Milanesa de Pollo- Chicken Milanesa
Keeping mom's food traditions is so important to me! Our family still talks about this milanesa de pollo!
Servings 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
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 oil. Season lightly.