Milanesa de Pollo Recipe
A traditional breaded chicken cutlet with Peruvian seasonings... with or without a lime and ají amarillo paste marinade!
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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
As mentioned in the post, when I have time, I marinate the chicken breast in the juice of 3-4 limes, 1 tablespoon of ají amarillo paste, and 3 cloves of minced garlic.
Amount of oil required depends on the size and type of skillet.
Macros are impossible to quantify when breading a pan frying. There are too many variables.
Nutrition
Calories: 323kcal | Carbohydrates: 25g | Protein: 29g | Fat: 12g
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.
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