Entree: Paraguay – Southern Culinary Region – Milanesa de Pollo (Breaded and fried chicken cutlets)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 25 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs
- 1/4 cup (60 ml) whole milk
- 1 1/2 cups (150 g) plain breadcrumbs
- 2 cloves garlic, minced (about 2 tsp / 10 ml)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) paprika or ají panca powder if available
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- Lemon or lime wedges for serving

Instructions

1. Prep and pound chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4 inch (6 mm) thickness. Season both sides with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper and 1/2 tsp (2.5 ml) paprika.
2. Set up breading station: Place 1/2 cup (60 g) flour in a shallow dish. In a second dish whisk together 2 large eggs and 1/4 cup (60 ml) milk. In a third dish combine 1 1/2 cups (150 g) breadcrumbs, minced garlic (about 2 tsp / 10 ml) and 2 tbsp (30 ml) chopped parsley.
3. Bread the cutlets: Dredge each pounded breast first in flour, shaking off excess, then dip into the egg-milk mixture, and finally press into the breadcrumb mixture to coat evenly. Set aside on a plate.
4. Fry: Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Fry cutlets in batches 3–4 minutes per side, until deep golden brown and cooked through (internal temperature 165°F / 74°C). Add more oil between batches if needed.
5. Drain and rest: Transfer cooked milanesas to a wire rack or paper towels to drain briefly. Let rest 2 minutes before serving to retain crispness.
6. Serve: Serve hot with lemon or lime wedges for squeezing and traditional accompaniments such as fried yuca, a simple salad, or rice.