Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)
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.
Nutrition
Calories: 869kcalCarbohydrates: 64gProtein: 15gFat: 62gSaturated Fat: 10gPolyunsaturated Fat: 33gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 125mgSodium: 450mgPotassium: 220mgFiber: 3gSugar: 4gVitamin A: 209IUVitamin C: 0.04mgCalcium: 145mgIron: 5mg
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