Chicken milanesa, or pollo empanado, is a classic Spanish lunch staple, especially if you eat out at a traditional Spanish lunch restaurant. Fortunately, it’s also easy to make at home! You’ll want to make this again and again.
If you love tasty chicken recipes, don’t miss these ones for Spanish chicken and mushrooms and chicken with tomato sauce.
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Introduction
In Spain, there’s nothing better than coming home for lunch from school and finding that your parents cooked up chicken milanesa (milanesa de pollo) for you—a dream come true!
Chicken milanesa is a simple dish, but one of the most delicious lunchtime staples in Spain. As the name suggests, the milanesa comes from Milan. It’s most likely based on a classic Italian recipe known as cotoletta alla milanese (breaded veal fillets), though the Milanese tend to fry the meat in butter rather than oil.
Recipes for milanesa de pollo (sometimes called pollo empanado) are popular throughout the Spanish-speaking world. The side dishes that come with it change, but the chicken is always the same–and always delicious!
Ingredients
Wondering what you need to make this simple fried chicken dish? Here’s the key ingredients you need for chicken milanesa!
- Chicken Breasts: Use boneless, skinless chicken breasts. Cut the chicken when it’s cold, then let it warm up to room temperature before cooking.
- Breading: Seasoned breadcrumbs and egg form the crispy breading on the chicken.
- Lemon Wedges: Serving the freshly fried chicken with a squeeze of lemon juice enhances its flavor and makes it even better!
See recipe card for full information on ingredients and quantities.
How to Make Chicken Milanesa
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Slice the chicken crosswise into thin fillets. Bash with a meat mallet until the chicken is about ¼ inch thick. (image 1)
- Beat the egg in one bowl, and mix the breadcrumbs with the garlic, pepper, and salt in another bowl. (image 2)
- Bread the chicken in the egg, then in the breadcrumb mixture. (image 3)
- Fry the breaded chicken in hot oil on both sides until browned. (image 4)
- Drain the fried chicken fillets on paper towel. (image 5)
- Serve the chicken milanesa with salad and rice, or french fries if you’re feeling fancy! (image 6)
Recipe FAQs
Chicken milanese is made from thinly pounded chicken breaded in egg and spiced breadcrumbs, then fried in oil until crispy and browned.
Chicken parmesan is very similar to chicken Milanese, but it’s served covered with tomato sauce and cheese. By contrast, chicken Milanese is never served with sauce.
A plain chicken cutlet is breaded with plain breadcrumbs, whereas chicken Milanese is breaded with breadcrumbs mixed with garlic powder, black pepper, and salt.
This chicken is called Milanesa (or Milanese) because it originated in Milan, Italy. Its popularity has spread through Italian immigrants, and it has become a beloved meal in many Spanish-speaking countries.
Serve
Usually served alongside a fresh garden salad, rice, boiled potatoes, or homemade french fries, chicken milanesa is one hearty dish! I usually serve chicken milanesa with salad (like ensalada mixta or this winter salad with orange) and rice, but if I’m feeling ambitious, I’ll make some french fries! Enjoy your chicken with a slice of lemon olive oil cake for dessert!
Expert Tips
- Want the chicken to be juicy? Let it warm up for 20-30 minutes before cooking.
- Fry one or two chicken breasts at a time, depending upon the size of your pan. Don’t overcrowd!
Chicken Milanesa (Milanesa de Pollo)
This authentic chicken milanesa is the perfect recipe for a classic Spanish lunch. You’ll love these crispy, golden fried chicken fillets anytime!
Print (images optional) Pin RateServings: 4 servings
Calories: 224.04kcal
Instructions
Slice each of the breasts crosswise into two thin fillets. Place in a zip-top bag and pound with a meat tenderizer or rolling pin until it’s about ¼-inch thick.
Beat the egg in one medium bowl, and combine the breadcrumbs, garlic powder, pepper, and salt in another bowl.
Dip each chicken fillet in the egg, then in the breadcrumb mix, and then place on a plate ready to fry.
Place a large skillet over medium heat and add the vegetable oil. When the oil is shimmering, fry the chicken fillets until golden, about 5 minutes on each side. Avoid crowding the pan.
Drain the fried chicken on a paper-towel lined plate.
Serve hot, with lemon wedges on the side, and enjoy!
Notes
- Want the chicken to be juicy? Let it warm up for 20-30 minutes before cooking.
- Fry one or two chicken breasts at a time, depending upon the size of your pan. Don’t overcrowd!
Nutrition
Serving: 1chicken fillet | Calories: 224.04kcal | Carbohydrates: 20.79g | Protein: 16.96g | Fat: 7.74g | Saturated Fat: 2.18g | Polyunsaturated Fat: 1.88g | Monounsaturated Fat: 2.84g | Trans Fat: 0.07g | Cholesterol: 77.08mg | Sodium: 259mg | Potassium: 212.62mg | Fiber: 1.56g | Sugar: 1.95g | Vitamin A: 109.64IU | Vitamin C: 4.77mg | Calcium: 65.53mg | Iron: 2.02mg
Photography by Giulia Verdinelli
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