Chicken Milanesa (Argentinian Breaded Cutlet)
Crispy, golden chicken milanesa ready in under 30 minutes, served with a simple lemon wedge and fresh salad – a staple of Argentine home cooking.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Pat the chicken pieces dry, then season both sides with salt, pepper and paprika.
-
Step 2 of 5
Place the breadcrumbs and Parmesan in a shallow dish; in another bowl whisk the egg with milk.
-
Step 3 of 5
Dredge each chicken piece first in the egg mixture, letting excess drip off, then press into the breadcrumb mixture, coating well on both sides.
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Step 4 of 5
Heat the olive oil in a large skillet over medium‑high heat until shimmering; add the chicken and fry 3–4 minutes per side until golden and the interior reaches 75 °C (165 °F).
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Step 5 of 5
Transfer to a plate, rest for 2 minutes, then serve with lemon wedges and a handful of mixed salad leaves.
Notes from the kitchen
If panko breadcrumbs are unavailable, use extra‑fine regular breadcrumbs. Leftovers keep refrigerated for 2 days; reheat gently in a hot pan to retain crispness.
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