Milanesa de pollo

Ingredienti

• 1 cup Canola Oil (or any high heat frying oil)
• 2 Chicken Breasts (butterflied and pounded thin)
• 2 Eggs (beaten)
• 2 teaspoon Garlic Salt and Pepper
• 1 sleeve Club Crackers (or Saltine Crackers)

Preparazione

1. 1

   Place one whole sleeve of crackers into a blender and pulse until all the crackers are blended. Pour into a large rimmed plate and set aside.

2. 2

   Butterfly each chicken breast by placing your hand on top of the chicken and your knife on the side. Start slicing and remove the top part to see that you are still even. Once flat, cut down the middle to create 2 pieces. You will have 4 pieces from 2 chicken breasts.

3. 3

   Place one chicken piece in a zip-top bag and use a meat mallet or rolling pin to pound it. Pound until even on all sides.

4. 4

   Place the pounded chicken in a large dish, add beaten eggs, garlic salt, and pepper. Use gloves, and mix with your hands to coat each piece of chicken.

5. 5

   Setup your breading station with the chicken, blended crackers and a large baking sheet.

6. 6

   Remove one piece of chicken and allow some of the egg to drip off before placing it in the cracker crumbs. Coat each side, allow any excess to fall off, and place it on the baking sheet. Continue coating the remaining chicken pieces.

7. 7

   Add oil to a cast iron skillet and heat to 350°F. One want just enough oil to cover the bottom of the pan. Carefully place 1 chicken piece at a time into the oil. Fry until each side is golden and the internal temperature reaches 165°F.

8. 8

   Place cooked chicken on a baking sheet rack or on top of paper towels to drain any excess oil. Continue frying the remaining chicken pieces.

9. 9

   You can also keep the cooked milanesa de pollo in a 200°F oven while you're frying. Serve warm with your preferred side dish.