Chicken Milanesa

“Milanesa de pollo,” a beloved dish among Mexican families, primarily features chicken but can also include pork or thin beef steaks. The meat is breaded and fried to achieve a golden and crispy exterior, often served simply with a side of green salad or chips. With origins that trace back to German schnitzel and Italian milanese chicken, it is evident that this delightful dish has been embraced by Latin American countries, each with its own unique way of preparation and presentation. In Mexico, for instance, you can frequently find tortas filled with chicken milanesa—a sandwich made with a local bread known as “bolillo.” In our version of chicken milanesa, we take a twist by using crushed Gran Luchito Lightly Salted Tortilla Chips as the breading for the chicken breasts. This addition creates an irresistibly crunchy coating for your milanesa. We sincerely hope that you will enjoy this variation as much as we do. What you need to make Chicken Milanesa: Chicken: Breast chicken is the best to make milanesa, with a sharp knife butterfly your chicken breasts, into thinner chicken filets. This is recommended as they will cook evenly and faster, achieving perfectly golden brown outside without drying the inside of your chicken. Flour: A light coat of flour is used to help the beaten eggs cover the chicken evenly. Eggs: Whisked eggs can be seasoned with your favorite spice mix, we use Gran Luchito Guajillo Fajita & Taco Mix. The beaten eggs help to adhere a nice layer of breading on your chicken. Breadcrumbs: They can be homemade or store bought, for this recipe we used Gran Luchito Lightly Salted Tortilla Chips blended into crumbs to make an extra crispy and delicious chicken milanesa. Vegetable oil: Canola or rapeseed preferably, achieves a beautiful golden brown breading when fried.

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