📝 About This Recipe
This Milanesa de Pollo features paper-thin chicken fillets encased in a shatteringly crisp, golden-brown crust seasoned with fresh parsley and garlic. A beloved staple across Argentina, Uruguay, and Mexico, this dish elevates the humble chicken breast into a gourmet experience through the art of 'empanado.' The contrast between the tender, juicy poultry and the savory, herb-flecked breading makes it an irresistible family favorite that defines comfort food.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (boneless and skinless, approximately 1.5 lbs total)
- 1 teaspoon Kosher Salt (plus more for final seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Egg Wash
- 3 Large Eggs (beaten)
- 3 cloves Garlic (finely minced into a paste)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Dijon Mustard (for a subtle tang and better adhesion)
The Breading & Frying
- 1/2 cup All-purpose Flour (for the initial dredge)
- 2 cups Breadcrumbs (traditional fine breadcrumbs (unseasoned))
- 1/4 cup Parmesan Cheese (finely grated (optional for extra depth))
- 1.5 cups Vegetable Oil (or enough for shallow frying; use a high smoke point oil like canola or sunflower)
Garnish
- 1 large Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Prepare the chicken by slicing each breast in half horizontally to create four thinner cutlets. Place each piece between two sheets of plastic wrap.
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2
Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it is an even 1/4-inch thickness. This ensures even cooking and maximum tenderness.
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3
Season both sides of the pounded chicken cutlets with salt and freshly cracked black pepper. Let them sit for 5 minutes.
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4
Set up a dredging station with three shallow bowls. In the first bowl, place the all-purpose flour.
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5
In the second bowl, whisk the eggs with minced garlic, chopped parsley, and Dijon mustard until fully combined.
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6
In the third bowl, mix the breadcrumbs with the grated Parmesan cheese if using.
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7
Dredge a chicken cutlet in the flour, shaking off any excess. It should have a very light, even coating.
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8
Dip the floured chicken into the egg mixture, ensuring it is completely submerged and coated. Let the excess drip off.
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9
Place the chicken into the breadcrumbs, pressing down firmly with your palms to ensure the crumbs adhere well to both sides. Repeat with all cutlets.
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10
Optional but recommended: Place the breaded cutlets on a wire rack in the refrigerator for 15 minutes. This helps the breading set so it doesn't fall off during frying.
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11
In a large heavy-bottomed skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a breadcrumb in; it should sizzle immediately.
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12
Carefully place one or two cutlets in the hot oil. Do not overcrowd the pan. Fry for 3-4 minutes per side until the crust is a deep golden brown and the chicken is cooked through.
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13
Remove the Milanesas and place them on a paper towel-lined plate or a wire rack to drain any excess oil. Immediately sprinkle with a tiny pinch of salt while hot.
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14
Serve immediately while the crust is at its peak crispness, accompanied by fresh lemon wedges.
💡 Chef's Tips
Always pound the chicken to an even thickness; this prevents the outside from burning before the inside is cooked. For the ultimate 'soufflé' effect where the breading puffs up, use plenty of oil and gently shake the pan while frying. If the breadcrumbs are browning too fast, lower the heat slightly to avoid a bitter, burnt taste. Never use a fork to turn the chicken; use tongs to avoid piercing the meat and losing those precious juices. For a Mexican twist, add a pinch of dried oregano and chili powder to the breadcrumb mix.
🍽️ Serving Suggestions
Serve with a side of classic Argentine 'Papas Fritas' (french fries) and a simple tomato and onion salad. Pair with a crisp, cold Lager or a refreshing glass of Torrontés white wine. Top with a fried egg (Milanesa a caballo) for an extra indulgent, protein-packed meal. Slice and place inside a toasted baguette with mayo, lettuce, and tomato for a world-class sandwich. Serve alongside a creamy mashed potato swirled with roasted garlic.