Milanesa de Pollo a la Napolitana | Napolitan Chicken Milanese

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Deliciously crispy and juicy Napolitan Chicken Milanese: Our favorite version of Homemade Paraguayan Style Milanesa de Pollo a la Napolitana that we are sure you will love as much as we do!😎

Milanesa Napolitana is a variation on the famous Beef Milanese that’s breaded and fried. In this version, the Milanese is cover with a layer of tomato sauce, ham, and mozzarella cheese on top, which is melted under the broiler and finished with a pinch of oregano. Although it is a classic restaurant dish, it is very simple to prepare at home. Our recipe, however, is made with chicken which was adapted and tweaked from our Chicken Milanese recipe, taking a few shortcuts and making it double on weeknight dinner.

Main Ingredients for the Milanesa de Pollo a la Napolitana

  1. Chicken: Boneless, skinless chicken breasts halves, butterflied, lightly pounded until approximately 1/4 to 1/2-inch thick.
  2. Eggs: Used to adhere and keep the breadcrumbs on the chicken cutlets in place.
  3. Breadcrumbs: We use a combination of Plain Breadcrumbs and Plain Panko for a better crispy crust.
  4. Flour: Used for dredging the chicken cutlets.
  5. Ham: Thin slices of ham. 
  6. Cheese: Mozzarella cheese is usually called for Milanesa Napolitana recipes, but you can use any cheese that melts well. We tried it with Pepper Jack American Cheese, and it was delicious!😍
  7. Marinera Sauce: We used a jarred marinara sauce.
  8. Herb: Dried Parsley and oregano.
  9. Seasoning: Goya Adobo con Pimienta, ground black pepper, and granulated garlic
  10. Oil:You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.

Milanesa de Pollo a la Napolitana | Napolitan Chicken Milanese

How do you make Milanesa de Pollo a la Napolitana?

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.

Spread a layer of marinara sauce on each Milanesa de Pollo a la Napolitana. Top with two thin slices of ham and cheese, then sprinkle a bit of dried oregano over it.

Bake the Milanesa de Pollo a la Napolitana at 500 degrees until the cheese is all melted – about 5 minutes. Alternatively, you can place them under the broiler for about 3 minutes or until the cheese melts.

Remove from the oven, sprinkle the Milanesa de Pollo a la Napolitana with chopped parsley on top.

How long will it keep in the refrigerator?

Refrigerate them for up to three days.

Can you reheat?

Reheat in a 350-degree oven for 10 to 15 minutes until it regains its crispy texture, and the chicken is warmed through or microwave for a few seconds until warm through.

What to serve with Milanesa de Pollo a la Napolitana?

It goes well with Buttered Noodles, Mashed Potatoes, Garden Salad.

Can I use only breadcrumbs without flour?

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

Can you make it Ahead?

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

Can you freeze them?

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

Can I use a different type of protein?

Milanese can also be prepared with beef, veal, pork, or vegetarian using soy cutlets or eggplant.

More Milanese Variations

Milanesa de Pollo a la Napolitana | Napolitan Chicken Milanese

Tips to Make The Best Milanesa de Pollo a la Napolitana

  • 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 meat should be 1/4 inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the chicken 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.
  • You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
  • The temperature is very important: the Chicken Milanese cutlet must be cooked over medium 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 Napolitan Chicken Milanese cutlet must be drained and gently dab it with a sheet of absorbent kitchen paper.
  • Make sure the oil is hot before placing the chicken in the oil to fry.
  • 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 cutlets.
  • 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.

What you will need for this Recipe

Additional:

  • 16 thin slices of ham or as needed 
  • 16 mozzarella cheese slices or as needed 
  • 1 tbsp chopped fresh or dried oregano or basil
  • Jar of your favorite marinara sauce store-bought or homemade, heated
  • Fresh parsley, finely chopped

Milanesa de Pollo a la Napolitana | Napolitan Chicken Milanese

How do you make Milanesa de Pollo a la Napolitana from Scratch?

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. 

Dry Rub Marinade:

In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo, oregano, and 1 tablespoon ground black pepper, stir to combine. (Remove  3 tablespoons of the rub mixture: Set aside for later use).

In a large bowl, add chicken cutlets, sprinkle the dry rub on both sides of the chicken cutlets, and set aside.

Dredging:

In a large bowl, lightly beat the eggs along with 1 tablespoon of the reserved dry rub marinade. Set aside.

In a wide dish deep, combine both types of bread crumbs and 1 tablespoon of the reserved dry rub mixture: Set them aside.

In another wide dish combine, all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture: Set aside.

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

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 until an instant-read thermometer reads 350°F. Working in batches, carefully drop 1 to 2 Milanesa de Pollo a la Napolitana at a time, occasionally turning until golden brown on both sides, about 3 minutes per side. 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 tongs or slotted spoon and transfer the Milanesa de Pollo a la Napolitana 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. 

How to Assemble the Milanesa de Pollo a la Napolitana

Once fried the Chicken Milanese, spread a layer of marinara sauce on each Milanesa de Pollo a la Napolitana. Then, add two thin slices of ham and two cheese slices, sprinkle with oregano.

Bake the Milanesa de Pollo a la Napolitana at 500 degrees until the cheese is all melted – about 5 minutes. Alternatively, you can place them under the broiler for about 3 minutes or until the cheese melts.

Remove from the oven, sprinkle the Milanesa de Pollo a la Napolitana with chopped parsley. Enjoy our Milanesa de Pollo a la Napolitana!😉😋

Milanesa de Pollo a la Napolitana | Napolitan Chicken Milanese

Notes:

  • 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 meat should be 1/4 inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the chicken and makes it easier for the breadcrumbs to adhere.
  • When dredging your chicken cutlets, if you’re using your hands, use one hand for the flour and breadcrumbs and your other hand for the egg mixture.
  • Use a neutral sunflower, peanut, or corn oil. These oils are ideal for frying because of their higher resistance to high temperatures.
  • The temperature is very important: the Milanesa de Pollo a la Napolitana 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 Milanesa de Pollo a la Napolitana must be drained and gently dab it with a sheet of absorbent kitchen paper.
  • Make sure the oil is hot before placing the chicken in the oil to fry.

Looking for More Paraguayan Recipes:

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