Milanesa de Pollo

Name: Milanesa de Pollo
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 2 lbs boneless, skinless chicken breasts; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup all-purpose flour (or gluten-free flour blend); 2 egg, beaten; 1 cup breadcrumbs (panko or regular); 4 tbsp vegetable oil; 1 lemon, cut into wedges; 1/2 cup tomato sauce

Thin, crispy pan-fried chicken cutlets coated in breadcrumbs. A quick and satisfying Argentine classic served with lemon and often with tomato sauce.

32 minEasyServes 4380 cal/serving

ArgentinianDinnerStovetopStandard

Ingredients

2 lbs boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1/2 cup all-purpose flour (or gluten-free flour blend)
2 egg, beaten
1 cup breadcrumbs (panko or regular)
4 tbsp vegetable oil
1 lemon, cut into wedges
1/2 cup tomato sauce

Instructions

1

Place 2 lbs boneless, skinless chicken breasts between two pieces of plastic wrap and pound until about 1/4-inch thick using a meat mallet.
2

Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3

Set up three shallow bowls with 1/2 cup all-purpose flour (or gluten-free flour blend), beaten 2 egg, and 1 cup breadcrumbs (panko or regular) respectively.
4

Dredge each boneless, skinless chicken breasts cutlet in all-purpose flour (or gluten-free flour blend), shaking off excess.
5

Dip in the beaten egg, then coat thoroughly with breadcrumbs (panko or regular), pressing gently to adhere.
6

Heat 4 tbsp vegetable oil in a large skillet over medium-high heat.
7

Once hot, carefully place breaded cutlets in the pan without overcrowding. Fry for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F).
8

Transfer to a paper towel-lined plate to drain.
9

Serve immediately with 1 cut into wedges lemon wedges and 1/2 cup tomato sauce on the side.

Questions

Can I make Milanesa de Pollo gluten-free?

Yes. The gluten in this entry is 1 cup breadcrumbs (panko or regular). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Milanesa de Pollo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Milanesa de Pollo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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