Mexican milanesa chicken is such a delicious pan fried chicken cutlet recipe for the whole family. It is breaded and fried and traditionally served over rice with salsa.
This just might be my family's favorite dinner of all time. I made it the other night and everyone ate their plates clean. As everyone was eating, it was silent in our house (which only happens when kids are enjoying their food... or getting in trouble). A few of the things I did hear were "There aren't enough superlatives to describe this dinner" and "this is the best meal ever" and "I wish you would make this more often" and "can I have more?"
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This is such a yummy meal, tender pan fried chicken breasts seasoned to perfection served over Mexican rice with my homemade "everyday salsa." You will not be disappointing!
How to prepare thee chicken for pan frying
Take 3 boneless skinless chicken breast and butterfly them to make them thinner. The key to this dish is to make the chicken very thin and tender! You need a good knife, check out my article on my favorite set of knives. Or you can check this knife out.
Next, take some plastic wrap and put it over a piece of your chicken. After you are prepped, you are going to pound it out thin with a meat mallet and the plastic wrap ensures that you won't be splattering chicken all over your kitchen.
Your kids will yell at you as you pound out your chicken saying things like "Mom, your being too loud!" and "stop making so much noise!" and you can quietly roll your eyes at the hypocrisy.
Breading and frying the Mexican Milanesa chicken (pollo a la Milanesa)
Salt and pepper each side of the chicken and get your prep station ready to pan fry these suckers...
Put the oil in the pan on med-high heat. Make sure the oil is hot and ready to sizzle the chicken by the time you get it in.
The last step before the pan is to get it coated with the breadcrumbs. I make sure it is coated all over so I dip it into the mixture a few times.
After it is well coated, place the chicken into the preheated pan and hear that thing sizzle!
The chicken should get good brown crust on each side. Try to avoid flipping it back onto a side that already has cooked, this will tend to make it greasy.
Now it's time to serve! I always always serve this with Mexican rice and my "everyday salsa." I guarantee it will not be the same without the salsa. Comment if you made this for your family! I want to hear all of the other compliments that you get from this yummy dinner!
Check out these other popular recipes from A Pinch Of Adventure!
Mexican Milanesa Chicken (Pollo a la Milanesa)
- 3 Boneless Skinless Chicken Breasts Butterflied and pounded thin with a meat mallet
- 2 cups Bread Crumbs unseasoned
- ½ cup Oil
- ½ cup Flour
- 3 Eggs
- 2 tablespoon Milk
- 2 teas Salt
- 2 teas Granulated Garlic
- 1 teas Ground Pepper
- Prepare the chicken breasts by butterflying them in half and pounding them with a meat mallet until they are about ¼"
- Salt and pepper each side of the chicken
- Prepare the breading station. First is put the flour in a shallow pan or plate. Next will be the eggs scrambled with milk. Third will be the breadcrumbs and garlic powder
- Preheat the oil in a large, non-stick skillet until hot
- Dip the chicken in the flour, loosely coating it (it doesn't have to be perfect)
- Next dip the chicken in the egg wash covering both sides completely
- Generously cover both sides of the chicken in a breadcrumb mixture until well coated
- Add the chicken to the pan, searing it for 3-4 minutes on each side until brown and crusty
- Place the cooked chicken in a pan in the warmer while you repeat steps 5-8 with the rest of the chicken
- Serve over Mexican Rice with Everyday Salsa. Other good serving options are sour cream and sliced avocados