Last Updated on
This Chicken Milanesa Recipe is a classic dish that’s simple to make at home! Fried chicken breast filet topped with milanese sauce and served with an optional citrusy spring mix salad. You family will ask for this chicken milanesa recipe over and over again!
Before I get to this awesome Chicken Milanesa Recipe, I have to tell you about something awesom eand major that just happened. I did it. I broke down and hired someone to come help us deep clean the house each month. Do I have time to do this myself? Sure, I guess. Between 9 and 10pm each night and during nap time on the weekends.
Some days, I can keep going and work on the house after I get Eli down. Other nights, I’m doing good if I get the kitchen cleaned up from dinner and throw in a load of laundry. I know I’m not alone here, but it still felt weird to take that step!
The day that she came to clean the house, I was pretty nervous. It’s weird to have someone in your house, looking at all the dust bunnies. There’s dried raisins stuck to the floor, muddy footprints on the carpet, and toddler treasures everywhere. That night, I came home to a kitchen that was beyond sparkling.
She cleaned out the fridge, deep cleaned the oven, put wood polish on the cabinets, and make my white sink sparkle again. Our kitchen is the hub of activity in our house. I cook daily, and Eli does most of his playing in there while I’m cooking. It really takes a beating and it badly needed more than the nightly wipe down that it gets.
She made it beautiful, and I was terrified to mess up her hard work. So I turned to a skillet meal that I could keep pretty neat and tidy and wouldn’t produce many dishes.
This Chicken Milanesa Recipe is a go-to meal anytime we have fresh chicken breast on hand. If you have a lemon, an egg, panko bread crumbs and spices, you can make it happen!
One thing that I really want to emphasize is the thickness of the chicken breasts. Since they only get a quick sear, it’s super important that they are thin and uniform in size. Instead of pounding out the breasts, I typically filet them to get them to a 1/2-3/4 inch size. If there are areas of the breast that are still thicker than that after they are fileted, you can either shave that area down a bit, or you can place the breast in plastic wrap and pound out the thicker area. Up to you!
I used my favorite 12” skillet for this recipe. You can find it here.