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 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 served them with Chipotle bean salad, Mashed potatoes, Russian potato salad, Rice Salad, and Fresh Tomato salad.
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
Recipe
Easy Chipotle Chicken Milanese
Ingredients
For the Chipotle Chicken Milanese
- 1 Kg (2.2lb) boneless, skinless chicken breasts halves, butterflied, lightly pounded until approximately ¼ to ½-inch thick.
- 3 extra-large eggs , beaten
- 150g (about 1-½ cups) Plain Breadcrumbs
- 150g (about 2 cups) Plain Panko Breadcrumbs
- 200g (about 1-⅔ cups) all-purpose flour
- 1 tablespoon Goya Adobo con Pimienta. or 2 teaspoons kosher salt
- 1 tablespoon Chipotle powder
- 1 tablespoon dried parsley or fresh parsley , finely chopped.
- 1 tablespoon dried oregano
- Zest From 2 large lemons or Limes
- 1 tablespoon ground black pepper or adjust to taste
- 2 teaspoons granulated garlic.
- 1- liter Sunflower oil for frying , as needed (any neutral frying oil will work)
For the Chipotle Vinaigrette:
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice , from 1 juicy lime
- 2 tablespoons honey , adjust to taste
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 1 large garlic clove , roughly chopped
- ¼ teaspoon dried oregano
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle powder
- 3 chipotle 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.
- 1 medium red onion , cut into thin slices.
- Two 15.5 oz canned black beans drained and rinsed.
- 1 red bell pepper , diced.
- 1 cup loosely packed fresh cilantro leaves , chopped (plus for garnish, if desired).
- 1 avocado , halved, seeded, and diced.
- 1 cup cherry 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
- 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.
- 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.
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.
