Chicken & Eggs · Mexican
Crispy Chicken Milanesa
Milanesa de pollo is a staple of Mexican home cooking and fondas: thin chicken filets, breaded and fried until golden, served with rice, salad and lime. Pasture-raised breast filets cook in minutes and stay tender, and organic eggs help the crust cling perfectly.
- Prep20 min
- Cook15 min
- Total35 min
- Servings4
Ingredients
- 700 g pasture-raised chicken breast filets $290
- 2 organic eggs $90
- 1.5 cups fine breadcrumbs
- 1/2 cup flour
- 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp dried oregano
- Organic pork lard or oil for frying $340
- Limes, lettuce and tomato salad, Mexican rice or fries to serve
Instructions
- If the filets are thicker than 5 mm, pound them between plastic wrap. Season with salt, pepper, garlic powder and oregano.
- Set up three plates: flour, beaten eggs, breadcrumbs.
- Dredge each filet in flour, dip in egg, then press firmly into the breadcrumbs on both sides.
- Heat 1 cm of lard in a wide skillet over medium-high heat (about 175 °C).
- Fry the milanesas 2 to 3 minutes per side, until golden and cooked through. Drain on a rack.
- Serve hot with lime wedges, salad and rice, or in a torta.
Tips
- Bread the milanesas up to a few hours ahead and keep them chilled; the crust sets better.
- Leftovers make a great torta de milanesa.
