Milanesa de Pollo

Step by stepInstructions

1. Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
2. Season both sides with the salt, pepper, and oregano.
3. Set up a breading station: flour in one dish, whisked eggs with the garlic and parsley in another, and the breadcrumbs in a third.
4. Dredge each cutlet in flour, shake off the excess, dip in the egg mixture, then press into the breadcrumbs until well coated.
5. Let the breaded cutlets rest for 10 minutes on a rack — this helps the crust stick.
6. Heat the oil in a large skillet over medium-high heat and fry the cutlets for 3 to 4 minutes per side, until deep golden and cooked through to 165°F.
7. Drain on paper towels and serve immediately with lemon wedges.