Deliciously crispy and juicy Neapolitan 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 of the famous Beef Milanese that's breaded and fried. In this version, the Milanese is covered with a layer of tomato sauce, ham, and mozzarella cheese, 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 adapted and tweaked from our Chicken Milanese recipe, taking a few shortcuts and making it double on weeknight dinner.
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What is Milanesa de Pollo a la Napolitana?
Milanesa de Pollo a la Napolitana is a popular dish from Latin America, especially in Argentina and Paraguay. It consists of a breaded and fried chicken cutlet topped with tomato sauce, ham, and melted cheese. The dish is usually served with french fries, mashed potatoes, or a salad. It's a delicious and satisfying meal that is easy to prepare and perfect for any occasion.
Napolitana Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Chicken: Boneless, skinless chicken breast halves, butterflied, lightly pounded until approximately ¼ to ½ inch thick.
- Eggs: Used to adhere and keep the breadcrumbs on the chicken cutlets in place.
- Breadcrumbs: We combine Plain Breadcrumbs and Plain Panko for a better crispy crust.
- Flour: Used for dredging the chicken cutlets.
- Ham: Thin slices of ham.
- 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!😍
- Marinara Sauce: We used a jarred marinara sauce.
- 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.
Tools you'll need
How to Make Milanesa de Pollo a la Napolitana
Note: The full instructions are provided in the recipe card below.
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 until approximately ¼ to ½ inch thick. In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo, oregano, and 1 tablespoon ground black pepper, and 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. Set aside. In a wide dish, combine 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. First, dredge sliced chicken cutlets into the flour using kitchen tongs and shake off excess.
Second, dip the egg mixture and let the excess drip back into the bowl. Finally, coat the breadcrumb mixture, press it, and move it around so 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 fry them. 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 oil temperature 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 a 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. Once fried, the Chicken Milanese is spread with a layer of marinara sauce on each Milanesa de Pollo a la Napolitana. Then, add two thin slices of ham and two cheese slices and 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, and sprinkle the Milanesa de Pollo a la Napolitana with chopped parsley. Enjoy our Milanesa de Pollo a la Napolitana!😉😋
Substitutions
- Chicken: If you don't have boneless, skinless chicken breasts, you can use boneless, skinless chicken thighs instead. You can also use pork or beef if you prefer.
- Breadcrumbs: If you don't have plain breadcrumbs, you can use seasoned or panko breadcrumbs. You can also make your breadcrumbs by processing stale bread in a food processor.
- Flour: If you're gluten-free, you can use gluten-free all-purpose flour or cornstarch instead of wheat flour.
- Ham: You can use any ham you like, such as prosciutto or smoked ham.
- Cheese: While mozzarella cheese is traditional for this recipe, you can use any cheese that melts well, such as cheddar, pepper jack, or provolone.
- Marinara Sauce: If you prefer to make your marinara sauce, you can use canned tomatoes, garlic, onions, and spices. You can also use a different type of tomato sauce or salsa.
- Seasoning: If you don't have Goya Adobo con Pimienta, use any all-purpose seasoning blend.
- Oil: Any neutral frying oil with a high smoke point, such as vegetable or canola, can be used instead of peanut or sunflower oil.
Variations
- Spicy: Add some heat to the dish using spicy marinara sauce, pepper jack cheese, and red pepper flakes to the breading mixture.
- Italian-style: Use Italian-seasoned breadcrumbs and top the Milanesa de Pollo a la Napolitana with chopped tomatoes, basil, and grated Parmesan cheese.
- Mexican-style: Swap out the ham and mozzarella for shredded Mexican cheese and top the chicken with a layer of refried beans, salsa, and sliced jalapenos.
- Vegetarian: Use breaded and fried eggplant slices instead of chicken and top with marinara sauce, sauteed mushrooms, and melted provolone cheese.
- Keto-friendly: Use almond flour instead of breadcrumbs and top with sugar-free marinara sauce, prosciutto, and mozzarella cheese.
- Gluten-free: Use gluten-free breadcrumbs and flour for the breading, and check the labels of all other ingredients to ensure they are gluten-free.
How to Serve
- Traditional: Serve the Milanesa de Pollo a la Napolitana with french fries or mashed potatoes and a simple green salad.
- Sandwich: Place the Milanesa de Pollo a la Napolitana between two slices of crusty bread or a brioche bun and add some lettuce, tomato, and mayo for a delicious sandwich.
- Tacos: Slice the Milanesa de Pollo a la Napolitana and serve it in warm tortillas with salsa, guacamole, and shredded lettuce for a tasty taco.
- Salad: Slice the Milanesa de Pollo a la Napolitana and serve it over a bed of mixed greens, cherry tomatoes, and cucumber, drizzled with a simple vinaigrette.
- Pasta: Serve the Milanesa de Pollo a la Napolitana over a bed of cooked spaghetti or linguine, tossed with marinara sauce, and topped with grated Parmesan cheese.
How to Store & Re-Heat
To store: Allow it to cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To freeze the dish, wrap it tightly in plastic and aluminum foil, then place it in the freezer. It can be stored in the freezer for up to 2 months.
To reheat: Preheat the oven to 350°F (180°C). Place the Milanesa de Pollo a la Napolitana on a baking sheet and bake for 10-15 minutes or until heated. Alternatively, you can reheat it in the microwave by placing it on a microwave-safe plate and microwaving it for 1-2 minutes or until heated. Be sure to check the internal temperature of the chicken to ensure that it has reached a safe temperature of 165°F (74°C). Reheated chicken can dry out, so you may want to add a little extra sauce or cheese to help keep it moist.
Make-Ahead
You can prepare the chicken cutlets and refrigerate them until ready to fry them. After breading the chicken cutlets, place them on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for up to 1 day. When you're ready to fry them, remove them from the refrigerator and let them come to room temperature for 30 minutes before frying. You can also prepare the tomato sauce, shred the cheese beforehand, and refrigerate them separately. Assemble the Milanesa de Pollo a la Napolitana just before baking or broiling.
How to Freeze
To freeze Milanesa de Pollo a la Napolitana, place the cooked and cooled chicken cutlets on a baking sheet and freeze for 1-2 hours or until they're firm. Then, wrap each cutlet tightly in plastic wrap and place them in an airtight container or freezer bag. Label the container or bag with the date and contents and freeze for up to 2 months.
To reheat the frozen chicken cutlets, preheat the oven to 375°F (190°C) and place the cutlets on a baking sheet. Bake for 20-25 minutes or until heated through and crispy. You can also reheat them in the microwave by placing them on a microwave-safe plate and microwaving them on high for 2-3 minutes or until heated.
Tips for Making The Best Milanesa de Pollo a la Napolitana
- Use thin chicken cutlets: Thin chicken cutlets cook quickly and evenly, resulting in a crispy exterior and juicy interior.
- Pound the chicken cutlets: Pounding them to an even thickness before breading them helps them cook evenly and prevents them from drying out.
- Use a combination of breadcrumbs: Plain breadcrumbs and panko breadcrumbs create a crispy crust.
- Use a high-smoke-point oil: Use an oil with a high smoke point, such as peanut or sunflower oil, to fry the chicken cutlets. This will prevent the oil from burning and give the chicken a crispy texture.
- Don't overcrowd the skillet: Frying too many chicken cutlets at once can cause the temperature of the oil to drop, resulting in greasy, soggy chicken. Fry the cutlets in batches and keep them warm in the oven until they are done.
- Use quality ingredients: Use quality chicken, ham, cheese, and tomato sauce for the best flavor.
- Serve immediately: Serve the Milanesa de Pollo a la Napolitana immediately after baking or broiling to prevent the cheese from becoming rubbery and the breading from soggy.
FAQ
Can I use only breadcrumbs without flour?
You can coat the Chicken Milanese with just breadcrumbs.
Can I use a different type of protein?
Milanese can also be prepared with beef, veal, pork, or vegetarian using soy cutlets or eggplant.
Can I use other types of meat instead of chicken?
You can use pork, beef, or veal instead of chicken.
Can I use a different type of cheese?
You can use any cheese that melts well, such as cheddar, provolone, or pepper jack.
Can I make this dish gluten-free?
You can use gluten-free breadcrumbs and flour for the breading.
Can I make this dish dairy-free?
You can use dairy-free cheese and omit the ham.
How can I make the chicken cutlets more tender?
Pounding the chicken cutlets to an even thickness before breading them can help make them more tender. You can also marinate the chicken in buttermilk or yogurt before breading it.
Related Recipes:
- Chicken Milanese
- Milanesa a la Napolitana
- Marinera de Carne
- Baked Eggplant Milanese (Eggplant Parmesan)
- Pan con Pollo
- Portuguese Chicken
Recipe
Easy Milanesa de Pollo a la Napolitana
Ingredients
- 1 Kg (2.2lb) boneless, skinless chicken breasts halves, butterflied, lightly pounded until approximately ¼ to ½ inch thick. (Trim and discard any visible globs of fat.)
- 3 extra-large eggs , beaten
- 150 g (about 1-½ cups) Plain Breadcrumbs
- 150 g ( about 2 cups)Plain Panko Breadcrumbs
- 200 g (1-⅔ cups) of all-purpose flour
- 1 tablespoon Goya Adobo con Pimienta.
- 2 tablespoons dried parsley or fresh parsley , finely chopped.
- 1 tablespoon dried oregano
- Zest From 2 Limes
- 1 tablespoon ground black pepper or adjust to taste
- 1 tablespoon granulated garlic.
- 1- liter Sunflower oil for frying , as needed (any neutral frying oil will work)
Additional:
- 16 thin slices of ham or as needed
- 16 mozzarella cheese slices or as needed
- 1 tablespoon chopped fresh or dried oregano or basil
- Jar of your favorite marinara sauce store-bought or homemade , heated
- Fresh parsley , finely chopped
Instructions
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 ¼ to ½ 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, and 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, and 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 a 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.
- Once fried the Chicken Milanese is, 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, and 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, and sprinkle the Milanesa de Pollo a la Napolitana with chopped parsley. Enjoy our Milanesa de Pollo a la Napolitana!😉😋
Notes
- To store: Allow it to cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To freeze the dish, wrap it tightly in plastic and aluminum foil, then place it in the freezer. It can be stored in the freezer for up to 2 months.
- To reheat: Preheat the oven to 350°F (180°C). Place the Milanesa de Pollo a la Napolitana on a baking sheet and bake for 10-15 minutes or until heated. Alternatively, you can reheat it in the microwave by placing it on a microwave-safe plate and microwaving it for 1-2 minutes or until heated. Be sure to check the internal temperature of the chicken to ensure that it has reached a safe temperature of 165°F (74°C). Reheated chicken can dry out, so you may want to add a little extra sauce or cheese to help keep it moist.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.