Hello friends, Amy here today making a dish my mom imagined, and I’m so happy to report that it’s a keeper. Chicken Milanesa is a crunchy breaded cutlet of breast meat. Beef Milanesa in a torta (sandwich) is a Mexican favorite! My mom makes excellent Pollo Milanesa with panko, Japanese bread crumbs, which she plates as a main course. She had the idea to season the crumbs with Mano Y Metate Pipian Rojo powder. Another day I’ll try it with other varieties of mole powder. The flavor of the Pipian really came through in the finished dish.
Start with a whole chicken breast in a heavy duty plastic bag.
Then pound gently until the meat is very thin.
I cut the breast in a few pieces. This time, I forgot to dredge in flour first, which makes a thicker coating. Then dip the meat in a beaten egg.
I seasoned panko bread crumbs with Pipian Rojo powder. Salt to taste, if you like.
The seasoned crumbs stick to the egg coated chicken, but I pressed extra on to the meat.
Use one hand for the wet egg and the other for the dry crumbs, keeping your hands a little less messy…
Place the meat in a medium hot skillet with small amount of neutral frying oil.
It only takes a few minutes per side for the crumbs to brown and the inside to cook.
Spicy, juicy and tender. It would be perfect served with rice, beans and a salad, but I just ate them as quickly as I made them. Thanks for the idea Mom!
Update: Then I made a torta with homemade mayo, home pickled jalapenos, lettuce from Tucson CSA, tomato and avocado on a bolillo. YUM!
One thought on “Pollo Milanesa”
This looks like a real winner. The mole elevates the taste of the coating.