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Milanesa de Pollo

Serves 4 Entree chicken, Poultry

Milanesa de Pollo

Milanesa de Pollo is a beloved staple in Argentinian households, echoing the classic preparation of its beef counterpart but with a lighter, poultry twist. This dish effortlessly finds its way onto the plates of schoolchildren and busy families alike, providing both comfort and nourishment during bustling weekday dinners. Its simplicity and ease of preparation ensure it remains a go-to favorite in kitchens across the country.

The taste of Milanesa de Pollo offers a satisfying crunch from the golden breadcrumbs, enveloping the tender, juicy chicken breast beneath. A squeeze of fresh lemon brightens every bite, adding a subtle tang that complements the savory notes. Whether served with a simple salad or tucked into a sandwich, it's a dish that delivers familiar satisfaction with every crispy forkful.

Ingredients

  • 4chicken breasts, pounded thin
  • 2eggs
  • 150 g (5 oz)breadcrumbs
  • for fryingoil
  • to tastesalt
  • lemon — to serve

Method

  1. Place the 4 chicken breasts on a cutting board and lightly season both sides with salt. This will enhance the flavor of the chicken and ensure that the seasoning penetrates the meat.
  2. Crack the 2 eggs into a shallow bowl and beat them until the yolks and whites are fully combined. In another shallow dish, spread out the 150 g (5 oz) of breadcrumbs. Dip each seasoned chicken breast first into the beaten egg, making sure it is fully coated, then press it into the breadcrumbs, ensuring an even layer on both sides. This will create a crispy crust when fried.
  3. In a large frying pan, pour enough oil to cover the bottom by about 1 cm (approximately 1/2 inch) and heat it over medium-high heat. The oil is ready when a breadcrumb dropped into it sizzles immediately.
  4. Carefully place the breaded chicken breasts into the hot oil, being cautious not to overcrowd the pan. Fry them for about 3 to 4 minutes on each side, or until the crust is golden brown and the chicken is cooked through. The chicken should feel firm to the touch, and the juices should run clear when pierced with a fork.
  5. Once cooked, remove the chicken breasts from the pan and place them on a plate lined with paper towels to drain any excess oil. This will help keep the crust crispy.
  6. Transfer the drained milanesas onto a serving plate. Cut a lemon into wedges and place them on the side of the plate. The lemon will add a fresh, zesty flavor that complements the fried chicken.
  7. Serve the milanesa de pollo hot, accompanied by a side of mashed potatoes or a fresh salad to balance the richness of the dish. Enjoy this classic Argentinian meal with family or friends.