Chicken Milanesa Tortas


I try really hard to cook and share healthy recipes, but that doesn’t mean I don’t crave hearty comfort foods every once in a while. For example, this milanesa was too good not to share with you.

Caphalon recently shared a Southern Fried Chicken video with me and after seeing it I was craving fried chicken and called my sister-in-law, Helen and asked her if she can share a milanesa recipe with me. Milanesa consists of a thin slice of chicken, beef, or sometimes pork. Each slice is dipped into an egg mixture, seasoned with spices, breaded, and deep-fried.


I had never made milanesa before, but after talking to Helen, and bouncing off some ideas, I couldn’t wait to get into the kitchen and make an American classic with a south-of-the-border twist.


Milanesa is often breaded with breadcrumbs or saltine crackers, but I decided to use panko breadcrumbs, because I love the crunch of panko. And after talking to Helen she insisted I marinate the chicken in buttermilk, which was genius.

The end result was juicy and tender deep fried chicken with a hint of spice from paprika and cayenne pepper and crunch from the panko breadcrumbs. Milanesa can be served as an entrée for dinner or as a torta for lunch.

With the help of the Calphalon Classic™ Nonstick 12-Inch Fry Pan I was able to make milanesa like an accomplished chef. This pan is oven safe and if you are not serving them immediately, place chicken in pan once drained and without oil and paper towels, and keep warm at 250 degrees F.


Chicken Milanesa Tortas


  • 4 skinless, boneless chicken breasts, pounded ¼ inch thick
  • ¾ cups buttermilk
  • 2 eggs
  • 1 tablespoon kosher salt
  • 4 ounces panko breadcrumbs
  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil
  • 4 bolillos or crusty hoagie rolls
  • Mayonnaise
  • Romaine or iceberg lettuce
  • Avocado, peeled, and thinly sliced
  • Tomato slices


  1. Place pounded chicken and buttermilk into a gallon-sized freezer bag and refrigerate for at least 4 hours and up to overnight.
  2. Lightly beat eggs in a shallow bowl with salt.
  3. Combine the panko breadcrumbs, paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork and place mixture in a shallow bowl.
  4. Working one at a time, dredge marinated chicken and transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko and spices, pressing to adhere.
  5. Heat 1/4 inch of oil in a large skillet over medium heat. Working in 2 batches, cook cutlets until golden brown and cooked through, about 3 to 4 minutes per side.
  6. Transfer the chicken to a paper towel–lined plate to drain.
  7. Repeat with the remaining chicken, adding more oil if needed. If you are not serving them immediately, place chicken in a baking dish, without the paper towels, and keep warm in a 250 degrees F.
  8. Cut bolillos in half lengthwise and spread each side with mayonnaise. Lay the chicken on each roll and top with lettuce, tomatoes, and avocados.
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A special thanks to Calphalon for sponsoring this blog post. Opinions are my own.