Chicken Milanesa

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5 from 7 reviews


  • 1 pound boneless, skinless chicken breast
  • 1/2 teaspoon seasoned salt
  • 1 egg
  • 2 cups Panko breadcrumbs
  • 4 tablespoons olive oil
  • lemon wedges for serving


  1. Cut each breast crosswise into two thin cutlets. If necessary, gently tenderize with a meat mallet to get the thickness even across each cutlet. Sprinkle one side with seasoned salt.
  2. Beat egg in a small bowl and dip cutlets in.
  3. Press into breadcrumbs until well coated. Set aside on wax paper for 10-30 minutes.
  4. Heat half the oil in a large skillet over medium-high heat until shimmering. add milanesa and fry for about 2-3 minutes on one side. Add more oil if needed. Turn and fry another 2-3 minutes until brown and cooked through.
  5. Serve simply with lemon wedges

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