Mexican Milanesa Chicken (Pollo a la Milanesa)
Tender, crispy pan fried chicken, perfectly breaded and seasoned. Served with salsa and Mexican rice. This is family friendly, delicious and truly a taste of authentic Mexican cooking
Ingredients
- 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
Instructions
- 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
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