Dressed-up Chicken Milanesa

Method8 steps

1. 1

   Step 1: Put each raw chicken breast (6) between two sheets of parchment or food-safe plastic wrap and pound it thin with a meat mallet or the base of a skillet. Keep all six thin breasts on a raw-chicken tray.

   Uses 6 raw boneless skinless chicken breasts, pounded thin

2. 2

   Step 2: On a wide shallow plate, beat both eggs (2) with the 2 tbsp milk until mixed. Keep this egg wash separate from the dry coating.

   Uses 2 whole eggs · 2 tbsp milk

3. 3

   Step 3: On another wide plate, combine all the breadcrumbs (1 cup), finely crumbled queso fresco (½ cup), ground piquín chile and salt into an even dry coating.

   Uses 1 cup breadcrumbs · ½ cup finely crumbled queso fresco · 1 tbsp dried ground chile piquín · ¼ tsp kosher or sea salt

4. 4

   Step 4: Dip both sides of each thin raw breast in the prepared egg wash, then coat gently with the prepared breadcrumb mixture until the entire piece is covered. Set all six coated cutlets on a separate raw-chicken platter. Discard unused wash and crumbs that have touched raw chicken; set out a clean paper-towel-lined plate for the cooked cutlets.

   Uses All six thin raw chicken breasts · Enough prepared egg wash to coat both sides of every breast · Enough prepared crumb mixture to coat both sides of every breast

5. 5

   Step 5: Heat enough vegetable oil in a large 12-inch skillet over medium heat for a ¼-inch depth. About 3–4 minutes is a guide; the oil must be hot but not smoking. Add the first batch of coated cutlets in a single uncrowded layer. If their edges do not bubble in the oil, raise the heat toward medium-high.

   Uses Oil for a ¼-inch depth in the 12-inch skillet · The first uncrowded batch of coated cutlets, separate from discarded wash and crumbs

6. 6

   Step 6: Fry the first side of the current batch for about 3 minutes, until golden brown, adjusting the heat to maintain gentle bubbling without burning the coating.

   Brown the first milanesa face · 3 minUses All the first pan batch and its hot oil

7. 7

   Step 7: Gently flip the cutlets and fry their second side for about another 3 minutes, until the coating is crisp and golden and each breast reaches at least 74°C / 165°F in its centre. Continue as needed to cook the chicken through, then lift it onto the clean paper-towel-lined plate, leaving the oil in the skillet.

   Finish the second milanesa face · 3 minUses All the current chicken batch and its frying oil

8. 8

   Step 8: Repeat with the remaining coated cutlets in uncrowded batches, frying about 3 minutes per side and continuing until every breast reaches 74°C / 165°F. Drain each finished batch on the clean plate and keep unused oil separate. Serve the crisp milanesas promptly, one breast per portion, six portions in total.

   Uses The fully cooked first batch on its clean draining plate, separate from the pan oil · The retained frying oil, separate from the cooked cutlets · Any remaining coated raw cutlets, separate from discarded wash and crumbs