Chicken Milanesa is super easy and quick to prepare and it pairs well with almost any side dish.
I know I say this often when it comes to my mom's recipes, but milanesa is one of my favorites. It could be chicken, beef or pork, pounded out thin and breaded with spicy breadcrumbs or cracker meal. It is typically served with a salad and crispy potato wedges. And don't forget the warm corn tortillas and the salsa! For this version of milanesa, I chose chicken. Great for tacos, tortas (Mexican sandwiches) or simply sliced on top of a fresh salad.
Start by setting up your breading station. Combine all bread crumb ingredients in a food processor and process on high for 20 to 30 seconds. (Use right away, or store in plastic freezer bags in your freezer. Great for any recipe that requires breading!)
In one dish, combine the pounded pieces of chicken and coat with enough hot sauce to cover chicken, set aside. In another dish, add the flour with 1 teaspoon salt and 1 teaspoon pepper. On a third dish, 2 eggs, whisked, and on a fourth plate place the seasoned bread crumbs.
Combine the olive oil and annatto oil in a large, heavy skillet. Heat to medium heat. While that oil is heating, preheat oven to 250ºF and prepare a cookie sheet, topped with a metal cooling rack.
After oil has warmed up to at least 365ºF, one at a time, dip chicken in the flour, then egg, then bread crumbs. Carefully lay into hot oil. Cook for 3 minutes per side or until golden brown. Transfer the chicken onto metal cooling rack with cookie sheet to catch any dripping oil, and keep warm in the oven. Repeat until all chicken is cooked.