- 6 boneless skinless chicken breasts pounded thin
- 2 eggs
- 2 Tbsp. milk
- 1 cup Panko bread crumbs
- 1/2 cup finely crumbled queso fresco cotija
- 1 Tbsp. dried ground chile piquín or a mix or to taste
- 1/4 tsp. kosher or sea salt
- Vegetable oil for frying
- Using a meat pallet or a skillet, flatten the chicken breasts in between two layers of parchment or plastic wrap until thin.
- On a plate, beat 2 eggs together with the milk. On another plate, combine the breadcrumbs with the cheese, ground chile and salt.
- Dip both sides of each flattened chicken breast in the egg mixture, then gently coat both sides with the breadcrumb mixture so that the entire piece is covered. Set the coated breasts aside on a chopping board or platter.
- Heat enough oil, in a large 12-inch skillet over medium heat, for it to be ¼ inch deep. After about 3 to 4 minutes, when the oil is hot but not smoking, place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges of the chicken breasts aren’t bubbling in the oil, raise the heat closer to medium-high.
- Cook for about 3 minutes on one side until golden brown. Gently flip and repeat on the other side. When the second side has crisped, remove it from the pan and set it on a plate covered with a paper towel. Repeat with the remaining milanesas.