This dish has many names depending on what country you are talking about. In Germany it is called a schnitzel, in Italy it is a cotoleta a la Milanesa. In Mexico it is just called a Milanesa, as a take on the dish from Milan. It can be made with veal, pork or chicken. In Mexico they use pork a lot and it turns out delicious. But Chicken is also great. The key is to have moist meat with a crunchy crust.

Ingredients:

2 Large eggs

2 Cups bread crumbs or a mixture of bread crumbs and parmesan cheese

4 (6oz) Chicken Breasts or 4 large boneless pork chops

1 cup all purpose flour

Salt and Pepper

Paprika (optional)

neutral oil like vegetable or my favorite cooking oil: Avocado oil

Directions:

Butterfly the chicken breasts and then pound between two sheets of plastic until about 1/4 inch thick. Sprinkle with salt and pepper and paprika if desired. Set aside.

Set up your breading station. You will need three shallow plates or dishes. In one put the flour, in another the eggs beaten and in the third the breadcrumbs and parmesan if desired. Season each plate with salt and pepper and paprika if desired.

Working with one cutlet at a time, dip it into first the flour, shake off excess. Then the eggs and finally the breadcrumbs mixture. Place on a wire rack without overlapping the pieces.

Once all the cutlets are breaded in a large frying pan or dutch oven add at least 1/4 cup of oil and heat over medium heat. You can also add a bit of butter for extra flavor. Begin to fry the cutlets allowing one side to brown well before turning it. There should be enough oil in the pan to wash over the cutlets. Add more as needed. It should take about 2 minutes on each side but make sure that they are nicely browned. Place on the wire rack and you can keep it warm in a low oven. Sprinkle with salt. Don’t do this too much ahead of time because they will dry out.

They can be served with a lemon wedge or a butter sauce or you can serve it with a salsa verde as they do in Mexico. Enjoy!