Best 2 Milanesas De Pollo Argentinian Chicken Cutlets Recipes

Milanesas de Pollo, a beloved dish in Argentina, are thin, crispy-fried chicken cutlets that are a staple of the country's culinary heritage. Made with tender chicken breasts or thighs, coated in a flavorful breadcrumb mixture, and fried until golden brown, these cutlets are a delightful combination of textures and flavors. Served with a variety of accompaniments, such as mashed potatoes, rice, or fresh salads, Milanesas de Pollo are a versatile dish that can be enjoyed for lunch, dinner, or as a snack. Beyond the classic Milanesas de Pollo, this article also explores variations like the Milanesa Napolitana, topped with tomato sauce, cheese, and ham, and the Milanesa a la Suiza, featuring melted cheese, ham, and a creamy white sauce. Additionally, a gluten-free version of the dish is provided, catering to individuals with dietary restrictions. With step-by-step instructions and helpful tips, this article equips you to prepare these delectable chicken cutlets like a true Argentine chef.

Here are our top 2 tried and tested recipes!

CHICKEN MILANESE

Chicken Milanese image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt, divided
1/4 cup brown rice flour
2 large eggs, beaten
3/4 cup gluten-free panko breadcrumbs
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, optional
1 lemon, cut into wedges
Arugula salad, for serving, optional

Steps:

Preheat a large skillet over medium heat.
Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

CHICKEN MILANESE

Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

Tips:

Use boneless, skinless chicken breasts or thighs for the milanesas. This will make them easier to cook and more tender.
Pound the chicken breasts or thighs until they are thin and even in thickness. This will help them cook evenly.
Season the chicken breasts or thighs with salt, pepper, and garlic powder. You can also add other spices or herbs to taste.
Dredge the chicken breasts or thighs in flour, then eggs, and then breadcrumbs. Make sure to coat them evenly.
Fry the chicken breasts or thighs in hot oil until they are golden brown and cooked through. This will take about 3-4 minutes per side.
Serve the milanesas with your favorite sides, such as rice, beans, salad, or vegetables.

Conclusion:

Milanesas de pollo are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious meal that your whole family will enjoy.