Thin chicken breast coated with homemade seasoning for making a particularly traditional Milanese de Polo. This Milanese chicken recipe produces a particularly crispy and juicy chicken in just 30 minutes.
If you are looking for more light chicken recipes, like this polo a la milanza recipe, here are some of the favorite readers: Shake n Bake Chicken, Empress Chicken, Air Fryer Cornish Hen, Instant Pot Chicken Adobo, and Olive Garden Chicken Gnocchi Soup.
What is a millennial chicken
Milanca de Polo is not authentic Mexican food, but it is popular in Mexican households. Milanese-style recipes include thinly sliced meat breaded and fried in oil.
It is often served alongside an arugula salad, mashed potatoes or even stuffed inside a Bolio Rolls to form a milenta torta.
Component
Most of the Milanese chicken ingredients you probably already have on hand, making it a quick, easy and affordable recipe for a chicken meal on weekdays.
Ingredients Milanca de Polo: Chicken breast (Pachuga de Polo), panko or bread crumbs, kosher salt, black pepper, flour, eggs, garlic powder, onion powder, chili powder, cumin, oregano, vegetable oil or oil Olive and lemon (optional).
Treat yourself to bread crumbs
When we use bread, we always choose Panko versus bread crumbs. Why Panko? It does not absorb as much excess oil so you are left with a more crispy Milanese de Polo. Bread crumbs work great though, so use them if you have them! Take what suits you.
How to make a Milanese chicken
Making Milanese de Polo is actually a fairly easy process, despite the fact that “frying” food can be intimidating. The recipe card below lists the exact steps, however we wanted to provide some step-by-step photos for those who are new to making Milanese recipes (receta de milanesa)
Level 1 – Place the chicken on a large chopping board and cut the chicken in half horizontally to form two thin pieces of chicken breast. Cover the chicken with plastic wrap and beat gently with a Meat hammer slim. Sprinkle with salt and pepper on both sides.
level2 – Slice the chicken in the flour, then the egg mixture, followed by the pampering.
Step 3 – After each piece of bread, fry in shallow olive oil until crisp and has an internal temperature of 165 degrees Celsius. Tip – While frying each slice, prepare the next slice and keep it on a pampered plate until ready to fry! Submit Milanese de Polo immediately for best results.
Although chicken breast is the traditional slice to use, Milanesas de pollo can be made using a variety of different slices. Here are some of our favorites:
Chicken thighs
To make a milanza de polo using chicken thighs versus chicken breast, simply beat the entire thigh into a thin patty, as opposed to cutting it in half as they did the brisket. Cook like chicken breast, but the final internal temperature should be between 165 ° F and 185 ° F.
chicken meat
Use the same process you do for a chicken breast, but do not cut it in half beforehand. Because chicken tenderloins are much smaller than whole breasts, cooking time will be shorter, depending on the soft size. Expect a cooking time of 2-3 minutes per side.
Air Fryer Milensi Chicken
To make a Millerie Air Fry chicken, preheat the air fryer to 380 degrees Fahrenheit. Bake for 10 minutes, before turning the chicken and baking for another 5-6 minutes, until the internal temperature reaches 165 degrees Celsius.
Milenzi sauce
Many Milanese recipes are served in some form of sauce, especially if you are serving with mashed potatoes. If you’re looking to mix it here are some variations of Milanese sauce:
Parmesan Chicken – On top of the chicken the crispy bread with marinara sauce (or tomato sauce mixed with Italian seasoning) and mozzarella cheese. Run the oven on high cooking and cook until the cheese has melted.
Lemon Garlic Butter Sauce – Melt 1/4 cup butter in a pan over low heat. Add one clove of garlic (grated) and 1/4 teaspoon of sea salt. Cook for one minute. Remove from the heat and add in 2 tablespoons of fresh lemon juice. Season, to taste, with black pepper.
Tips for a recipe by Milensa de Polo
Here are some tips to keep in mind when preparing this Milanese chicken recipe. Following these tips will produce a super crispy chicken (pollo en panisado).
- Purchase a “thin chicken breast” to avoid having to cut in half. Reduces the steps required to make Milanese de Polo.
- Dry the boneless chicken breast with absorbent paper. The drier the meat, the more sticky the coating mixture (or bread crumbs or panko) will stick.
- As mentioned above, choose Panko versus bread crumbs when making Milanese de Polo.
- At the end of the frying, transfer the chicken to a cooling rack on a baking sheet with a rim. This will help prevent the crust from getting wet before serving.
- Serve immediately! The more crunchy the chicken is, the more time the coating has to absorb air and soften.
- If preparing the recipe multipliers or triangles, set the oven to 165 degrees Celsius and put the cooked chicken in the oven while you finish frying the remaining chicken.
- If your kitchen is not equipped with a meat hammer, do not be afraid. Just grab a heavy rolling pin or heavy skillet to use a meat hammer instead.
- If you are in the business of spicy chicken, add 1 / 2-1 extra teaspoons of chili powder or cayenne pepper to the seasoning mixture for another kick.
Ideas for adding chicken to Milan
Our favorite way to enjoy Milanese de Polo is with Instant Pot Black Beans and Coriander Lime Rice (recipe coming soon). Here are some other options that will suit you well.
Air Fryer Mushrooms
Puree Sue Weed
Air Sucker Baby Potatoes
Garlic puree
Milanese de Polo
Crispy fried chicken breast coated with homemade seasoning to make a traditional Milanese de polo. This Milanese chicken recipe produces a particularly crispy and juicy chicken in just 30 minutes.
Dishes: 4 people
Calories: 328JNF
cost: $ 10
- 2 big Thick, boneless, skinless chicken breast (cut in half horizontally) (* Note 1)
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ Goblet Flour for any purpose
- 2 big Eggs, tropical
- 1 tablespoon milk
- ¾ Goblet Treat yourself to bread crumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Chili powder
- ½ teaspoon Ground cumin
- ½ teaspoon Dried Mexican oregano (* Note 2)
- 6 teaspoon Olive oil, divided
- Optional garnish: coriander and fresh lemon
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Place the chicken on a large cutting board and cut in half horizontally to form two thin chicken pieces. (You can skip this step if you use finely chopped chicken breast).
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Cover the chicken with plastic wrap and beat gently with a meat hammer until thin to a thickness of 1/6 inch – 1/4 inch. Sprinkle with salt and pepper on both sides. set aside.
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Prepare 3 separate bowls for bread: Beat together the eggs and milk and add to a shallow bowl. Add the flour to a second shallow bowl. Add the panko, garlic powder, onion powder, chili powder, ground cumin and dried oregano to a third shallow bowl and mix to combine.
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Heat 4 tablespoons olive oil in a large skillet (or cast iron skillet) over medium heat. The oil should be between 360 ° F -375 ° F.
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Cut one chicken breast in flour, then dip it in the egg mixture. Be sure to let the excess egg wash fall back into the bowl. Finally dip the chicken in the pampered mixture. If your pan is large enough to cook 2 pieces of chicken at once, bread 2 chicken breasts.
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Transfer the breaded chicken to preheated oil and sauté for 3-4 minutes on each side, or until the internal temperature reaches 165 degrees Celsius. Remove and transfer to a cooling rack on a cookie sheet.
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Repeat with the rest of the chicken breast, adding olive oil as needed.
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Garnish with coriander and serve with lemon slices. Enjoy immediately for best results.
Note 2 – Use regular oregano if you do not have Mexican oregano on hand.
Calories: 328JNF | Carbohydrates: 22P | protein: 31P | Fat: 12P | Saturated fat: 2P | Polyunsaturated fat: 2P | Unsaturated fat: 6P | trans fat: 1P | Cholesterol: 166Mg | sodium: 838Mg | potassium: 527Mg | fiber: 1P | Sugar: 1P | vitamin: 258IU | Vitamin C: 2Mg | calcium: 58Mg | iron: 3Mg
