Milanesa De Pollo Special Recipe
Tender breaded chicken breast milanesa, fresh avocado, house salad, and side of plain corn on the cob.
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Ingredients
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Milanesa de Pollo
House Salad
Avocado
Corn on the Cob
Method
Prepare the Chicken
- 1
Prepare the Chicken Breasts
Pound the chicken breasts to an even thickness of about 1/2 inch. This ensures they cook evenly and remain tender.
- 2
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
Cook the Chicken
- 4
Heat Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 5
Cook Chicken
Add the breaded chicken breasts to the skillet, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Salad
- 6
Chop Vegetables
In a large bowl, combine mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- 7
Dress the Salad
Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss to combine.
Prepare the Avocado
- 8
Slice the Avocado
Cut the avocado in half, remove the pit, and slice into wedges. Set aside for serving.
Cook Corn on the Cob
- 9
Boil Corn
In a large pot, bring salted water to a boil. Add the corn on the cob and cook for about 8-10 minutes until tender.
- 10
Serve the Dish
- 11
Plate the Milanesa
On a plate, place the fried chicken breast, garnish with avocado slices, and serve with a side of house salad and corn on the cob.
