Milanesa de Pollo Recipe

Ingredients

• 240 ml (1 cup)canola oil, or another high-heat frying oil
• 2chicken breasts, butterflied and pounded thin
• 2eggs, beaten
• 10 ml (2 teaspoons)garlic salt and pepper
• 1 sleeveClub crackers or saltine crackers

Instructions

1. 1

   Blend the crackers

   Put the whole sleeve of crackers in a blender and pulse until finely crushed. Tip the crumbs onto a large rimmed plate and set aside.

2. 2

   Butterfly the chicken

   Place a hand on top of each chicken breast and slice horizontally from the side, checking that you are cutting evenly. Once the breast is flat, cut it down the middle to make four pieces from the two breasts.

3. 3

   Pound the pieces

   Put one piece of chicken in a zip-top bag and pound it with a meat mallet or rolling pin until it is even in thickness. Repeat with the remaining pieces.

4. 4

   Season the chicken

   Put the pounded chicken in a large dish with the beaten eggs, garlic salt and pepper. Wearing gloves, mix by hand so every piece is coated.

5. 5

   Set up the coating

   Arrange the chicken, cracker crumbs and a large baking sheet as a breading station.

6. 6

   Coat each piece

   Lift out one piece of chicken and let some egg drip off. Press it into the cracker crumbs to coat both sides, shake off the excess, then place it on the baking sheet. Repeat with the other pieces.

7. 7

   Fry the chicken

   Add enough oil to a cast-iron skillet to cover its base and heat it to 175°C (350°F). Carefully add one piece of chicken at a time and fry until both sides are golden and the centre reaches 74°C (165°F).

8. 8

   Drain the cutlets

   Transfer cooked chicken to a rack set over a baking sheet or to paper towels to drain excess oil. Continue frying the remaining pieces.

9. 9

   Keep warm and serve

   If desired, hold the cooked milanesa in a 95°C (200°F) oven while frying the rest. Serve warm with your preferred side dish.

What is milanesa de pollo?

Milanesa is a thin, breaded cutlet, a style of cooking with roots in European schnitzel traditions that is popular across Latin America, including Mexico. This version uses chicken and cracker crumbs rather than a standard breadcrumb coating.

Crackers bring a savoury, salty crunch, while pounding the chicken thin helps it cook quickly and evenly. The method makes four individual cutlets from two breasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 657 calories, 27g protein, 0g carbs, 61g fat.

The chicken supplies most of the protein, while the crackers contribute the carbohydrates; the frying oil and eggs account for much of the fat. Pair a cutlet with vegetables or salad to add freshness and balance the plate.

Why use crackers?

Cracker crumbs: blending a whole sleeve gives you a fine coating that clings to the egg-dipped chicken. Club crackers make a rich, savoury crust, while saltines offer a simpler alternative.

Seasoning: garlic salt and pepper go into the egg mixture, so the flavour is distributed over each piece. Since crackers and garlic salt can both be salty, taste the finished meal before adding extra salt at the table.

Get the chicken evenly thin

Butterflying: slice each breast horizontally, keeping the knife level and checking your progress as you go. Cutting the flattened breast in half gives four pieces that are easier to coat and fry.

Pounding: use a mallet or rolling pin inside a zip-top bag, working until each piece is even in thickness. This helps avoid thin edges becoming overcooked before the centre is done.

Build an even crust

Egg coating: mix the chicken with the beaten eggs and seasoning, turning the pieces so they are coated on all sides. Let excess egg drip away before adding the crumbs to help prevent a heavy coating.

Cracker coating: cover each piece on both sides and shake off loose crumbs. Set the coated chicken on the baking sheet while you finish the rest.

Fry to golden and cooked through

Oil: heat it to 175°C (350°F) in a cast-iron skillet, using only enough to cover the base as directed. Fry one piece at a time so the cutlets have room in the pan.

Doneness: look for a golden crust and check that the centre reaches 74°C (165°F). The thermometer reading is a more reliable cue than colour alone.

Serve it while crisp

Drainage: place each cooked cutlet on a rack or paper towels so excess oil can run off. If the batches take time, the recipe suggests holding cooked pieces in a 95°C (200°F) oven.

Sides: pair the cutlets with a fresh salad, vegetables or a simple rice or potato side. A bright, tangy accompaniment works well alongside the savoury fried coating.

Recipe notes & tips

• Blend the crackers until the crumbs are fine and fairly even.
• Pound each chicken piece to an even thickness for more consistent frying.
• Let excess egg drip off before coating the chicken in crumbs.
• Fry one piece at a time as directed, rather than crowding the skillet.
• Check the centre of the chicken with a thermometer and aim for 74°C (165°F).
• Drain the cooked cutlets on a rack or paper towels before serving.

Variations

• Use saltines: swap them for the Club crackers for a simpler savoury coating.
• Add herbs: mix dried herbs into the cracker crumbs for an aromatic crust.
• Add spice: stir a pinch of chilli powder into the cracker crumbs for gentle heat.
• Serve with lime: offer lime wedges alongside the cutlets for a fresh, tangy contrast.
• Make a sandwich: tuck a cutlet into a roll with salad for a substantial lunch.

Common mistakes to avoid

• Uneven chicken: pound each piece until its thickness is consistent so it cooks evenly.
• Loose coating: let excess egg drip off, then press the crumbs over both sides.
• Crumbs left on the cutlet: shake off excess before placing it on the baking sheet.
• Oil too cool: heat the oil to 175°C (350°F) before adding the chicken.
• Overcrowded skillet: fry one piece at a time as directed to leave room for the cutlets.
• Judging by colour alone: check that the centre reaches 74°C (165°F).

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout; this helps the coating regain some crispness. Avoid leaving cooked chicken at room temperature for extended periods.

Frequently asked questions