Chicken Milanesa

I love making meals that take me back to the time I spent living in Argentina. You can go to the local butcher and ask for meat to be cut for milanesa and they know exactly what you are looking for. It isn’t quite that easy in here. However, we lucked out and found thinly cut chicken breast in the meat case at the grocery store. It is more common to see thinly cut beef.

2 eggs lightly beaten
3/4 cup flour
3/4 cup seasoned bread crumbs
1 1/2 lbs thinly sliced chicken breast (you can also pound out chicken breast to ~1/4″)
Non-stick spray

1. Preheat oven to 375°. Place the flour, bread crumbs, and egg in three separate bowls. Coat each piece of chicken first with flour, dredge in the egg, and then coat with bread crumbs.

milenesa de pollo
2. Spray a baking sheet with non-stick spray and place the breaded chicken on the sheet. Sprinkle chicken with salt to taste. Bake for 15-18 minutes, flipping the chicken half way through.

cooked milanesa
3. Serve with a simple salad or other side. This is a great meal no matter what time of year. Leftovers are great cold, on a sandwich.

What kind of meals remind you of living or traveling abroad?


4 thoughts on “Chicken Milanesa”

  1. In Haiti, we were provided bologna and ketchup sandwiches everyday for lunch. Disgusting yet charming.

    Also, my grandmother makes your recipe for special occasions but makes it with fish. Also very tasty.

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