This pollo empanizado recipe is crispy, comforting, and easy. Thin chicken cutlets are coated in seasoned flour, egg, and panko bread crumbs, then pan-fried until golden brown and crunchy on the outside.
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What Is Pollo Empanizado?
Pollo empanizado is Mexican-style breaded chicken made by pounding boneless chicken breasts into thin cutlets, coating them in flour, an egg mixture, and bread crumbs, then frying them until crisp and golden brown.
The word empanizado refers to food coated in breadcrumbs, or pan rallado in Spanish. It is also known as chicken Milanesa.
Once you get the steps down you can do the same with thin pieces of beef or make my pork milanesa recipe next.
Ingredients You’ll Need
- Chicken cutlets: You can buy cutlets already made or boneless, skinless chicken breasts for this recipe. Boneless, skinless chicken thighs work as well.
- Morton kosher salt and freshly ground black pepper: These season the chicken and breading. Use less if substituting table salt.
- All-purpose flour: Helps the egg and breadcrumbs stick and prevents them from separating from the chicken. A gluten-free all-purpose blend also works.
- Eggs and water: Beaten eggs bind the flour and panko to the chicken, while a little water helps the mixture coat the cutlets evenly.
- Panko breadcrumbs: Give the chicken its light, crispy coating. Regular dry breadcrumbs or crushed Cornflakes also work.
- Lime: Use the zest in the breading and serve the wedges with the finished chicken. Lemon works well as a substitute.
- Peanut oil or avocado oil. Helps the cutlets cook until crisp and golden brown without burning.
How To Make Pollo Empanizado
Pound the chicken. If using chicken breasts instead of cutlets, cut each in half horizontally to make four thin cutlets. Place between sheets of plastic wrap or parchment paper and pound to an even 1/4-inch thickness.
Season the chicken. Pat the cutlets dry with paper towels, then season both sides with salt and freshly ground black pepper.
Prepare the breading. Place the flour in one shallow dish. Whisk the eggs and water in a second dish. Combine the panko and lime zest in a third.
Bread the cutlets. Coat each cutlet in flour and shake off the excess. Dip into the egg mixture, then press firmly into the panko.
Fry until golden. Heat enough oil to cover the bottom of a large frying pan over medium heat. Fry one or two cutlets at a time for 2 to 3 minutes per side, until golden brown and the center reaches 165°F. Transfer to a wire rack or paper towel-lined plate, season lightly with salt, and repeat.
Make It Into a Mexican Sandwich
Chicken milanesa also makes an excellent Mexican sandwich or torta.
Split a bolillo or crusty roll and spread it with mayonnaise, refried beans, mashed avocado, or all three, then add the breaded chicken, shredded lettuce, tomato, onion, pickled jalapeños, and queso fresco.
The combination of crisp chicken, soft bread, fresh vegetables, and creamy avocado is hard to beat.
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Buy Now → How To Make Pollo Empanizado in the Air Fryer
Preheat the air fryer to 400°F. Lightly spray both sides of the breaded chicken with oil, then cook in a single layer for 8 to 12 minutes, flipping halfway through, until golden brown and the center reaches 165°F.
How I Like to Serve It
For a lighter dinner, I slice the chicken and serve it over a crunchy cabbage slaw with lots of lime wedges.
To serve pollo empanizado for a more special meal, pair with white rice, black beans, avocado slices, homemade salsa, and lime. The crisp chicken, creamy avocado, and bright salsa balance each other really well, and it makes the meal feel complete without needing anything complicated. Chocolate churros or arroz con leche make excellent desserts.
Leftover chicken makes excellent chicken quesadillas the next day.
FAQs
Yes. Regular breadcrumbs work well, but panko gives the chicken a lighter, crispier coating. You can also use crushed cornflakes.
Aim for about 1/4-inch thickness so the chicken cooks quickly and evenly.
The coating should be golden brown and the center of the chicken should reach 165°F.
Yes. Freeze the breaded cutlets in a single layer, then transfer them to a freezer-safe container with parchment paper between each piece. Thaw overnight in the refrigerator before cooking.
How To Make Crispy Mexican Pollo Empanizado Recipe
This pollo empanizado recipe is one of those meals I come back to when I want something crispy, comforting, and easy to build a dinner around. Thin chicken cutlets are coated in seasoned flour, egg, and panko bread crumbs, then pan-fried until golden brown and crunchy on the outside while staying juicy inside.
Ingredients
- 4 thin chicken cutlets, or 2 large boneless, , skinless chicken breasts
- kosher salt , to taste
- Freshly ground black pepper , to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 2 cups panko breadcrumbs
- 1 cup peanut or avocado oil , plus more as needed
- Zest of 1 lime
- Lime wedges, for serving
Instructions
- Pound the chicken. If you are starting with cutlets, skip this step. Slice each chicken breast horizontally to make four thin cutlets. Place in a single layer on a cutting board. Cover with plastic wrap or parchment paper and gently pound to an even 1/4-inch thickness. The most important part of this process is getting the breast pieces an even thickness. Don't pound so hard that they start breaking apart.
- Season the chicken. Season both sides of the chicken with salt and freshly ground black pepper.
- Prepare the breading. Place the 1/2 cup flour in one shallow dish. Whisk the 2 eggs and tablespoon of water in a second dish. Combine the 2 cups panko and zest of 1 lime in a third.
- Bread the cutlets. Coat each cutlet in flour and shake off the excess. Dip into the egg mixture, then press firmly into the panko.
- Fry until golden. Heat enough oil to cover the bottom of a large frying pan by at least 1/2 inch over medium heat. Test the oil to see if it is ready by dropping a pinch of panko in the oil. If it bubbles right away it is ready. If it takes a couple of seconds, give the oil another minute to heat up before frying.
- Once oil is hot enough, fry one or two cutlets at a time (don't crowd the pan) for 2 to 3 minutes per side, until golden brown and the center reaches 165°F. Transfer to a wire rack or paper towel-lined plate, season lightly with salt, and repeat adding more oil as needed.
- Serve immediatley with lime wedges for squeezing.
Notes
- Breading: if you run out of panko, crushed cornflakes or dry breadcrumbs will work as well.
- Add Mexican Seasoning: Elevate the flour by mixing in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, and a pinch of cayenne pepper or Mexican oregano.
- Freezing Uncooked: Bread the cutlets, arrange them in a single layer on a parchment-lined baking sheet, and freeze until solid. Wrap tightly and store for up to 2 months. Fry directly from frozen, adding 1–2 extra minutes per side.
- The Double-Dip Alternative: For an extra thick, shatteringly crispy crust, dip the chicken in the flour and egg then re-dip into the flour and egg a second time before dipping into the panko and frying.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 12gCholesterol: 240mgSodium: 327mgCarbohydrates: 38gFiber: 2gSugar: 2gProtein: 37g
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