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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
4.8 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Servings 6


  • 3 Boneless Skinless Chicken Breasts Butterflied and pounded thin with a meat mallet
  • 2 cups Bread Crumbs unseasoned
  • 1/2 cup Oil
  • 1/2 cup Flour
  • 3 Eggs
  • 2 tbsp 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 1/4"
  • 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