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Milanese de Pollo on a white plate with rice.
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5 from 3 votes

Milanesa de Pollo

Crispy fried chicken breasts coated in homemade seasonings to make traditional Milanesa de Pollo. This chicken milanese recipe produces extra crunchy, juicy chicken in just 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: 30 Minute Meals, Chicken Breasts, Chicken Recipes, Panko
Servings: 4 people
Calories: 328kcal
Author: Darcey Olson
Cost: $10


  • 2 Large Thick, Boneless and Skinless, Chicken Breasts (Cut in Half Horizontally) (*Note 1)
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ cup All-Purpose Flour
  • 2 large Eggs, Beaten
  • 1 tbsp Milk
  • ¾ cup Panko or Breadcrumbs
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Chili Powder
  • ½ tsp Ground Cumin
  • ½ tsp Dried Mexican Oregano (*Note 2)
  • 6 tsp Olive Oil, Divided
  • Optional Garnish: Cilantro and Fresh Lemon


  • Place the chicken on a large cutting board and cut in half horizontally to create two thin pieces of chicken. (You can skip this step if you're using thin cut chicken breasts).
  • Cover the chicken with plastic wrap and gently pound with a meat mallet to thin to 1/6"- 1/4" thick. Sprinkle both sides with salt and pepper. Set aside.
  • Prepare 3 separate bowls for breading: Beat the eggs and milk together and add to a shallow bowl. Add the flour to a second shallow bowl. Add the Panko, garlic powder, onion powder, chili powder, ground cumin, and dried oregano to a third shallow bowl and mix to combine.
  • Heat 4 tablespoons of olive oil in a large skillet (or cast iron skillet) over medium heat. The oil should be between 360°F -375°F.
  • Dredge one chicken breast in flour, then dip it into the egg mixture. Make sure to let the excess egg wash fall back into the bowl. Finally, dip the chicken into the Panko mixture. If your skillet is large enough to cook 2 pieces of chicken at once, bread 2 chicken breasts.
  • Transfer the breaded chicken to the pre-heated oil and sauté for 3-4 minutes per side, or until the internal temperature reaches 165°F. Remove and transfer to a cooling rack on top of a cookie sheet.
  • Repeat with the remaining chicken breasts, adding extra olive oil as needed.
  • Garnish with cilantro and serve with lemon slices. Enjoy immediately for best results.


Note 1 - If using thin cut chicken breasts, you can skip cutting them in half.
Note 2 - Use regular oregano if you don't have Mexican oregano on hand.


Calories: 328kcal | Carbohydrates: 22g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 838mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg