Crispy chicken Milanesa (Milanesa de pollo) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • chicken breasts
  • queso fresco
  • Show all ingredients...

  • EYB Comments

    Can substitute ground chiles for ground pequin chiles; and cotija cheese, ricotta salata cheese, or feta cheese for queso fresco.

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Accompaniments: Pickled chayote salad; Chipotle mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground chiles for ground pequin chiles; and cotija cheese, ricotta salata cheese, or feta cheese for queso fresco.

  • jenburkholder on December 07, 2022

    Used cotija and GF breadcrumbs and more salt (1/4 tsp for 6 chicken cutlets??). Agree with westminstr that 1.25# chicken doesn't need the whole amount of egg and crumbs. Fried up nicely. Rich and would definitely serve 4 for this amount. Served with the chipotle smashed potatoes as suggested which worked well. It was good and I would repeat if in the mood for something like this. Leftovers may get repurposed and drenched in buffalo sauce on a salad!

  • westminstr on September 03, 2019

    Half recipe of egg and crumbs for 1.25 pounds thin-sliced cutlets. Couldn't get the queso fresco crumbled finely enough, and a lot of it fell off, especially without the flour to bind with the egg and help the crumbs stick. Next time used grated cotija or parm. Had trouble getting my crumbs to stick without the flour, but frying instructions were excellent and final results were very good - crispy light coating and the chicken perfectly cooked. Maybe try mashing this version up with one from polpo (basically, wash the cutlets in lemon juice before the egg dip, and add both parmesan & chile to the crumbs).

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