Milanesa de Pollo con Arroz Rojo y Frijoles (Breaded Chicken Plate)
Thin, crisp breadcrumbed chicken with red rice, creamy pot beans and a bright scoop of pico de gallo, a classic Mexican family lunch.
Made with Fresh pico de gallo and Frijoles de la olla (pot beans) and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Slice each chicken breast in half horizontally to make two thin cutlets. Place between sheets of baking paper and bash with a rolling pin to about 1 cm thick.
- 2
Put the flour on one plate, the beaten egg on a second, and the breadcrumbs mixed with garlic granules and salt on a third. Coat each cutlet in flour, then egg, then breadcrumbs, pressing on firmly.
- 3
Heat the oil in a large frying pan over a medium high heat until a breadcrumb sizzles at once. Fry the cutlets in batches for 3 to 4 minutes a side, until deep golden and cooked through with no pink.
8 min - 4
Drain on kitchen paper and keep warm in a low oven.
- 5
Warm your ready made pot beans with their broth (see the base recipe) and reheat the red rice (see the base recipe) in a covered pan with a splash of water, both until steaming hot all the way through.
- 6
Serve each cutlet with rice, beans, a spoonful of your ready made pico de gallo (see the base recipe) and a lime wedge.
Tips
- Pound the chicken evenly thin so it cooks in a few minutes and stays juicy.
- Let the oil get properly hot, otherwise the coating soaks up the fat and turns greasy.
- For less oil, bake the breaded cutlets at 220 C for 15 to 18 minutes, turning once.
Storing and freezing
Cool leftovers within 1 to 2 hours and keep in the fridge for up to 2 days. Reheat the chicken in a hot oven until steaming hot all the way through, and reheat the rice only once. Do not freeze the cooked rice.
Questions
What is milanesa?
Milanesa is a thin breaded cutlet, from the Italian cotoletta alla milanese, now a Mexican family staple. It is fried and served with rice and beans, in a torta or with salad.
Can I make it with beef or pork?
Yes. Use thin beef steak or pork loin steaks pounded to 5 mm and cook for 2 to 3 minutes a side. The method is the same.
Can I make this gluten free?
Yes. Use gluten free flour and gluten free breadcrumbs, and check the rice and beans are gluten free too.
More made with fresh pico de gallo
Ensalada de Taco con Tostadas (Mexican Taco Salad Bowls)
GFDFEFVolcanes de Pastor (Crisp Tortillas with Melted Cheese and Pastor Pork)
EFNFEnsalada de Frijol, Elote y Pico de Gallo (Pot Bean, Sweetcorn and Tomato Salad)
GFDFEFTostadas de Frijol con Aguacate y Queso Fresco (Bean and Avocado Tostadas)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.