Milanesa de Pollo con Arroz Rojo y Pico de Gallo (Mexican Breaded Chicken)
Thin, crisp breaded chicken cutlets, a Mexican school-dinner favourite, served with red rice and fresh pico de gallo.
Made with Fresh pico de gallo and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.74 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
Cut each chicken breast in half horizontally to make two thin pieces. Place between sheets of baking paper and bash with a rolling pin to a thickness of 5 mm.
- 2
Season the flour with salt. Put the flour, beaten eggs and breadcrumbs in three shallow dishes. Coat each cutlet in flour, then egg, then breadcrumbs, pressing the crumbs on firmly.
- 3
Warm your ready made arroz rojo (see the base recipe) in a covered pan with 3 tbsp water until steaming hot all the way through. Reheat chilled rice only once.
6 min - 4
Heat half the oil in a large frying pan over a medium-high heat. Fry the cutlets in batches for 3 to 4 minutes per side until golden and cooked through with no pink inside.
8 min - 5
Drain on kitchen paper, adding the rest of the oil as needed. Keep warm in a low oven.
- 6
Serve the milanesas with the rice, your ready made pico de gallo (see the base recipe) and lime wedges.
Tips
- Pound the chicken thin and even so it cooks quickly and stays juicy.
- Fry in shallow oil that comes about halfway up the cutlet, not in a deep pan, and do not crowd the pan.
- Leave the cutlets to drain on paper for a minute to keep the crumb crisp.
- Beef or pork cutlets work with the same method.
Storing and freezing
Cool within 1 hour and refrigerate for up to 2 days. Reheat the milanesa on a tray at 200C (fan 180C) for 12 minutes until steaming hot all the way through.
Questions
Can I bake the milanesas?
Yes. Spray with oil, lay on a hot tray and bake at 220C (fan 200C) for 15 to 18 minutes, turning once. They will be a little less crisp.
Can I make them gluten free?
Yes. Use gluten free plain flour and gluten free breadcrumbs. Then it suits a gluten free diet, but check the other ingredients too.
What is milanesa?
A thin breaded cutlet, from the Italian cotoletta alla milanese. It is a staple of Mexican home cooking, often served with rice and salad.
More made with fresh pico de gallo
Alambre de Pollo con Pimientos y Queso (Chicken Alambre on Tortillas)
EFNFFajitas Yucatecas de Pollo (Achiote Chicken Fajitas)
DFEFNFChampiñones Rellenos de Chorizo (Chorizo Stuffed Mushrooms)
GFEFNFQuesadillas de Champiñones (Mushroom and Cheese Quesadillas)
EFNFDouble 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.
