Home / Chicken / Milanesa de Pollo/Chicken Milanese
29 October, 2018

Milanesa de Pollo/Chicken Milanese

Posted in : Chicken, Main Dishes on by : Marisol Chancellor

Does it happen to you that a smell can transport you to a different time and place? (not literately obvi) It happens to me a lot. Maybe because most of my precious memories revolve around food. Milanesa has that power. I used to go to Junior high only two blocks away from my mom’s house, we used to get out of school just about lunch time. I remember walking my way home with my friends, we’d get sad home was so close, we just wanted to keep walking and talking! like we didn’t talk enough during school time. So, like I said, we got out of school at lunch time. My mom’s house is at the top of a hill, I remember being tired and hungry but then as I got closer to the house I could smell my mom’s cooking … milanesa! Oh, I could recognized that smell from miles away.  Nothing made me happier than coming home and see my mom in the kitchen making milanesa, my day was made. Saying good by to my friends was worth it (for that day anyway).

Every time I am in the kitchen making milanesa I remember those days. Lucky for me, I help my mom make milanesa so many  times I can almost  make it in my sleep. I make it for my family all the time. Everybody loves milanesa. You can make chicken or beef milanesa, the process is exactly the same. You just need a thin cut of meat. Most grocery stores already have this cut of meat ready for you. You can’t get it wrong. 

In a big bowl I have about a pound and a half of chicken cutlets, one cup of milk and 1 tablespoon of white vinegar. Chicken cutlet is just chicken breast that has been slice thin, you can make two or three cutlets out of one chicken breast or you can get them at your grocery store. Cover your chicken with cling wrap and refrigerate for up to an hour.
In a big zip top bag, I have two packets of saltines. For generations the women in my family have used this “fancy” cooking technique to get cracker crumbs. It is also a perfect excuse to use my grandmother’s rolling pin, just roll back and forward with all your might, it is a great way to get your frustration out! -I’ve been told. Or you can do this In your food processor. Just not as fun. This are the little hands of my never frustrated little girl. 
Ready now! If your chicken is done marinating you can place your skillet on medium high heat and add 1/3 cup of canola oil.
0n another bowl, I have three eggs, 1 tablespoon of mustard and one tablespoon of Worcestershire  sauce. I also sprinkle some salt and pepper. Since saltines are already salty, we don’t need much salt. whisk everything together.
Get your breading station ready. I add only half of the crackers crumbs on a plate and I add more crumbs as I need it, that way I can save the cracker crumbs I have left in the bag for another time. You can use them for anything that calls for bread crumbs. Lower your heat to medium.
First, dip the chicken in the egg.
Then coat it with the crackers, you can use your hands to pat the crackers onto the chicken. Make sure it is well coated.
Depends on the size of your skillet you can do one or two milanesas at a time. Cook it for about 3-4 minutes on each side, it is a thin cut of meat. It will cook fast. Place a paper towel on a separate plate.
Once is golden brown on both sides, take it out of the skillet and put it on paper towel, it will help to get rid of any excess of oil.
three down, three more to go! If your oil is getting low or looks burnt, just carefully wipe your skillet with a paper towel , add new oil and continue. I had about 6 pieces of chicken so, I had to do this once.
Winner, winner chicken milanesa dinner! The milk and vinegar in the marinate make the chicken juicy and tender. The crackers are so crispy, and they give the chicken just the right amount of saltiness. Make it for your family, they’ll love it! Garden Rice is a perfect side for Chicken Milanese, find the recipe for my Garden Rice here.

Milanesa de Pollo/Chicken Milanese

Category: Chicken, Main Dishes


Milanesa de Pollo/Chicken Milanese


  • 1 1/2 Lb. Chicken cutlets (About 6 pieces)
  • 1 cup of milk
  • 1 tablespoon white vinegar
  • 3 eggs
  • 1 tablespoon mustard
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon of salt
  • ground black Pepper
  • 2 packets of saltine crackers
  • 1/3 cup of canola oil


  1. For the marinate add 1 tablespoon of vinegar to 1 cup of milk. Place the chicken in a big bowl and cover with the milk mixture.
  2. Cover the bowl with cling wrap and refrigerate for up to 1 hour.
  3. Once the chicken is ready, put the crackers in a big zip top bag and crush them with a rolling pin until you have evenly fine crumbs. You can also do this in a food processer, pulse a few times until you get fine crumbs. Put the cracker crumbs on a large plate and set it aside.
  4. Add the oil to a large skillet and turn your burner to medium high heat.
  5. In a medium bowl, whisk together the eggs, mustard, Worcestershire sauce, salt and pepper.
  6. Dip your chicken in your egg mixture, then coat it with the cracker crumbs.
  7. Lower you heat to medium and cook the chicken 3-4 minutes each side until golden brown.
  8. Put a paper towel on a plate and let your chicken rest on it, it will get rid of any excess of oil.
  9. If your oil is getting low or burnt, you can wipe clean your skillet with a paper towel and add new oil. Make sure is hot before you add more chicken.

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