Easy Chicken Milanese
Chicken Milanese (Milanesa de Pollo) is a longtime Paraguayan family Saturday night dinner favorite! This Chicken Milanese recipe differs from the Italian version, seasoned with salt and pepper. Instead, the Paraguayan version uses a marinade made of tangy lemon juice accented by flavorful garlic and spices, bringing a more flavorful chicken. It is then breaded and fried until golden brown, resulting in a deliciously crispy and juicy meat that pairs well with Paraguayan Rice Salad (Ensalada de Arroz), Mashed Potatoes, and Potato 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!
Ingredients
- 1kg (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.
- 4 extra-large eggs , beaten
- 250g (about 2-¼ cups) Plain Breadcrumbs
- 250g (about 4-¼ cups) Seasoned Panko Breadcrumbs
- 250g (about 2 cups) 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 cup freshly squeezed lime or lemon juice
- Zest From 4 Limes or lemon
- 1 tablespoon rice vinegar or distilled white vinegar
- 1 tablespoon ground black pepper (to taste), divided
- 1 tablespoon plus ¼ teaspoon granulated garlic , divided
- 1 cup of water , enough to completely cover the chicken cutlets
- 1.5 liter (6 cups) Sunflower, peanut oil or any neutral frying oil
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 until approximately ¼ to ½-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 1-½ 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 ½ teaspoon adobo seasoning, ½ 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, ¼ teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and ½ 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 oil over medium-high heat. Once the oil is shimmering, fry 1 to 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
How to Store & Re-Heat
To store: Chicken Milanese covered in the refrigerator for up to three days.
To reheat: It in a preheated 350-degree oven for 10 to 15 minutes until it regains its crispy texture and the beef is warmed; you can also reheat it in a skillet with a bit of oil and cook on both sides or microwave it for a few seconds until warm through.
Make-Ahead
How to Freeze
I do not recommend it; Chicken Milanese is best served fresh.
Notes:
Store the cooked and cooled chicken in the refrigerator for up to 3 days to make Chicken Milanese. When ready to enjoy it, reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes until heated. Alternatively, you can microwave a few pieces on a microwave-safe plate, covered, for 1-2 minutes on high power. Serve immediately and savor the convenience of your pre-made Chicken Milanese.
- Skip the kosher salt using Goya Adobo con, Pimienta, because the seasoning already contains salt.
- Optional: add 1 teaspoon of dijon or yellow mustard to the egg mixture for extra flavor. The chicken should be ¼ inch to ½ 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, and mozzarella cheese, and Caballo, which has a fried egg on top of the cutlet, and milanesa rellena, which is stuffed with cheese and ham.
- When dredging your chicken cutlets, use one hand for the flour and breadcrumbs and the other 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 Facts
Easy Chicken Milanese
Amount per Serving
Calories
284
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.004
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
36
mg
12
%
Sodium
220
mg
10
%
Potassium
128
mg
4
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
137
IU
3
%
Vitamin C
7
mg
8
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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