I know I say this often when it comes to my mom’s recipes, but milanesa is one of my favorites. It could be chicken, beef or pork, pounded out thin and breaded with spicy cracker meal. It is typically served with a salad and crispy potato wedges. And don’t forget the warn corn tortillas and salsa!
What’s Old Is New Again and Again!!
I never get tired of revisiting recipes that are inspired by mom! No matter how many times I try, I know mom inspired recipes are delicious, but I will always crave and long for her sazon and way of doing things. Now and then I will surprise myself when I take a bite of one of her inspired dishes and catch the flavors that I remember. Couldn’t do it without her. Above, the updated photo. Below the original photo for milanesa posted a few years back.
Chicken Breast Are Tasty, But Use Dark Meat If You Prefer!
Boneless chicken thighs work great in this recipe. Just know that the pieces may be a lot smaller and come in all kinds of shapes.
Tips~ A variety of seasoned breadcrumbs for milanesa can be found at a well stocked Mexican markets or carniceria(meat market). Another popular and commonly used coating is saltine crackers instead of bread.
Tips~An easy and traditional side for Milanesa are fried potatoes. My Mom would typically prepare potato wedges. After washing potatoes, I cook them on high in the microwave for about 4 minutes per side or until fork tender. Let them cool slightly, then slice into wedges. Shallow fry at medium heat in a little avocado or olive oil. Season to taste.
Milanesa de Pollo- Chicken Milanesa
- 1 1/2 lbs. boneless chicken breasts butterflied and pounded thin
- 2 cups of finely crushed saltine crackers, 6 oz
- ½ tsp granulated garlic powder
- ½ tsp granulated onion powder
- ½ tsp fresh cracked pepper plus 1/2 tsp to season chicken
- ½ tsp chile de arbol, chipotle or ancho powder optional
- 1/2 tsp coarse sea salt
- 1 cup of oil for frying avocado or canola
- Rinse chicken breast under cold water. Pat dry with paper towels. Using a very sharp knife, butterfly the chicken open. You can leave it in one large piece or slice it in half for 4 pieces.
- Using the flat side of a heavy metal meat tenderizer, pound out pieces of chicken in between a double layer of plastic wrap on the bottom and on the top. Set aside. Should be 1/3 inch or less in thickness.
- Add the saltine crackers to a heavy plastic storage bag. Use the flat side of the tenderizer to yield a fine ground cracker meal. You can use a food processor as well.
- In a large shallow bowl, combine the cracker meal with the garlic powder, onion powder, pepper and chile de arbol. Season lightly one side of chicken with salt and pepper. Wearing gloves, take one thin chicken breast and place it in the seasoned cracker meal. Using your hands, press firmly into the cracker meal. Flip over and repeat on the other side making sure it’s coated evenly. Transfer to a baking sheet. Repeat until all pieces are coated. Let sit for 20 minutes.
- Preheat oil for 5 -6 minutes in a large shallow skillet at medium heat. While that oil is heating, preheat oven to 250 degrees and prepare a baking sheet, topped with a metal rack.
- When ready, carefully lay milanesa into hot oil. Cook for 3-4 minutes per side or until golden brown. Transfer the chicken onto the metal rack lined with baking sheet and keep warm in the oven. Repeat until all chicken is cooked.
- Serve as is with rice, beans, salad, salsa, and warm tortillas for making tacos. Serve in a torta or slice and top your favorite salad.
BONUS MILANESA SALAD RECIPE!
Chicken Milanesa Salad Inspired by a Cemita Poblana!
Milanesa on a bed of baby spinach with avocado, radishes, red bell pepper, Oaxaca cheese and croutons. Dressed with a chipotle citrus dressing