Peruvian Chicken Milanesa
The crunchy, golden coating on this Peruvian Chicken Milanesa makes a great accompaniment to tallarines verdes or pasta a la huancaína. Thin-sliced chicken breast is dredged in flour, dipped in an egg wash, and coated with well-seasoned breadcrumbs. Kick it up a notch with a Peruvian-inspired lime and ají amarillo marinade!
👩🏻🍳 Tamara Talks – What is Chicken Milanesa?
Chicken milanesa originates in Italy, specifically from the dish cotoletta alla milanese, which is a breaded veal cutlet traditionally cooked in butter. The Italian version is named after Milan, the northern Italian city where the dish is believed to have first gained prominence.
The technique of breading and frying meat traveled with Italian immigrants to various parts of the world, including Latin America, during the 19th and 20th centuries. Over time, local adaptations of milanesa developed, using different meats like chicken, beef, or pork, and incorporating regional flavors and ingredients.
In Latin American countries such as Argentina, Mexico, Peru, and Uruguay, milanesa became a staple dish, often served with sides like rice, salad, or potatoes. The chicken version, milanesa de pollo, became particularly popular for its versatility, mild flavor, and appeal to a wide audience.
As I mentioned in my tallarines verdes and pasta a la huancaína posts, Peru has a diverse population that has resulted in some amazing fusion cuisine. Peru has a large Italian immigrant population, and we’ve enjoyed many fusion pasta dishes, alpaca carpaccio, risottos, and a lot of really good pizza.
The first time I had Peruvian milanesa was in a little family-owned cafe on the jungle side of 14,435 foot elevation Abra Málaga Pass. With only a few tables, on a wide spot on the 2 lane road, I was skeptical!
My skepticism was unfounded. I had a perfectly breaded and sautéed thin-sliced chicken breast with some salsa criolla, and the typical potatoes and rice. Peruvians love their carbs! It left quite an impression. I’ve had milanesa (both chicken and beef) many times since 2017, and that is why I’ve chosen to note my thoughts for posterity.😄
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- chicken breast – I buy extra thin-sliced chicken cutlets when they’re available as they save both time and mess. You achieve the best results when the chicken is a consistent thickness of 1/4-3/8″ thick. You can butterfly and/or pound whole chicken breasts if you prefer. Alternatively check out Flattening Your Chicken without Pounding or Butterflying for another method.
- all-purpose flour
- eggs
- breadcrumbs – I keep panko bread crumbs in my pantry. You can use regular breadcrumbs. Saltine crackers are traditional in Peru. You will want to process them to crumbs.
- ground cumin
- garlic – You need a dry form of garlic for the breading. I prefer granulated garlic, but garlic powder (without salt) is fine.
- paprika – I like hot smoked paprika, and keep it in my pantry. Sweet paprika or mild smoked paprika are fine as well.
- neutral oil – I use olive oil, but canola, vegetable, etc. are fine.
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🔪 How to Make Chicken Milanesa
- Prepare the chicken breast – If you didn’t purchase thin-sliced breast, or chicken breast cutlets, you’ll need to prepare them. You achieve the best results when the chicken is a consistent thickness of 1/4-3/8″ thick. You can butterfly and/or pound whole chicken breasts if you prefer. Alternatively check out Flattening Your Chicken without Pounding or Butterflying for another method.
- Set up a breading station – You’ll need a bowl of flour with 1 1/2 teaspoons of salt added. Next you’ll need a bowl with the eggs thoroughly whisked. Lastly, you’ll need a bowl with the breadcrumbs and seasonings combined. NOTE: shallow bowls or plates with a rim work best.
- Dredge with flour – Press it gently into the flour to coat one side, then flip it to coat the other. Shake off any excess flour to prevent clumping. NOTE: Pat chicken dry to remove excess moisture. This ensures the flour adheres well.
- Dip in egg wash – Dip the floured chicken into the egg wash, ensuring it is fully coated. Let any excess drip off.
- Coat with breadcrumbs – Press the egg-coated food into the breadcrumbs, turning it to coat evenly. Gently press the breadcrumbs onto the surface for better adhesion.
- Cook the chicken – Heat a layer of neutral oil (vegetable, canola, or olive oil) in a skillet over medium heat. Add chicken to the pan in a single layer, without overcrowding. Cook for 2-3 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
- Finish and serve the chicken milanesa – Remove the chicken and place it on a paper towel-lined plate to absorb excess oil. Garnish with fresh herbs, lime wedges, and sliced avocado as desired.
Peruvian roasted potatoes, and ají verde sauce.
❓FAQ
The bread crumb mixture, and the chicken breast can be prepared in advance. Butterfly and pound the chicken up to 2 days ahead and refrigerate in an airtight container. The breadcrumb mixture can be made up to 1 week ahead and stored in an airtight container at room temperature. Cook the chicken right before serving.
💭 Tips
Many markets now carry thin-sliced chicken cutlets. This is a great time saver! If you have thick breasts that you want to use, you will need to slice them horizontally (butterfly) them, and perhaps pound them with a meat mallet. Alternatively check out Flattening Your Chicken without Pounding or Butterflying for another method.
Optional step – On photo day, I started early and had time for a simple marinade for the thin-sliced chicken. I combined juice of 3 (juicy) limes with a tablespoon of ají amarillo paste (which I always have) and 3 cloves of garlic minced. Thirty minutes to an hour are all that is required to boost the flavor of the chicken milanesa!
Milanesa breading works equally well on thin-sliced steak, turkey tenderloin, and pork.
🥪How to Serve Peruvian Chicken Milanesa
Peru has my heart, and I’m guessing you’ve figured that out if you’ve followed me for awhile. My goal is to facilitate the ability of non-native home cooks to be able to cook Peruvian food… even if it’s not quite “authentic.” If there’s a Peruvian recipe you’d like to make that I have not covered, please leave a comment below or email me at tamara@beyondmeresustenance.com.
Chicken Milanesa Recipe
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Equipment
- meat tenderizer mallet
Ingredients
- 1 pound ¼" thick chicken breast cutlets, patted dry - see Tips in post
- 2 teaspoons sea salt and fresh ground pepper - divided use
- ½ cup flour
- 2 eggs - whisked thoroughly
- 1 cup bread crumbs - I use panko because that's what I keep in my pantry.
- ½ teaspoon garlic powder - or 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- ½ cup neutral oil - more or less as needed
Instructions
- Season chicken on both sides with sea salt (about a teaspoon) and fresh ground pepper. Mix the flour with 1 ½ teaspoons of salt, whisk the eggs, and combine the breadcrumbs with garlic, cumin, and paprika. Heat a skillet to medium heat with 2 to 4 tablespoons of the oil.
- Dredge the chicken pieces in flour, dip in egg wash, and press into the seasoned breadcrumbs. Cook for 2-3 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a paper towel-lined plate to absorb excess oil. Repeat with remaining chicken, adding oil as needed.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I love this dish. I have also had milanesa several different ways, but this is really my favorite. Served over rice or pasta, with some salsa criolla and/or aji verde, it’s just fantastic.