How to Make Milanesa

This may just look like something served on top of salad at a fast food restaurant, but it is actually a delicious version of Mexican milanesa.  The term milanesa is used in many parts of Latin America for thin cuts of meat coated and pan fried in bread crumbs.  In Mexico City I loved watching the taco stands or torta carts prepare milanesa.  No special equipment was used.  A slice of chicken breast was placed atop a mound of breadcrumbs and rolled thin using an old glass beer bottle.   Once fried in the juicy taco stand oil this milanesa was then served inside a thick sandwich or torta, or inside a taco.  As with many Mexican dishes, the flavor is mild, awaiting a spicy salsa or other fresh condiments.  Adriana prepared this meal for my kids on a regular basis — so reminiscent of American chicken nuggets, my kids devoured the chicken milanesa.  Use the same recipe with Italian bread crumbs and Parmesan and you have chicken Parmesan.  Follow the same steps with very thin slices of pork, serve with lemon and you have German or Austrian schnitzel.  In all cases the process makes the plainest of meats rich, tasty & ready in moments. Prepare milanesa when you are ready for a break from boneless skinless grilled chicken breast. Serve with your favorite condiments or fresh salsa.

Milanesa de Pollo

• 4 boneless skinless chicken breasts, trimmed and pounded thin
• 1/2 cup flour
• 2 teaspoons salt
• 3 eggs
• 1.5 cups bread crumbs (Bimbo brand, if available)
• vegetable oil for pan frying
• sea salt, to taste

Place prepared chicken breasts in a heavy duty plastic bag and pound thin.  Rinse in cold water and pat dry with a paper towel.  Set aside.  Prepare the ingredients for breading the chicken.  In the first shallow dish mix the flour with the salt (or your favorite seasoning).   Beat the three eggs and place in the second shallow dish.  In the last shallow dish place the bread crumbs.  I like to make milanesa the way it was done in Mexico City, using Bimbo brand bread crumbs.  Of course any type of bread crumb could be used instead.  Now dip the thin chicken breasts in flour, egg, and breadcrumbs in that order.  Place into a frying pan with approximately 1/4 cup vegetable oil, or enough to surround the chicken breast.  The oil should be hot so the chicken sizzles in the pan.  After 2-3 minutes flip the chicken breast to cook the other side.  I place the prepared chicken breasts on a baking sheet in a warm oven while I cook the remaining chicken breasts.  I usually clean the pan with a paper towel after two chicken breasts so that there are no burnt crumbs on the chicken. Serve immediately.

For detailed photos and instructions keep reading

Take out all your frustration on the chicken breast and pound very thin.  I like to do this in a heavy duty Ziploc bag so that chicken juices don’t splatter all over my kitchen.  Rinse with cold water and pat dry with a paper towel.  Dredge in flour.  Shake off excess flour.  Next dip in egg wash.  Last press the chicken into breadcrumbs.  Shake off loose bread crumbs.

Fry the chicken breast in hot vegetable oil for 2-3 minutes on each side.  If the oil is hot enough the crumbs will sizzle in the hot oil.

Carefully flip the chicken breast using heavy duty tongs.  The chicken should be ready in another 2-3 minutes.  Slice the chicken at the thickest part to ensure the meat is fully cooked.  The most important thing to watch is the oil temperature when frying the chicken breasts.  Too hot the oil will splatter and bread crumbs will burn.  Too cold the breading will end up soggy and saturated with oil.  A gentle sizzle is what you are looking for.  Do not overcrowd the pan with more than one chicken breast at a time.

Keep chicken warm on a cookie sheet in an oven set at 200 degrees.

Ready to serve!  This makes enough to feed 8 adults, or up to 12 kids.  Enjoy!