MILANESA DE POLLO
Milanesa de Pollo, or Chicken Milanese, is a popular dish in many Mexican households and restaurants that's ready in 30 minutes!
Provided by Isabel Eats
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Line a large cutting board with plastic wrap or parchment paper. Lay chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
- Using a meat mallet or a heavy skillet (like cast iron), pound each chicken breast to about 1/6-1/4 inch thickness.
- Season with salt and black pepper on both sides. Set aside.
- Prepare 3 shallow bowls - the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.
- To the breadcrumbs, add the garlic powder, chili powder, ground cumin, and dried oregano. Mix together to combine.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.
- Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.
- Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.
- Garnish with cilantro and serve with lemon wedges.
Nutrition Facts : ServingSize 1 cutlet, Calories 402 kcal, Carbohydrate 15 g, Protein 31 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 169 mg, Sodium 1132 mg, Fiber 1 g, Sugar 1 g
CHICKEN TACOS (TACOS DE POLLO)
These 30-minute Mexican Chicken Tacos make Mexican food at home quick and easy! Serve fajita-style with flavorful strips of juicy chicken and taco toppings!
Provided by Kelly Anthony
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Pat the chicken dry. With a sharp knife, cut into 1/4" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of oil and sprinkle over taco seasoning. Toss until the chicken is evenly coated with the spices.
- Place a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil has come to temperature, add the chicken and cook for 4 minutes. Turn each strip and cook for 3-4 minutes more. Remove the chicken from the pan, and set aside.
- Reduce the heat to medium. If the skillet appears dry, add the last tablespoon of oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
- Remove from the heat. Add the chicken back to the skillet, toss to combine and serve.
Nutrition Facts : Calories 571 kcal, Carbohydrate 49 g, Protein 38 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 834 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TORTA DE MILANESA DE POLLO
The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 2
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
- Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
- Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
- Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
- Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
- Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.
Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g
TINGA DE POLLO TACOS
Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)
Provided by Gabriela Cámara
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
- Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
- Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
- Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.
TACOS RáPIDOS DE MILANESA DE POLLO
Las tiras de pollo a la milanesa (rebozadas con galletas) les dan un giro crujiente a estos tacos de pollo.
Provided by My Food and Family
Categories Recetas de cena
Time 25m
Yield 6 porciones
Number Of Ingredients 10
Steps:
- Recubre una por una las tiras de pollo con la mayonesa y, luego, con las migajas.
- Calienta a fuego medio 1 cda. del aceite con el ajo en una sartén mediana antiadherente. Agrega la mitad del pollo; cocínalo 3 min. o hasta que se cueza, dándole vuelta una vez. Repite el procedimiento con el resto del aceite y del pollo.
- Distribuye el pollo entre las tortillas; corónalo con los demás ingredientes.
Nutrition Facts : Calories 450, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MILANESAS DE POLLO (ARGENTINIAN CHICKEN CUTLETS)
Recipe courtesy of Chef Mirta and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Cut the bigger pieces in half; you want to end up with sandwich-size pieces.
- Beat the eggs in a medium bowl. Stir in the parsley, garlic, salt, and pepper. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Mix with your hands to coat. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight.
- Sprinkle some panko on a small rimmed baking sheet. Put a piece of chicken on top,and cover with more panko. Then, with your fist, pound the panko into the chicken to adhere. Pound slowly at first, and then a little harder, until the crumbs stick.
- Pour 1/4 inch of oil (about 1 cup) into a 10-inch nonstick skillet and heat over medium to medium-high heat. It's ready when a sprinkle of panko sizzles. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Transfer to a tray lined with paper towels.
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