Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)

by Erica Dinho on September 10, 2013

Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)

Every day I get some of the most beautiful emails from my readers telling me stories behind the recipes that they’ve tried from my site. I also get regular requests for some of the more popular Colombian dishes that I don’t yet have listed on my site, such as this Chuleta de Pollo recipe. I apologize it took me this long to post the recipe for you guys, I hope that it was worth the wait :-)

Chuleta de Pollo (Colombian-Style Breaded Chicken Breast) is a very simple dish popular at restaurants in Colombia and is often found on menus in Colombian restaurants here in the United States as well.

This Chuleta de Pollo recipe is very easy to make, the only secret is to pound the chicken breast very thin and marinate it for at least 3 hours or overnight. I personally prefer to marinate it overnight for a more flavorful dish.

Try this recipe and I am sure you and your family would absolutely love it!

Buen provecho!

Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)



(4 servings)

  • 4 boneless, skinless chicken breasts, pounded very thin (about 1/4” thick.)
  • 1/2 cup of aliños sauce
  • 1/4 cup of milk
  • 3 large eggs, beaten
  • 1 teaspoon ground cumin
  • 1 cup all-purpose flour
  • 2 cups bread crumbs
  • 1 cup vegetable oil
  • Salt and ground black pepper

Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)


  1. Place the chicken in a large plastic bag with the aliños sauce, turning the bag to be sure the chicken is covered. Let it marinate for at least 3 hours or overnight.
  2. In a shallow dish, place the milk, beaten eggs, cumin and salt. Set aside. In another shallow dish, season flour with salt and pepper. In a third shallow dish, season breadcrumbs with salt and pepper.

  3. In a large skillet, heat the oil over medium heat. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg mixture. Dredge in breadcrumbs, turning twice and patting to adhere.

  4. Working in batches, add chicken to the skillet and cook until chicken is browned, about 4 minutes. Turn it once with tongs, cook until browned, 2 to 3 minutes more. Between batches, remove excess crumbs from the oil with a slotted spoon.
  5. Drain chicken on paper towels. Season with salt and pepper and serve.
  6. Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)

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{ 11 comments… read them below or add one }

1 Evelyne@cheapethniceatz September 10, 2013 at 1:50 PM

Wow with such a long time marinating it sounds so tender and with an added crunch from the breading.


2 Belinda @zomppa September 10, 2013 at 5:36 PM

It’s that thinness I can never get (or seem to have the patience to make!)


3 Angie@Angie's Recipes September 11, 2013 at 1:17 PM

Definitely worth the wait! The chicken looks super crisp!


4 Juliana September 12, 2013 at 6:31 PM

Erica, this chicken breast looks delicious, like the cumin in it…yum!
Have a great weekend :D


5 grace September 13, 2013 at 5:30 PM

i think i prefer the colombian style of breaded chicken to any other–this sounds amazing!


6 Kumar's Kitchen September 15, 2013 at 5:09 AM

perfect treat…crispy good on the outside and tender and juicy inside….lip smacking good…delicious :-)


7 Chris September 16, 2013 at 3:36 PM

This looks fantastic, Erica, I pinned it because I can’t wait to try this. It reminds me of milanesa but chicken.


8 Henry Lopez September 18, 2013 at 1:30 PM

Muchísimas gracias por la información. Las recetas son maravillosas y muy sencillas.


9 Nora October 19, 2013 at 11:35 AM

Riquísimas, gracias. Me gustaría saber si tiene la receta del CABEZAEGATO de la costa.


10 Erica Dinho October 19, 2013 at 12:12 PM
11 Valentina F November 14, 2013 at 2:34 PM

Gracias!!! se ven muy ricas :)


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