Milanesa de Pollo Recipe (Chicken Milanese)
This recipe of the easiest ways to cook a chicken breast without being dull. A regular Venezuelan lunch usually includes some type of animal protein. When it comes to chicken breast, usually we have two main ways of cooking it: Pollo a la plancha and Milanesa de pollo.
How to make a perfect milanesa de pollo?
One of the classic mistakes when frying chicken is that the meat ends up too dry.
The key for a tender and moist fried chicken is the marinade. The chicken breast must be soaked in milk and garlic to give extra moisture and flavor. A pinch of salt will be necessary too.
The rest of the season goes into the flour and breadcrumb mix. In this mix, I add dry oregano and black pepper. This way this flavor remains in the surface of the fried chicken.
I hope you enjoy this South American recipe and I see you in the next one!
- 2 chicken breast butterflied
- ½ cup milk
- 2 garlic cloves minced
- 1 egg
- ½ cup flour
- ½ cup breadcrumbs
- 1 tbsp dry oregano
- 1 tsp black pepper
- ½ tsp salt
- Oil to fry
Soak the chicken breasts into the milk and add the garlic cloves minced and the salt. Let it marinate for at least 15 minutes (you can let it overnight but is not necessary)
Beat the eggs and add half of the black pepper. Dip the chicken in the egg mixture.
In a plate mix the flour, the breadcrumbs, the dry oregano and the rest of the black pepper. Cover the chicken breasts with this mixture and fry them until they are crispy and golden.