This Chuleta de Pollo (Colombian Style Breaded Chicken Breast) is an easy recipe that everyone in my family loves and I am sure will be a weeknight favorite for you.
About this Chuleta de Pollo Recipe
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.
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 (Breaded Chicken Breast) recipe. I apologize it took me this long to post the recipe for you guys, I hope that it was worth the wait 🙂
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Chicken: You need bone less chicken breast to make this dish.
Aliños: Colombian style aliños sauce to marinade the chicken.
Bread Crumbs: Yo can make them at home or just use your favorite store bought brand.
Eggs: Always use good quality eggs.
Milk: I like to use whole milk to make the batter.
Flour: You need all purpose flour for this recipe.
Spices: Ground cumin, salt and black pepper.
Can I Use a Different Cut of Chicken?
Yes! You can use chicken tenders, legs or thighs. Just be sure to cook a little bit longer if you use chicken with bone.
How to Make Colombian Style Breaded Chicken Breast?
- 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.
- 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.
- 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.
- 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.
- Drain chicken on paper towels. Season with salt and pepper and serve.
What to Serve with this Dish?
I like to serve this chicken dish with rice, plantain, avocado or a simple green salad on the side for a lighter meal .
This Chuleta de Pollo is a Colombian style breaded chicken breast recipe. It's easy to make and the perfect dinner during the week. 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.
More Chicken Recipes
Colombian Style Roasted Chicken Legs
Roasted Chicken Legs with Lime
Chuleta de Pollo (Colombian-Style Breaded Chicken Breast) Recipe
Ingredients
- 4 boneless skinless chicken breasts, pounded very thin (about ¼ inch thick.)
- ½ cup of aliños sauce
- ¼ 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Drain chicken on paper towels. Season with salt and pepper and serve.
Deb
I think these may be the most flavorful cutlets I’ve ever had. I took the time to butterfly and marinated for about 8 hours. Spectacular. Had with an avocado salad and yuca. Perfect meal.
Sonia
I remember my mom making chuleta de pollo and loved it every time, unfortunally she passed away and I never got the recipe, can you please tell me how do you make the aliños sauce?
Erica Dinho
https://www.mycolombianrecipes.com/seasoning-paste-alinos/
Roxxy
I loooove this recipe so much! My boyfriend is Colombian and he loves it when I make this for him. Is there a way to bake it instead?
Erica Dinho
I will try it and publish it.
Raksha Patel
I've made this several times and remains my family's favorite!
Diyanita
I made tonight and OMG! Delicious!! I changed the marinade sauce a little because I didn't have some of the things and still AMAZING!!!
Mary Anne
Erica, on our first visit to Bogota my son and I had incredible grilled chicken with two sauces and fell in love with one. It had garlic, salt, parsley and olive oil. I don't know what it's called or the measurements of the ingredients. I know it's made in a manner similar to making mayonnaise but it's not as thick. Do you know it's name and have a recipe? Looking forward to trying several of your recipes soon. Thanks!
Valentina F
Gracias!!! se ven muy ricas 🙂
Nora
Riquísimas, gracias. Me gustaría saber si tiene la receta del CABEZAEGATO de la costa.
Erica Dinho
https://www.mycolombianrecipes.com/cayeye-and-cabeza-de-gatocolombian-mashed-green-plantain/
Henry Lopez
Muchísimas gracias por la información. Las recetas son maravillosas y muy sencillas.
Chris
This looks fantastic, Erica, I pinned it because I can't wait to try this. It reminds me of milanesa but chicken.
Kumar's Kitchen
perfect treat...crispy good on the outside and tender and juicy inside....lip smacking good...delicious 🙂
grace
i think i prefer the colombian style of breaded chicken to any other--this sounds amazing!
Juliana
Erica, this chicken breast looks delicious, like the cumin in it...yum!
Have a great weekend 😀
Angie@Angie's Recipes
Definitely worth the wait! The chicken looks super crisp!
Belinda @zomppa
It's that thinness I can never get (or seem to have the patience to make!)
Evelyne@cheapethniceatz
Wow with such a long time marinating it sounds so tender and with an added crunch from the breading.