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 breadcrumbs or cracker meal. It is typically served with a salad and crispy potato wedges. And don’t forget the warn corn tortillas and salsa!
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 2 minutes per side or until fork tender. Let them cool slightly, then slice into wedges. Shallow fry at medium heat in a little olive oil. Season to taste.
Preparing Homemade Spicy- Seasoned Bread Crumbs
1-2 large Mexican bolillo or French bread rolls, about 4 cups
1 tsp. salt
1 tsp. fresh cracked pepper
1 tsp.granulated garlic
2 tsp. dried cilantro
1 tsp. crushed chile piquin or red pepper flakes
1/2 tsp. annatto powder or Bijol seasoning(sold in Latino food stores)
Combine all ingredients in a food processor and process on high for 30 to 40 seconds. Use right away, or store in plastic freezer bags in your freezer. Great for any recipe that requires breading.
Click onto picture to see full recipe for Arroz Mexican-Mexican Red Rice.
Milanesa de Pollo~Chicken Milanesa
- 2 large boneless chicken breast(butterflied and pounded thin)
- 2 cups of homemade or store bought cracker meal or seasoned spicy bread crumbs
- 1 cup flour seasoned with salt and pepper
- 2 large eggs whisked
- 2-3 tablespoons of Tapatio hot sauce or your favorite…
- 2 cups of oil for frying I used grapeseed oil
- Start by setting up your breading station. In dish 1, place the pounded out pieces of chicken, set aside. Dish 2, add the flour with 1 tsp. salt and 1 tsp. pepper. Dish 3, add 2 eggs, whisked with 2 tablespoons of hot sauce. And dish 4, seasoned breadcrumbs.
- One at a time, dip chicken in the flour,then egg, then bread crumbs. Transfer to a plate and let sit for 20 minutes.
- After a little while, peheat oil for 5 -6 minutes in a skillet at medium heat. While that oil is heating, preheat oven to 250 degrees and prepare a cookie sheet, topped with a metal rack. When ready, carefully lay milanesa into hot oil. Cook for 3 minutes per side or until golden brown. Transfer the chicken onto plate lined with paper towels to absorb some of the oil. Then transfer 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…or you can change it up and top a fresh salad with the sliced chicken milanesa. Yields 4 servings.
juice of 1 orange
juice of 1 lime
4 ounces olive oil
2 ounces red wine vinegar
1 tbs dijon mustard
1 tbs honey
1 clove garlic
1 chipotle in adobo
salt and pepper to taste You Will Also Need
8 oz. Baby kale
8 oz. Baby spinach
1 large red bell pepper, sliced
1-2 Avocados, sliced
6 Radishes, sliced
1-2 cups Croutons
8 oz. Queso Oaxaca, shredded
Chipotles in adobo For the dressing, add all ingredients to the blender. Blend on high until smooth and emulsified. Taste for salt. Arrange your salad on a large platter. Add sliced milanesa. Garnish with Oaxaca cheese, croutons and chipotles in adobo. Add dressing to your liking.
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