Chicken Milanese (Milanesa de Pollo) is a longtime Paraguayan family Saturday night dinner favorite! This Chicken Milanese recipe is seasoned with salt and pepper and differs from the Italian version.
Instead, the Paraguayan version uses a marinade made of tangy lemon juice accented by flavorful garlic and spices, bringing a more flavorful chicken.
It is then breaded and fried until golden brown, resulting in a deliciously crispy and juicy meat that pairs well with Paraguayan Rice Salad (Ensalada de Arroz), Mashed Potatoes, and Potato Salad. "Ensalada Rusa." or Sautéed Vegetables.
Besides being easy and delicious, it can be made two days in advance, and best of all, it feeds a crowd. Of course, it takes some time, but I promise it's worth the effort!
How to Make Chicken Milanese
Note: The full instructions are provided in the recipe card below.
Prep Chicken: Trim and discard any visible globs of fat. Then, place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally.
Place each chicken cutlet between 2 sheets of waxed paper or plastic wrap and use the smooth side of a mallet or a rolling pin to pound them lightly until approximately ¼ to ½ inch thick.
Marinate: In a large bowl, add lemon juice, zest, vinegar, water, 2 tablespoons parsley, 1 tablespoon granulated garlic, 2 tablespoons Goya Adobo, oregano, and 1-½ teaspoons ground black pepper; stir to combine.
Toss in the chicken and let it marinate for at least 45 minutes or overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade.
The acid from the lemon juice will deeply permeate the meat, helping tenderize it and adding a delicious flavor.
Lightly beat the eggs in a large bowl with ½ teaspoon adobo seasoning, ½ teaspoon ground black pepper, and 1 tablespoon parsley. Set aside.
Combine both bread crumbs in a wide dish and set them aside. In another wide dish, combine all-purpose flour, ¼ teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and ½ teaspoon adobo seasoning and set aside.
Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced chicken cutlets after breading. First, use kitchen tongs to dredge the chicken cutlets into the flour and shake off excess.
Second, dip them in the egg mixture and let the excess drip back into the bowl. Finally, coat the breadcrumb mixture, press it, and move it around so it's thoroughly coated.
Turn to coat both sides, patting on lightly to ensure the coating adheres to the sliced chicken. Transfer to the prepared baking sheet. Repeat this step with the remaining chicken cutlets. Once you finish breading all the chicken, you will fry it.
Using a large, high-sided skillet, heat oil over medium-high heat. Once the oil shatters, fry 1 to 2 Chicken Milanesa at a time, leaving room between them.
Occasionally turn until golden brown on both sides, about 3 minutes per side, and gently press down on the cutlets to help ensure even browning.
Do not overcrowd the skillet; the oil temperature will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (Chicken Milanese is done when it reaches a golden color.
However, if you want to ensure that it is cooked through, I recommend using a Deep Frying Thermometer; the internal temperature of the meat should register at 165 degrees on an instant-read thermometer).
Remove with a fork and transfer the Chicken Milanese to a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
Serve the Chicken Milanese, "Milanesa de Pollo," warm, with just a drizzle of lemon juice, and the Potato Salad, "Ensalada Rusa."
Related Recipes:
- Beef Milanese
- Fish Milanese
- Milanesa de Pollo a la Napolitana
- Chipotle Chicken Milanese
- Sichuan Mala Chicken
- Portuguese Chicken
- Cajun Chicken Alfredo
📖 Recipe
Easy Chicken Milanese
Ingredients
- 1kg (2.2lb) Boneless, skinless chicken breasts halves, butterflied, lightly pounded until approximately ¼ to ½-inch thick. Trim and discard any visible globs of fat.
- 4 extra-large eggs , beaten
- 250g (about 2-¼ cups) Plain Breadcrumbs
- 250g (about 4-¼ cups) Seasoned Panko Breadcrumbs
- 250g (about 2 cups) all-purpose flour
- 2 tablespoons plus 1 teaspoon Goya Adobo con Pimienta , divided
- 4 tablespoons dried parsley or fresh parsley , finely chopped, divided
- 1 tablespoon dried oregano
- 1 cup freshly squeezed lime or lemon juice
- Zest From 4 Limes or lemon
- 1 tablespoon rice vinegar or distilled white vinegar
- 1 tablespoon ground black pepper (to taste), divided
- 1 tablespoon plus ¼ teaspoon granulated garlic , divided
- 1 cup of water , enough to completely cover the chicken cutlets
- 1.5 liter (6 cups) Sunflower, peanut oil or any neutral frying oil
Instructions
- Prep Chicken: Trim and discard any visible globs of fat. Then, place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally. Place each chicken cutlet between 2 sheets of waxed paper or plastic wrap and use the smooth side of a mallet or a rolling pin to pound them lightly until approximately ¼ to ½-inch thick.
- Marinate: In a large bowl, add lime juice, vinegar, water, 2 tablespoons parsley, 1 tablespoon granulated garlic, 2 tablespoons Goya Adobo, oregano, and 1-½ teaspoons ground black pepper, stir to combine.
- Toss in the chicken and let it marinate for a least 45 minutes or up to overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade.
- Assemble: In a large bowl, lightly beat the eggs with ½ teaspoon adobo seasoning, ½ teaspoon ground black pepper, and the remaining 1 tablespoon parsley. Set aside.
- In a wide dish deep, combine both bread crumbs and set them aside. In another wide dish combine, all-purpose flour, ¼ teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and ½ teaspoon adobo seasoning and set aside.
- Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced chicken cutlets after breading.
- Dredging: Using kitchen tongs, first, dredge sliced chicken cutlets into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in bread crumbs mixture, be sure to press it and move it around so that it's thoroughly coated.
- Turn to coat both sides. Patting on lightly to make sure the coating adheres to the sliced chicken. Transfer to the prepared baking sheet. Repeat this step with the remaining chicken cutlets. Once you finish breading all the chicken, you will proceed to fry them.
- Frying: Using a large high-sided skillet, heat oil over medium-high heat. Once the oil is shimmering, fry 1 to 2 Chicken Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning. (The internal temperature of the meat should register 165 degrees on an instant-read thermometer).
- Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer)
- Remove with a fork or tongs and transfer the Chicken Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining chicken. Serve the Chicken Milanese "Milanesa de Pollo" warm, with just a drizzle of lemon juice and Potato Salad "Ensalada Rusa."
Notes
- Skip the kosher salt using Goya Adobo con, Pimienta, because the seasoning already contains salt.
- Optional: add 1 teaspoon of dijon or yellow mustard to the egg mixture for extra flavor. The chicken should be ¼ inch to ½ inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the meat and makes it easier for the breadcrumbs to adhere.
- There are many variations of Milanese, including milanesa a la napolitana, which is topped with ham, tomato salsa, and mozzarella cheese, and Caballo, which has a fried egg on top of the cutlet, and milanesa rellena, which is stuffed with cheese and ham.
- When dredging your chicken cutlets, use one hand for the flour and breadcrumbs and the other for the egg mixture.
- Use a neutral sunflower or corn oil. These oils are ideal for frying because of their greater resistance to high temperatures. The oil must be at a suitable temperature ( 350 F) so that the Chicken Milanese do not absorb too much oil.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
