Call it Mexican Milanesa de Pollo or Italian Chicken Milanese, here is an easy breaded and skillet-fried chicken cutlets recipe that pairs perfectly with your favorite sides!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main, Main Course
Cuisine: Central American, Italian, Mexican, Tex-Mex
Place 2 to 3 chicken cutlets in a large freezer zip bag. Use a meat mallet to pound the chicken cutlets out and to a thin ¼-inch layer. Remove them from the bag and repeat with the remaining cutlets.
Set out a baking dish and a medium bowl for the coatings. Pour the breadcrumbs into the bowl and set aside. In the baking dish, combine the eggs, milk, flour, salt, oregano, onion powder, and garlic powder. Whisk well until smooth.
Place all the pounded chicken cutlets into the batter. Mix by hand until all pieces are well coated.
Place a large cast-iron skillet over medium heat. Add 1 tablespoon of olive oil in 1 tablespoon of butter to the skillet.
One at a time, take a chicken cutlet coated in batter, and dredge it in the breadcrumbs. Place in the hot skillet. Repeat, working in batches of 2 to 3 pieces at a time. Fry the chicken cutlets for 2 to 3 minutes per side, until golden brown. Move to a holding pan.
Depending on the heat, you may need to wipe the skillet out with a paper towel in between batches. Add more olive oil and butter. Repeat in two more batches until all the chicken cutlets are fried.
Video
Pan Fried Chicken Cutlets - Call it Mexican Milanesa de Pollo or Italian Chicken Milanese, here is an easy breaded and skillet-fried chicken recipe that pairs perfectly with all your favorite sides!
Notes
Keep in a warming drawer (or low heat oven) to keep the chicken cutlets hot and crisp. Serve with any variety of Italian or Mexican dishes.Store leftovers in an airtight container and keep in the fridge for up to 3 days.The best way to reheat fried food is in an air fryer or bake briefly in the oven. You can re-fry them on the stovetop. However, this will make the breading a bit heavier.