Easy Milanesa de Pollo a la Napolitana
Deliciously crispy and juicy Napolitan Chicken Milanese: Our favorite version of Homemade Paraguayan Style Milanesa de Pollo a la Napolitana that we are sure you will love as much as we do!Milanesa Napolitana is a variation of the famous Beef Milanese that's breaded and fried. In this version, the Milanese is covered with a layer of tomato sauce, ham, and mozzarella cheese on top, which is melted under the broiler and finished with a pinch of oregano. Although it is a classic restaurant dish, it is very simple to prepare at home. Our recipe, however, is made with chicken adapted and tweaked from our Chicken Milanese recipe, taking a few shortcuts and making it double on weeknight dinner.
Ingredients
- 1 Kg (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.)
- 3 extra-large eggs , beaten
- 150 g (about 1-½ cups) Plain Breadcrumbs
- 150 g ( about 2 cups)Plain Panko Breadcrumbs
- 200 g (1-⅔ cups) of all-purpose flour
- 1 tablespoon Goya Adobo con Pimienta.
- 2 tablespoons dried parsley or fresh parsley , finely chopped.
- 1 tablespoon dried oregano
- Zest From 2 Limes
- 1 tablespoon ground black pepper or adjust to taste
- 1 tablespoon granulated garlic.
- 1- liter Sunflower oil for frying , as needed (any neutral frying oil will work)
Additional:
- 16 thin slices of ham or as needed
- 16 mozzarella cheese slices or as needed
- 1 tablespoon chopped fresh or dried oregano or basil
- Jar of your favorite marinara sauce store-bought or homemade , heated
- Fresh parsley , finely chopped
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 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, oregano, and 1 tablespoon ground black pepper, and 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.
Dredging:
- 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 types of 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.
- Using kitchen tongs, first, dredge sliced chicken cutlets into the flour, and shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the bread crumb 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 3 inches of oil over medium-high heat until an instant-read thermometer reads 350°F. Working in batches, carefully drop 1 to 2 Milanesa de Pollo a la Napolitana 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 or a slotted spoon and transfer the Milanesa de Pollo a la Napolitana 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.
- Once fried the Chicken Milanese is, spread a layer of marinara sauce on each Milanesa de Pollo a la Napolitana. Then, add two thin slices of ham and two cheese slices, and sprinkle with oregano.
- Bake the Milanesa de Pollo a la Napolitana at 500 degrees until the cheese is all melted - about 5 minutes. Alternatively, you can place them under the broiler for about 3 minutes or until the cheese melts.
- Remove from the oven, and sprinkle the Milanesa de Pollo a la Napolitana with chopped parsley. Enjoy our Milanesa de Pollo a la Napolitana!😉😋
Notes
How to Store & Re-Heat
How to Freeze
- To store: Allow it to cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To freeze the dish, wrap it tightly in plastic and aluminum foil, then place it in the freezer. It can be stored in the freezer for up to 2 months.
- To reheat: Preheat the oven to 350°F (180°C). Place the Milanesa de Pollo a la Napolitana on a baking sheet and bake for 10-15 minutes or until heated. Alternatively, you can reheat it in the microwave by placing it on a microwave-safe plate and microwaving it for 1-2 minutes or until heated. Be sure to check the internal temperature of the chicken to ensure that it has reached a safe temperature of 165°F (74°C). Reheated chicken can dry out, so you may want to add a little extra sauce or cheese to help keep it moist.
You can prepare the chicken cutlets and refrigerate them until ready to fry them. After breading the chicken cutlets, place them on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for up to 1 day. When you're ready to fry them, remove them from the refrigerator and let them come to room temperature for 30 minutes before frying. You can also prepare the tomato sauce, shred the cheese beforehand, and refrigerate them separately. Assemble the Milanesa de Pollo a la Napolitana just before baking or broiling.
To freeze Milanesa de Pollo a la Napolitana, place the cooked and cooled chicken cutlets on a baking sheet and freeze for 1-2 hours or until they're firm. Then, wrap each cutlet tightly in plastic wrap and place them in an airtight container or freezer bag. Label the container or bag with the date and contents and freeze for up to 2 months.
To reheat the frozen chicken cutlets, preheat the oven to 375°F (190°C) and place the cutlets on a baking sheet. Bake for 20-25 minutes or until heated through and crispy. You can also reheat them in the microwave by placing them on a microwave-safe plate and microwaving them on high for 2-3 minutes or until heated.
Nutrition Facts
Easy Milanesa de Pollo a la Napolitana
Amount per Serving
Calories
757
% Daily Value*
Fat
66
g
102
%
Saturated Fat
10
g
63
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
49
g
Cholesterol
85
mg
28
%
Sodium
474
mg
21
%
Potassium
256
mg
7
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
20
g
40
%
Vitamin A
172
IU
3
%
Vitamin C
2
mg
2
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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