Special Peruvian-Style Chicken Milanesa

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Steps

Breading

1. 1
   In a wide bowl combine the breadcrumbs, flour, and cornstarch with a pinch of white pepper, a pinch of paprika, the garlic powder, and onion powder if using. Mix thoroughly until uniform.

   ~3 min
2. 2
   Take one marinated fillet, scrape off the excess marinade, and press it into the seasoned breadcrumb mixture so its surface dries out. Then dunk it in the egg-cheese wash, letting it soak up plenty of the mixture. Return it to the breadcrumbs and press firmly on both sides to build a thick, even crust. Flip and repeat the press. Set on a plate and repeat with the second fillet.

   Tip: Pressing the breading is crucial — it locks the crust onto the chicken.

   ~8 min

Chicken

1. 1
   Butterfly each chicken breast lengthwise into a flat fillet of even thickness. Do not slice too thin — the cutlet needs some body to stay juicy after frying.

   Tip: Your butcher can butterfly the breasts for you if you prefer.

   ~5 min
2. 2
   Reserve a few tablespoons of the blended marinade for the egg wash. Season both chicken fillets with salt (10 g per kilo of chicken) and coat them generously with the remaining marinade. Cover and rest 20-30 minutes (refrigerate if the kitchen is warm) so the marinade infuses and the chicken absorbs moisture.

   Tip: The water in the marinade helps the breast stay extra juicy.

   ~30 min

Egg Wash

1. 1
   In a blender combine the 3 eggs with the reserved marinade and blend until completely liquid. Pour into a wide dish and stir in the grated Andean cheese.

   Tip: Blending the eggs (instead of just beating them) keeps the wash thin so it coats more evenly.

   ~3 min

For Frying

1. 1
   Heat enough neutral oil for deep frying to 150 C. Carefully lower one milanesa into the oil — do not drop it from height. Fry on low to medium heat for about 3 minutes per side, flip gently, and fry 2-3 minutes more until the crust is deep golden and the chicken is cooked through.

   Tip: Air-fryer alternative: spray the milanesa with olive oil and cook in an air fryer or oven instead.

   ~7 min
2. 2
   Lift the milanesa out and tilt it to drain off excess oil, or rest it on a rack. Serve hot with roasted potatoes or a fresh salad — frying alone is rich enough, so a lighter side balances the plate.

   ~2 min

Marinade

1. 1
   Heat a dry wok over medium heat and add the red onion, garlic, and aji amarillo without any oil. Toast and stir occasionally until lightly caramelized, then turn off the heat and continue stirring briefly with the residual heat. This dry smoking step is what gives the marinade its depth.

   Tip: Move the vegetables periodically — the wok keeps cooking even after the burner is off.

   ~5 min
2. 2
   Into a blender add the toasted onion-garlic-aji mixture, whole white peppercorns, huacatay leaves, and a small splash of water. Blend on high until smooth.

   Tip: If huacatay is unavailable, swap in cilantro or parsley.

   ~3 min

Nutrition (per serving)

Victor Heredia Tapia

Milanesa De Pollo Especial

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