrees on an instant-read thermometer).

Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer)

Remove with a fork and transfer the Chicken Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining chicken. Serve the Chicken Milanese “Milanesa de Pollo” warm, with just a drizzle of lemon juice and Potato Salad “Ensalada Rusa.”

The Best Chicken Milanese | Milanesa de Pollo

Notes:

  • Skip the kosher salt if you’re using Goya Adobo con, Pimienta, because the seasoning already contains salt.
  • Optional: add 1 tablespoon of mustard to the egg mixture for extra flavor.
  • The chicken should be 1/4 inch to 1/2 inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the meat and makes it easier for the breadcrumbs to adhere.
  • There are many variations of Milanese, including milanesa a la napolitana, which is topped with ham, tomato salsa, mozzarella cheese, and Caballo, which has a fried egg on top of the cutlet, and milanesa rellena, which are stuffed with cheese and ham.
  • When dredging your chicken cutlets, use one hand for the flour and breadcrumbs and your other hand for the egg mixture.
  • Use a neutral sunflower or corn oil. These oils are ideal for frying because of their greater resistance to high temperatures.
  • The oil must be at a suitable temperature ( 350 F) so that the Chicken Milanese do not absorb too much oil.

The Best Chicken Milanese | Milanesa de Pollo

Looking for More Paraguayan Recipes:

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The Best Chicken Milanese

The Best Chicken Milanese | Milanesa de Pollo

Milanesa de Pollo

Camila Benitez
A longtime family Saturday night dinner favorite: Our Paraguayan Style Chicken Milanese recipe is made with a wet marinade and then breaded and fried until golden brown, resulting in a delicious crispy and juicy meat that pairs well with Paraguayan Rice Salad, Mashed PotatoesPotato Salad "Ensalada Rusa." or Sautéed Vegetables. Besides being easy and delicious, it can be made two days in advance and best of all it feeds a crowd. Of course, it takes some time to make, but I promise it's worth the effort!
5 from 1 vote
Prep Time 55 mins
Cook Time 5 mins
Total Time 1 hr
Course Main Course
Cuisine Latin American
Servings 10 people
Calories 400 kcal

Ingredients
  

For the Chicken Milanese:

  • 1 Kg (2.2lb) boneless, skinless chicken breasts halves, butterflied, lightly pounded until approximately 1/4 to 1/2-inch thick. Trim and discard any visible globs of fat.
  • 3 extra-large eggs , beaten
  • 150 g Plain Breadcrumbs
  • 150 g Plain Panko Breadcrumbs
  • 250 g all-purpose flour
  • 2 tablespoons plus 1 teaspoon Goya Adobo con Pimienta , divided.
  • 4 tablespoons dried parsley or fresh parsley , finely chopped, divided
  • 1 tablespoon dried oregano
  • 1-1/2 cups freshly squeezed lime juice ( about 4 juicy limes)
  • Zest From 4 Limes
  • 1 tablespoon rice vinegar or distilled white vinegar
  • 1 tablespoon ground black pepper (to taste), divided
  • Kosher salt , to taste
  • 1 tablespoon plus 1/4 teaspoon granulated garlic , divided
  • 1/2 cups of water , enough to completely cover the chicken cutlets
  • 1- liter Sunflower oil for frying , as needed (any neutral frying oil will work)

For the Paraguayan Rice Salad

  • 3 cups Jasmine rice , cooked until al dente (6 cups cooked)
  • 1 can (15.25 oz/432g) Whole Kernel Corn, well rinsed
  • 12 oz (340g) Frozen peas and carrots, thawed
  • 1 small green bell pepper , cored, and finely diced
  • 1 small red bell pepper , cored, and finely diced
  • 1/2 cup plus 2 tablespoons minced Italian parsley
  • 3 ripe plum tomatoes halved lengthwise , seeds squeezed out, and finely diced
  • 2 scallions , thinly sliced
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt , to taste
  • 1 teaspoon ground black pepper , to taste
  • 1/2 cup mayonnaise , adjust to taste

Instructions
 

For the Rice Salad:

  • Heat the oil in a medium nonstick saucepan. Add the rice and 2 teaspoons of kosher salt and constantly stir for about 1 to 2 minutes until all the rice is coated in the oil and smells toasted.Pour in the 5 cups of  boiling water and cover tightly right away since it will boil vigorously.
  • Reduce the heat to low and cook for 7 to 12 minutes or until all the water has been absorbed. Turn off the heat and let the white rice rest, covered, for another 5 minutes (Do not uncover!) Uncover and fluff with a fork and turn the rice out onto a sheet tray and let it cool completely. Alternatively, you can rinse the rice under cold water until cool; shake off the excess water.Transfer to a large bowl.
  • In a large bowl, add the cooled rice, bell peppers, corn, scallion, parsley, chopped tomatoes, salt, pepper, peas, and carrots. Toss gently to combine. Add the Mayonnaise over the rice mixture and mix until the rice is thinly coated. Taste and re-season if necessary. Cover the bowl with plastic wrap and refrigerate until ready to serve for up to 2 days. After that, it can be served cold or at room temperature.

For the Chicken Milanese

  • Prep Chicken: Trim and discard any visible globs of fat. Then, place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally. Place each chicken cutlet between 2 sheets of waxed paper or plastic wrap and use the smooth side of a mallet or a rolling pin to pound them lightly pound until approximately 1/4 to 1/2-inch thick.
  • Marinate: In a large bowl, add lime juice, vinegar, water, 2 tablespoons parsley, 1 tablespoon granulated garlic, 2 tablespoons Goya Adobo, oregano, and 1-1/2 teaspoons ground black pepper, stir to combine.
  • Toss in the chicken and let it marinate for a least 45 minutes or up to overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade.
  • Assemble: In a large bowl, lightly beat the eggs with  1/2 teaspoon adobo seasoning, 1/2 teaspoon ground black pepper, and the remaining 1 tablespoon parsley. Set aside.
  • In a wide dish deep, combine both bread crumbs and set them aside. In another wide dish combine, all-purpose flour, 1/4 teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and 1/2 teaspoon adobo seasoning and set aside.
  • Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced chicken cutlets after breading.
  • Dredging: Using kitchen tongs, first, dredge sliced chicken cutlets into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in bread crumbs mixture, be sure to press it and move it around so that it's thoroughly coated.
  • Turn to coat both sides. Patting on lightly to make sure the coating adheres to the sliced chicken. Transfer to the prepared baking sheet. Repeat this step with the remaining chicken cutlets. Once you finish breading all the chicken, you will proceed to fry them.
  • Frying: Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. Once the oil is shimmering, fry 2 Chicken Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning. (The internal temperature of the meat should register 165 degrees on an instant-read thermometer).
  • Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer)
  • Remove with a fork or tongs and transfer the Chicken Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining chicken. Serve the Chicken Milanese "Milanesa de Pollo" warm, with just a drizzle of lemon juice and Potato Salad "Ensalada Rusa."

Notes

  • Skip the kosher salt if you're using Goya Adobo con, Pimienta, because the seasoning already contains salt.
  • Optional: add 1 tablespoon of mustard to the egg mixture for extra flavor. The chicken should be 1/4 inch to 1/2 inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the meat and makes it easier for the breadcrumbs to adhere.
  • There are many variations of Milanese, including milanesa a la napolitana, which is topped with ham, tomato salsa, mozzarella cheese, and Caballo, which has a fried egg on top of the cutlet, and milanesa rellena, which are stuffed with cheese and ham.
  • When dredging your chicken cutlets, use one hand for the flour and breadcrumbs and your other hand for the egg mixture.
  • Use a neutral sunflower or corn oil. These oils are ideal for frying because of their greater resistance to high temperatures. The oil must be at a suitable temperature ( 350 F) so that the Chicken Milanese do not absorb too much oil.

Nutrition

Calories: 400kcal
Keyword Chicken Milanese
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