Milanesa de Pollo: Super Easy Crispy & Juicy Chicken Cutlets
I’m thrilled to share my fool‑proof Milanesa de Pollo recipe—a super easy way to get irresistibly crispy and juicy chicken cutlets in under 45 minutes. Whether you’re feeding a crowd or looking for a quick weeknight meal, these golden‑brown beauties work perfectly in tacos, sandwiches, salads or plated alongside rice and beans. You’ll find both the classic skillet‑fry method and a healthier Air‑Fry alternative so everyone at your table can dig in.
Why You’ll Love This Recipe
- Speed & Simplicity: Prep, marinate, bread and cook in about 40 minutes.
- Big Mexican Flavor: A balanced blend of chili, garlic, cumin and oregano.
- Dual Cooking Options: Traditional stovetop fry or guilt‑free Air‑Fry.
- Meal‑Prep Friendly: Keeps its crunch even when reheated.
Ingredients
- Chicken & Marinade:
- 2 lb chicken breast, sliced in half lengthwise
- 3 large eggs
- ¼ cup milk
- 1 tbsp chili powder
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried oregano by Organic Recipe Guide
- Breading:
- ¾ cup plain breadcrumbs
- ¾ cup panko breadcrumbs
- 1 cup grated Parmesan or queso cotija
- Avocado oil spray (for Air‑Fry) or neutral oil for frying
Equipment
- Meat mallet (or rolling pin)
- Two shallow bowls or dishes
- Skillet (for frying) or Air‑Fryer capable of 375 °F
- Paper towels or wire rack for draining by Organic Recipe Guide
Step‑by‑Step Instructions
1. Whisk the Marinade
- In a medium bowl, combine the eggs and milk.
- Add chili powder, salt, pepper, garlic powder, onion powder, cumin and oregano.
- Whisk until completely smooth and set aside.
2. Pound & Marinate the Chicken
- Working one piece at a time, place the chicken between two sheets of plastic wrap or parchment.
- Gently pound to about ¼ inch thickness.
- Transfer cutlets to the marinade bowl, turning to coat each piece thoroughly.
- Cover the bowl and refrigerate for at least 20 minutes (up to 4 hours).
3. Prepare the Breading
- In a second shallow dish, stir together breadcrumbs, panko and grated cheese.
- Mix until uniform.
4. Bread the Cutlets
- Remove each cutlet from the marinade and let excess drip off.
- Press firmly into the breadcrumb mixture, coating both sides evenly.
- Shake off any loose crumbs.
5. Cook to Golden Perfection
- Skillet‑Fry Method:
- Pour ¼ inch of oil into a skillet over medium heat (about 360 °F).
- Fry each cutlet 2 minutes per side until deep golden and cooked through.
- Transfer to paper towels or a wire rack to drain.
- Air‑Fry Method:
- Preheat Air‑Fryer to 375 °F.
- Lightly spray both sides of each cutlet with avocado oil.
- Place in a single layer and cook 10 minutes, flipping halfway, until crisp.
Tips & Variations
- Gluten‑Free Option: Use certified gluten‑free panko and breadcrumbs; swap in GF cheese or omit.
- Extra Heat: Amp up the chili powder or add a pinch of cayenne.
- Make‑Ahead: Marinate up to 4 hours in advance; bread right before cooking for maximum crunch.
- Serving Ideas: Tuck into tortillas with pico de gallo, layer on a torta, or enjoy with a fresh green salad. Organic Recipe Guide
Nutrition (Per Serving)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 350 kcal | 18 g | 15 g | 30 g |
This Milanesa de Pollo recipe is my go‑to when I crave something crispy, flavorful and effortless. Its versatility makes it a weeknight winner or party pleaser—everyone loves that satisfying crunch and juicy interior. Give it a try, and let me know how you serve it up!
Milanesa de Pollo: Super Easy Crispy & Juicy Chicken Cutlets
4
servings30
minutes10
minutes350
kcalI’m thrilled to share my fool‑proof Milanesa de Pollo recipe—a super easy way to get irresistibly crispy and juicy chicken cutlets in under 45 minutes. Whether you’re feeding a crowd or looking for a quick weeknight meal, these golden‑brown beauties work perfectly in tacos, sandwiches, salads or plated alongside rice and beans. You’ll find both the classic skillet‑fry method and a healthier Air‑Fry alternative so everyone at your table can dig in.
Ingredients
Chicken & Marinade:
2 lb chicken breast, sliced in half lengthwise
3 large eggs
¼ cup milk
1 tbsp chili powder
2 tsp kosher salt
1 tsp freshly cracked black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
Breading:
¾ cup plain breadcrumbs
¾ cup panko breadcrumbs
1 cup grated Parmesan or queso cotija
Avocado oil spray (for Air‑Fry) or neutral oil for frying
Equipment
Meat mallet (or rolling pin)
Two shallow bowls or dishes
Skillet (for frying) or Air‑Fryer capable of 375 °F
Paper towels or wire rack for draining
Step‑by‑Step Instructions
- Whisk the Marinade
In a medium bowl, combine the eggs and milk.
Add chili powder, salt, pepper, garlic powder, onion powder, cumin and oregano.
Whisk until completely smooth and set aside. - Pound & Marinate the Chicken
Working one piece at a time, place the chicken between two sheets of plastic wrap or parchment.
Gently pound to about ¼ inch thickness.
Transfer cutlets to the marinade bowl, turning to coat each piece thoroughly.
Cover the bowl and refrigerate for at least 20 minutes (up to 4 hours). - Prepare the Breading
In a second shallow dish, stir together breadcrumbs, panko and grated cheese.
Mix until uniform - Bread the Cutlets
Remove each cutlet from the marinade and let excess drip off.
Press firmly into the breadcrumb mixture, coating both sides evenly.
Shake off any loose crumbs. - Cook to Golden Perfection
Skillet‑Fry Method:
Pour ¼ inch of oil into a skillet over medium heat (about 360 °F).
Fry each cutlet 2 minutes per side until deep golden and cooked through.
Transfer to paper towels or a wire rack to drain.
Air‑Fry Method:
Preheat Air‑Fryer to 375 °F.
Lightly spray both sides of each cutlet with avocado oil.
Place in a single layer and cook 10 minutes, flipping halfway, until crisp.
Notes
- This Milanesa de Pollo recipe is my go‑to when I crave something crispy, flavorful and effortless. Its versatility makes it a weeknight winner or party pleaser—everyone loves that satisfying crunch and juicy interior. Give it a try, and let me know how you serve it up!
