Growing up one of my favorite meals was milanesa chicken. It’s like the Mexican version of country-style chicken. And it is good.
Originally from Italy, this dish made its way into South America and has evolved from country to country. It’s also very similar to the Austrian wiener schnitzel. In Mexico, it’s commonly served on a torta, a kind of Mexican sandwich.
I was so lucky to have this dish be such a staple in my home and feel a certain nostalgia when I think of it. Maybe it’s because of the fact that panko bread crumbs is such an important ingredient in this entree. That’s key to this recipe.
For all my gluten free people, You can ditch the panko. I’ve created a gluten-free version just for you!
The flavor in this chicken is easy to bring together with the gluten-free breading. Speaking of which, gluten-free breading can be a bit tricky and I can’t lie and say that it didn’t take a few tries to perfect this recipe. There were some mishaps that happened along the way, so be patient when working with gluten-free breading.
Once you get all the flavors packed onto this chicken, you should be ready to cook it. You got options. Baking the chicken pieces creates a juicy final product, but may have minimal browning on the outside, while pan-frying will get all the browning on the outside but can get tricky if you leave it on too long or have the flame too high.
Whichever way you prefer to cook chicken, you’re in for a world of deliciousness, bursting with flavor.