This Tender and juicy Chipotle Chicken Milanese is perfectly spiced and couldn't be easier to prepare; it is similar to the dry rub in our Napolitan Chicken Milanese recipe but with a touch of chipotle powder for extra flavor and heat.
We've also sandwiched these Chipotle Milanese between two slices of hearty toasted bread smeared with a generous amount of mayonnaise on both sides. 😋
How to Make Chipotle Chicken Milanese
Note: The full instructions are provided in the recipe card below.
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 to pound them lightly until approximately ¼ to ½ inch thick.
In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo con Pimienta, oregano,1 tablespoon Chipotle powder, and 1 tablespoon ground black pepper; stir to combine.
(Remove 3 tablespoons of the rub mixture; Set aside for later use.) Add chicken cutlets to a large bowl, sprinkle the dry rub on both sides of the chicken cutlets, and set aside.
Lightly beat the eggs with 1 tablespoon of the reserved dry rub marinade in a large bowl. Set aside. In a wide dish deep, combine bread crumbs and 1 tablespoon of the reserved dry rub mixture. Set them aside.
Combine all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture in another wide dish. Set aside. After breading, prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced chicken cutlets.
Using kitchen tongs, dredge the sliced chicken cutlets into the flour and shake off the excess. Then, dip them in the egg mixture and let the excess drip back into the bowl. Finally, coat them in bread crumbs or panko.
Be sure to press 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 chipotle chicken Milanese, you will fry them. Using a large high-sided skillet, heat oil over medium-high heat.
Once the oil shatters, fry 1 to 2 Chipotle 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.
Do not overcrowd the skillet; the oil temperature will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (Chipotle 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 slotted spoon or a fork and transfer the Chipotle 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 Chipotle Chicken Milanese warm, with just a drizzle of lemon juice and Chipotle Bean Salad for a complete meal.
How to Make Chipotle Bean Salad
Combine all the ingredients for the Chipotle vinaigrette in a blender or mini food processor and process until smooth. In a small bowl, soak the onion slices in icy-cold water for 15 minutes. Remove them from the water and pat them dry.
Add the onions, corn, bell pepper, black beans, and tomatoes to a large bowl and toss to combine. Pour the chipotle vinaigrette over the salad and toss to coat evenly.
Adjust seasoning with salt and pepper, if needed. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Store in the refrigerator until needed or for up to 3 days
Are you looking for a quick yet flavorful Saturday night dinner? We have it right here for you. This Tender and juicy Chipotle Chicken Milanese is delicious, and it couldn't be easier to prepare. It is similar to the dry rub in our Napolitan Chicken Milanese: We added chipotle powder for an extra flavor in this recipe. Pair it with Chipotle bean salad or serve it sandwich style on a hardy roll.
3chipotle chile peppers in canned chipotle peppers in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
For the Chipotle Bean Salad:
One 15.25 Canned Sweet Whole Kernel Corn, drained and rinsed.
1medium red onion, cut into thin slices.
Two 15.5 oz canned black beans drained and rinsed.
1red bell pepper, diced.
1cuploosely packed fresh cilantro leaves, chopped (plus for garnish, if desired).
1avocado, halved, seeded, and diced.
1cupcherry tomatoes, halved or Roma tomato, deseeded and chopped
Instructions
For the Chipotle Bean Salad
Make the dressing: In a blender or mini food processor, combine all chipotle vinaigrette ingredients and process until smooth.
For the salad: In a small bowl, soak the onion slices in icy cold water for 15 minutes. Remove from the water and pat dry. Add the onions, corn, bell pepper, black beans, and tomatoes to a large bowl and toss to combine. Pour the chipotle vinaigrette over the salad and toss to coat evenly. Adjust seasoning with salt and pepper, if needed. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Store in the refrigerator until needed or up to 3 days.
For the Chipotle Chicken Milanese
Prep Chicken: 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 pound until approximately ¼ to ½-inch thick.
Dry Rub Marinade: In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo con Pimienta, oregano, 1 tablespoon chipotle powder, and 1 tablespoon ground black pepper, stir to combine. (Remove 3 tablespoons of the rub mixture: Set aside for later use). In a large bowl, add chicken cutlets, sprinkle the dry rub on both sides of the chicken cutlets, and set aside.
Assemble the Chipotle Chicken Milanese: In a large bowl, lightly beat the eggs along with 1 tablespoon of the reserved dry rub marinade. Set aside. In a wide dish deep, combine both bread crumbs and 1 tablespoon of the reserved dry rub mixture: Set them aside. In another wide dish combine, all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture: 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 or panko, 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 chipotle chicken Milanese, you will proceed to fry them.
Frying the Chipotle Chicken Milanese: Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. *(Make sure the oil is hot before placing the chicken). Once the oil is hot, fry 2 Chipotle Chicken Milanese at a time, occasionally turning until golden brown on both sides, about 3 minutes per side.
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 tongs and transfer the Chipotle 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 Chipotle Chicken Milanese warm, with just a drizzle of lemon juice and Chipotle Bean Salad or Potato Salad "Ensalada Rusa."
Notes
How to Store & Re-Heat
To store: Chipotle Chicken Milanese covered in the refrigerator for up to three days.
To reheat: It in a preheated 350-degree oven for 10 to 15 minutes until it regains its crispy texture and the beef is warmed; you can also reheat it in a skillet with a bit of oil and cook on both sides or microwave it for a few seconds until warm through.
Make-AheadChipotle Chicken Milanese can be made a day in advance and refrigerated for up to 3 days.How to FreezeI do not recommend it; Chipotle Chicken Milanese is best served fresh.Notes:
Skip the kosher salt if you're using Goya Adobo con Pimienta because the seasoning already contains salt.
Optional: add 1 tablespoon of mustard to the egg mixture for extra flavor.
The meat 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 the milanesa, including milanesa a la napolitana, which is topped with ham, tomato salsa, mozzarella cheese, and Caballo, which has a fried egg on top of the cutlet, and milanesa rellena, which are stuffed with cheese and ham.
When dredging your chicken cutlets, use one hand for the flour and breadcrumbs and your other hand 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 Chipotle Chicken Milanese do not absorb too much oil.
Nutrition
Nutrition Facts
Easy Chipotle Chicken Milanese
Amount per Serving
Calories
1258
% Daily Value*
Fat
106
g
163
%
Saturated Fat
12
g
75
%
Trans Fat
0.02
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
85
g
Cholesterol
113
mg
38
%
Sodium
550
mg
24
%
Potassium
710
mg
20
%
Carbohydrates
48
g
16
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
30
g
60
%
Vitamin A
987
IU
20
%
Vitamin C
25
mg
30
%
Calcium
98
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
