Best Chicken Milanesa Recipes

MILANESA - CUBAN CHICKEN FRIED STEAK

Steps:

• Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange.
• After 1 hour, beat eggs and add salt.
• Let all juice drip off steaks, dip in egg and roll in breadcrumbs.
• Fry in hot oil until brown.

BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)

Steps:

• Using a sharp knife, carefully slice the chicken breasts in half lengthwise. Then, one at a time, sandwich the chicken pieces between two pieces of plastic wrap, and pound with a meat pounder to 1/4-inch thickness.
• In a shallow mixing bowl, combine the flour, chili powder, paprika, salt, and pepper. In a separate bowl, beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken pieces lightly with salt. Dip each piece first into the flour mixture, turning to coat. Let any excess flour fall away, then transfer the chicken to the beaten eggs. Let any excess egg drip off, then transfer the chicken to the breadcrumbs and press to coat both sides evenly. Transfer to a platter.
• Set a large paper towel-lined plate next to the stove. Heat a large skillet or griddle over medium-high heat and add 2 to 3 tablespoons oil. When the oil is hot, add 1 or 2 pieces of chicken at a time and cook, turning once, until crispy and browned on both sides and just cooked through, about 8 minutes total. Transfer to the prepared plate and repeat with the remaining chicken breasts, adding more oil as needed for each batch.
• To assemble the sandwiches, preheat the oven to 350°F. Cut the rolls in half and place them cut side up on a baking sheet; bake until lightly toasted, about 5 minutes. Cut the avocados into quarters and thinly slice. Spread some of the Salsa de Morita onto the bottom of each roll, then top with a piece of chicken, a few slices of onion, the sliced avocado, romaine, and cheese. Spread the mayonnaise and refried beans on the top half of the rolls and place on top of the sandwiches.

CHICKEN MILANESA WITH MAGGI RANCH SAUCE

Steps:

• Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp. pepper in a medium bowl to combine. Season sauce with salt.
• Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.
• Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.
• Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.
• Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

CHICKEN MILANESA

Steps:

• 1. Preheat your oven to 200 F.
• 2. Put eggs, flour, and breadcrumbs in separate dishes. Put salt and pepper in each.
• 3. Salt and pepper each chicken breast.
• 4. Getting the chicken ready involves putting each chicken breast in flour, then egg, and then breadcrumbs. After each shake off the excess before going to the next step.
• 5. Heat oil in a skillet until shimmering.
• 6. Cook chicken breasts in batches, about 3-4 minutes on each side
• 7. Drain on a paper towel. Put into oven on pan to keep warm until the other cutlets are done.
• 8. Ready to serve when all cutlets are cooked.