There’s something truly satisfying about the crunch of a perfectly breaded chicken cutlet, and when it comes to Chicken Milanesa, simplicity is key. This dish may be rooted in tradition, but it’s incredibly easy to make, requiring just a few ingredients to create a meal that’s both comforting and delicious.
What is Chicken Milanesa?
Chicken Milanesa is a dish that holds a special place in many Mexican kitchens.
Its roots trace back to Italy, but it has been lovingly adopted and adapted in Mexico, where it’s now a staple in many households. Traditionally, Mexican Milanesa uses simple breadcrumbs for the coating, but in our version, we add a modern twist by incorporating panko. The result is a delightful blend of tradition and innovation, where the classic flavors meet an irresistible crunch.
This post is a recipe for Chicken Milanesa using panko breadcrumbs. Easy breaded chicken recipe using a few key ingredients like egg, flour, and oil for frying.
Breaded Chicken Milanesa: A Fusion of Old and New
This version of Chicken Milanesa honours the traditional Mexican approach but with a panko upgrade that elevates the dish to new heights. Panko, a Japanese breadcrumb, is lighter and airier than regular breadcrumbs, creating a crispier texture that perfectly complements the tender chicken.
A Dish with Deep Roots and Modern Flair
In Mexico, Milanesa is more than just a meal—it’s a beloved comfort food. You’ll find it served in everything from home kitchens to street vendors, often paired with refried beans, rice, or a simple salad. Some even enjoy it tucked inside a torta, a Mexican sandwich, for a hearty lunch.
The idea of using panko in Milanesa might seem unconventional, but it’s a fusion that works remarkably well. The lightness of panko contrasts beautifully with the heartiness of the chicken, creating a dish that feels both familiar and refreshingly new.
Fun Facts About Milanesa in Mexico:
Popularity: Milanesa is incredibly popular in Mexico and can be made with chicken, beef, or even pork. It's a go-to dish for busy weeknights because of how quick and easy it is to prepare.
Regional Variations: In some regions, Milanesa is served with avocado slices, salsa, or pickled jalapeños, adding a unique regional twist to the dish.
Cultural Fusion: Milanesa arrived in Mexico from European immigrants, particularly Italians, and over time, it has been adapted to local tastes. This dish is a perfect example of how Mexican cuisine embraces and transforms foreign influences.
Ingredients
Whole chicken, deboned
You can pick any part of chicken like legs and thighs, or breasts. I like to carve my own chicken, so I choose a whole chicken. If you prefer to have even size pieces, pick one part of the chicken and stick with it. Whole chicken will give you variety of sizes.
Flour
Regular flour is for dusting the chicken strips before dredding.
Eggs
After dusting the chicken strips with flour, we dip them in egg to ensure everything adheres perfectly, locking in moisture for a juicy and flavorful Milanesa.
Regular breadcrumbs
Regular breadcrumbs provide an even coating that helps seal in moisture, resulting in tender, juicy meat
Panko breadcrumbs
Panko breadcrumbs, on the other hand, are coarser and lighter, which creates a crispier, airier texture.
Montreal Steak Spice
I buy my spice at Costco and it is called Montreal Steak Spice. It is convenient to always have a spice blend of spices and salt.
Canola oil
For deep frying, we are using canola oil. Any other vegetable oil is also fine.
Why You Should Try This Chicken Milanesa
Kids are the pickiest eaters and if you get their approval, you know you got the winning recipe! My daughter absolutely loves this recipe and always asks me to make it.
This recipe has the perfect balance of flavour and texture. With each bite, you’re met with the satisfying crunch of the panko coating, which gives way to the tender, juicy chicken inside. The panko’s airy crispness elevates the dish, creating a lighter, more delicate crust than traditional breadcrumbs. The combination of savoury seasoning and the golden-brown exterior brings out the richness of the chicken without overpowering it.
This dish shines at its best when paired with simple sides like a fresh salad or buttery mashed potatoes, letting the Milanesa’s irresistible flavour and texture take center stage. Whether enjoyed as a main dish or sliced into a sandwich, it’s comfort food at its finest—crispy, juicy, and utterly satisfying.
This post is a recipe for Chicken Milanesa using panko breadcrumbs. Easy breaded chicken recipe using a few key ingredients like egg, flour, and oil for frying.
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Chicken Milanesa
Equipment
- dutch oven
- Rolling Pin
Ingredients
- 1 2kg whole chicken or 2kg of chicken legs, chicken breasts, etc.
- 2 tbsp Montreal Steak Spice
- ½ cup all-purpose flour
- 2 eggs beaten
- 2-3 cups panko crumbs
- 1½ cups regular breadcrumbs
- 3 cups canola oil
- parsley chopped
Instructions
Prepare the chicken
- Whole chicken: Give the chicken a good wash and pat dry with a paper towel. Remove the skin with a sharp knife and discard.Separate the thighs, drumsticks, and breasts. Using a sharp knife, thinly slice each chicken breast into four pieces. Next, remove the bones from the thighs and drumsticks, and cut each of these into two pieces. Set all the sliced and cut pieces aside for later use.
- Breasts: Using a sharp knife, thinly slice each chicken breast into four pieces. Set all the sliced and cut pieces aside for later use.Thighs and drumsticks: remove the bones from the thighs and drumsticks, and cut each of these into two pieces. Set all the sliced and cut pieces aside for later use.
Frying the milanesa
- Combine the panko and regular breadcrumbs together. Mix well and set aside.
- Using a dutch oven, add the oil and heat it up to 375℉.
- Meanwhile, take a clean plastic bag and cut it open along the sides. Place a piece of chicken inside and cover it with the plastic. Using a rolling pin, gently pound the chicken until it’s flat, which helps tenderize the meat. Be careful not to overdo it, as excessive pounding can make the chicken mushy and cause it to fall apart.
- Take the chicken piece and lightly dust it with flour. Next, dip it into the beaten egg, making sure it’s fully coated, then let any excess egg drip off. Place the chicken into the panko breadcrumb mixture, pressing gently on both sides to ensure an even coating. Shake off any excess breadcrumbs.
- Fry the chicken for 2-3 minutes on each side, or until it turns golden brown. Once done, transfer the chicken to a plate lined with paper towels to drain any excess oil. Serve with a sprinkle of chopped parsley.
