Bistec De Pollo Empanizado Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. If breasts are thick, place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.2 cm). Even thickness ensures uniform cooking.

Season both sides of the flattened breasts with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Drizzle 1 tbsp olive oil and 1 tbsp lime or lemon juice over the breasts and rub to coat. Let rest 10–15 minutes while you prepare the breading station (or refrigerate up to 2 hours).

Set up dredging stations

Place the 1 cup all-purpose flour in a shallow dish and season with 1/4 tsp salt and a pinch of pepper. In a second shallow bowl, whisk together 2 large eggs and 3 tbsp whole milk until smooth. In a third shallow bowl, combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan (if using), 1 tsp dried oregano, 1/2 tsp onion powder, 1/2 tsp additional salt, and 1/4 tsp ground black pepper.

One at a time, dredge each seasoned chicken breast first in the flour, shaking off excess, then dip into the egg mixture, allowing excess to drip back into the bowl, and finally press into the breadcrumb mixture to coat thoroughly on both sides. For an extra-crispy coating, repeat the egg dip and breadcrumb step once more. Place breaded breasts on a wire rack or plate while heating the oil.

Heat the oil

Pour about 1 cup vegetable or canola oil into a large skillet to reach roughly 1/4-inch depth (enough for shallow frying). Heat over medium-high heat until oil reaches 350°F (175°C) or until a small piece of breadcrumb sizzles on contact. If you don’t have a thermometer, the oil should shimmer and make a steady sizzle.

Working in batches (do not overcrowd), place breaded chicken breasts into the hot oil. Fry 3–4 minutes per side, adjusting time as needed so coating is golden brown and the internal temperature reads 165°F (74°C). Use tongs to turn gently so crust remains intact. If pieces brown too quickly, reduce heat to medium.

When cooked, transfer breasts to a paper towel-lined plate or a clean wire rack to drain. If desired, add 1 tbsp butter to the skillet for the last 30 seconds and spoon the melted butter over the chicken for added flavor.

Let rest 3–5 minutes before serving. Squeeze fresh lemon or lime wedges over the chicken and sprinkle with chopped parsley if using.