Milanesa Recipe

Prepare chicken

Trim any fat from the chicken breasts. If breasts are thick, butterfly or place between plastic wrap and pound gently with a meat mallet to an even thickness of about 1/4–1/3 inch (6–8 mm). Pat dry with paper towels and season both sides with 1 tsp of salt and 1/2 tsp of black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk and remaining 1/2 tsp salt. In a third shallow dish combine breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, garlic powder, smoked paprika, dried oregano and remaining black pepper. Mix until evenly distributed.

Bread the chicken

Dredge each chicken breast first in flour, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press into the breadcrumb mixture so the coating adheres evenly. Place breaded cutlets on a tray and let rest for 10 minutes to help the crust set.

Fry the milanesa

In a large skillet over medium-high heat, add enough vegetable oil to reach about 1/4 inch depth. Heat until shimmering and a breadcrumb dropped in sizzles (about 350°F / 175°C if using a thermometer). Fry breaded cutlets in batches (do not crowd) 2.5–3.5 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so the crust browns without burning.

Finish and rest

Transfer cooked milanesas to a wire rack set over a baking sheet or to paper towels for 1–2 minutes to drain. If desired, add 1/2 tablespoon butter to the skillet and spoon the foaming butter and oil over the cutlets for extra flavor. Sprinkle each cutlet with a little extra grated Parmigiano-Reggiano immediately. Keep warm in a low oven (about 200°F / 95°C) while finishing remaining cutlets.

Whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper in a small bowl or jar until emulsified. Taste and adjust seasoning.

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber and red onion. Toss with just enough dressing to coat (about 2–3 tablespoons for the portions listed). Divide among plates or serve family-style.

Place one milanesa on each plate alongside a portion of the house salad. Garnish the milanesa with an additional sprinkle of grated Parmigiano-Reggiano and serve with a lemon wedge to squeeze over the chicken just before eating.

Serve immediately while the milanesa is hot and crisp.