Chuleta de Pollo | My Table

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4 boneless skinless chicken breasts, pounded ¼″ thin
½ cup aliños (blend cilantro, scallion, garlic, a little onion & cumin with oil)
3 eggs, beaten · ¼ cup milk · 1 tsp cumin
1 cup flour, seasoned
2 cups breadcrumbs, seasoned
1 cup vegetable oil, to shallow-fry · salt & pepper

What you need

4 boneless skinless chicken breasts, pounded ¼″ thin

½ cup aliños (blend cilantro, scallion, garlic, a little onion & cumin with oil)

3 eggs, beaten · ¼ cup milk · 1 tsp cumin

1 cup flour, seasoned

2 cups breadcrumbs, seasoned

1 cup vegetable oil, to shallow-fry · salt & pepper

Marinate. Coat the pounded chicken in aliños and let it sit at least 3 hours, or overnight — that's where the flavor gets in.
Three-dish it. Set up seasoned flour; beaten egg with the milk, cumin & salt; and seasoned breadcrumbs.
Bread it. Pat each cutlet dry, dredge in flour, dip in egg, then press into the crumbs twice so they stick.
Shallow-fry. In medium-hot oil, fry ~4 min until deep gold, flip, and give it 2–3 min more. Work in batches; lift out stray crumbs between.
Drain & salt. Rest on paper towels, salt right away, and serve with rice, a squeeze of lime, or a pile of the pico.

Steps — tap one to keep your place

1. Marinate. Coat the pounded chicken in aliños and let it sit at least 3 hours, or overnight — that's where the flavor gets in.

2. Three-dish it. Set up seasoned flour; beaten egg with the milk, cumin & salt; and seasoned breadcrumbs.

3. Bread it. Pat each cutlet dry, dredge in flour, dip in egg, then press into the crumbs twice so they stick.

4. Shallow-fry. In medium-hot oil, fry ~4 min until deep gold, flip, and give it 2–3 min more. Work in batches; lift out stray crumbs between.

5. Drain & salt. Rest on paper towels, salt right away, and serve with rice, a squeeze of lime, or a pile of the pico.