How to Make Chicken Milanesa | Hilah Cooking

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed cornflakes

Ground oats provide a healthier option while maintaining crunch.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Butterfly the boneless skinless chicken breasts to create two thin cutlets.

Use a meat mallet to pound the thicker end of the chicken to achieve uniform thickness.

Sprinkle Tony Chachere's seasoning on the chicken cutlets.

Set up an assembly line with a beaten egg and panko breadcrumbs.

Dip each chicken cutlet into the egg, then press into the panko breadcrumbs to coat.

Set the coated chicken cutlets aside to rest for at least 10 minutes at room temperature, or up to an hour in the fridge.

Heat about 1/4 cup of olive oil in a heavy skillet over medium heat until shimmering.

Cook the chicken cutlets for about 2 minutes on each side until evenly golden brown and firm.

If needed, add more oil for subsequent batches and let the cooked cutlets cool on a rack.

Equipment Needed

Spice Level:

Dietary

Allergens