When the milanesa de pollo craving hits, nothing else will do. The crispy, thinly breaded chicken dish is a tried-and-true staple of many different cuisines, but we've given it an unexpected update by swapping out the usual flour and breadcrumbs for a combination of masa harina and crushed tostadas or tortilla chips. The result is a deliciously crunchy, gluten-free breading with an extra hint of corn flavor.
Daniel Klein
1 to 1.5 lbs chicken breasts, sliced in half lengthwise
1 cup masa harina
6 whole tostadas
½ tsp salt
¼ tsp black pepper
½ tsp ground cumin
¼ tsp paprika
¼ tsp garlic powder
2 large eggs
1 cup neutral oil for frying
Lime wedges, for serving
Line a cutting board or tortilla press with plastic wrap or parchment paper. Lay chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper. Using a meat mallet or a heavy skillet, pound each chicken breast to about 1/6-1/4” thickness.
Place the tostadas in a ziplock bag and crush them using a rolling pin or heavy object until they resemble coarse crumbs. Pour them onto a large plate and set aside.
On a separate plate, mix the masa harina with the salt, black pepper, cumin, paprika, and garlic powder.
In a shallow bowl, whisk the eggs until smooth.
Pat the chicken breasts dry with a paper towel. Dredge each piece in the seasoned masa harina, coating evenly on all sides, and shake off any excess.
Dip the chicken into the whisked egg, ensuring it’s fully coated. Press the chicken into the crushed tostadas, turning it over to cover both sides and pressing firmly to make sure the crumbs stick.
Heat the oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken into the skillet. Fry each piece 3-4 minutes per side or until golden brown and crispy. The chicken should be cooked through with an internal temperature of 165°F.
Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil. Serve immediately with lime wedges for extra flavor.
