Frango à Milanesa (Brazilian Breaded Chicken Cutlets)

Method

1. 1

   Pound each chicken piece between plastic wrap to an even 1cm thickness.

2. 2

   Season both sides of every cutlet with salt, pepper and garlic powder.

3. 3

   Set up three shallow bowls: flour, beaten egg, and breadcrumbs.

4. 4

   Dredge each cutlet through flour, then egg, then breadcrumbs, pressing firmly so the crumbs adhere all over.

5. 5

   Heat the oil in a large skillet over medium-high until it shimmers — deep enough to come about halfway up the cutlets.

6. 6

   Fry the cutlets in batches, 3–4 minutes per side, until deep golden and cooked through.

   💡 Crowding the pan drops the oil temperature and turns the crust pale and greasy — fry in batches.

7. 7

   Drain on a paper-towel-lined plate.

8. 8

   Serve hot with lemon wedges, alongside rice and beans.