Best 3 Milanesas De Pollo Argentinian Chicken Cutlets Recipes

Milanesas de pollo, or Argentinean chicken cutlets, is a classic dish that is enjoyed by people of all ages. Traditionally, milanesas are made using thin slices of beef or veal, but chicken is a popular and budget-friendly alternative. The chicken is coated in a mixture of breadcrumbs, Parmesan cheese, and spices, then fried until golden brown and crispy. Milanesas can be served with a variety of sides, such as mashed potatoes, rice, or salad. They can also be used in sandwiches or wraps. No matter how you choose to serve them, milanesas de pollo are sure to be a hit.

Let's cook with our recipes!

TORTA DE MILANESA DE POLLO

Torta de Milanesa de Pollo image

The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 2

Number Of Ingredients 18

Ingredients

½ pound skinless, boneless chicken breast
1 ½ tablespoons cornstarch
1 egg
⅓ cup bread crumbs
2 tablespoons chopped fresh cilantro
1 teaspoon ground chipotle pepper
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon coarsely ground black pepper
2 bolillo rolls, sliced in half lengthwise
3 tablespoons mayonnaise
1 tablespoon hot sauce (such as Valentina®)
2 tablespoons sunflower seed oil
½ avocado, sliced
3 slices tomato
2 lettuce leaves
1 tablespoon pickled carrots
1 tablespoon pickled jalapeno peppers

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.

Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g

MILANESAS DE POLLO (ARGENTINIAN CHICKEN CUTLETS)

Milanesas De Pollo (Argentinian Chicken Cutlets) image

Recipe courtesy of Chef Mirta and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

Provided by League of Kitchens

Categories Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs boneless skinless chicken breasts
2 large eggs
1 cup fresh flat leaf parsley, and tender stems finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon fresh ground black pepper
3 cups panko breadcrumbs
1 tablespoon canola oil, for frying

Steps:

Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Cut the bigger pieces in half; you want to end up with sandwich-size pieces.
Beat the eggs in a medium bowl. Stir in the parsley, garlic, salt, and pepper. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Mix with your hands to coat. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight.
Sprinkle some panko on a small rimmed baking sheet. Put a piece of chicken on top,and cover with more panko. Then, with your fist, pound the panko into the chicken to adhere. Pound slowly at first, and then a little harder, until the crumbs stick.
Pour 1/4 inch of oil (about 1 cup) into a 10-inch nonstick skillet and heat over medium to medium-high heat. It's ready when a sprinkle of panko sizzles. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Transfer to a tray lined with paper towels.

SESAME CHICKEN CUTLETS

Sesame Chicken Cutlets image

A delicious way to serve the same old chicken. When selecting cutlets look for ones that are approx. 1/4 inch thick. Or you can just slice boneless, skinless breasts into cutlets.

Provided by MTpockets

Categories Pork

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons sesame oil
1 1/2 teaspoons teriyaki sauce
1 1/4 lbs chicken cutlets
1/3 cup plain breadcrumbs
2 tablespoons sesame seeds
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon olive oil

Steps:

In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.
In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.
Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.
Refrigerate 30 minutes.
In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.
Cook for approximately 5-6 minutes on each side or until
golden and crisp and longer pink in center.
Serve immediately.

Nutrition Facts : Calories 264.9, Fat 9.5, SaturatedFat 1.6, Cholesterol 82.3, Sodium 243.6, Carbohydrate 8.1, Fiber 1, Sugar 0.9, Protein 34.9

Tips:

For the best results, use boneless, skinless chicken breasts or thighs that are about 1/2-inch thick. If your chicken is thicker, you can pound it out with a meat mallet until it is the desired thickness.
To make the breading, you can use a variety of different types of bread, such as white bread, wheat bread, or even cornbread. Just make sure that the bread is stale so that it will absorb the eggs and milk better.
When you are breading the chicken, be sure to press the bread crumbs firmly into the chicken so that they adhere well. This will help to prevent the breading from falling off during cooking.
Cook the chicken over medium heat so that it has time to cook through without burning. If you cook the chicken over too high heat, it will brown too quickly and the inside will be raw.
Serve the chicken immediately with your favorite sides, such as mashed potatoes, rice, 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, you can create a meal that the whole family will enjoy. So next time you are looking for a quick and easy dinner idea, give milanesas de pollo a try.