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.
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How to make a perfect milanesa de pollo?
There are TWO common mistakes when frying chicken milanese:
One, the meat ends up too dry and with little to no flavor.
Two, the crust fell off the chicken.
So, for the first problem: 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 breadcrumb. In this mix, I add dry oregano and black pepper. This way the flavor remains on the surface of the fried chicken.
The second problem is the most frustrating. All that yummy crust ends up falling into the oil and your chicken is all sad and naked. Been there and until just recently I just find out the big secret:
The order of the coating ingredients DO matter.
You need to cover the chicken with flour first, so this will stick to the surface. If you add the beaten egg first, it will act as a barrier that will prevent the dry ingredients (flour + breadcrumbs) to stick to the chicken. Finally, coat with breadcrumbs.
So, remember: flour+eggs+breadcrumbs. In that order. It will give you the most amazing crust EVER!
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)
Cover the chicken Milanese with flour. Make sure they are well coated.
Beat the eggs and add half of the black pepper. Dip the chicken in the eggs.
In a plate mix 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.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.