Milanesa de Pollo
I N G R E D I E N T S
2 boneless skinless chicken breasts
2 tsp ground turmeric
2 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 tbsp olive oil
1/4 cup grapeseed or avocado oil
Optional: pico de gallo, sandwich bread, avocado, plain green yogurt or sour cream, hot sauce.
D I R E C T I O N S
Thoroughly dry the chicken with paper towels and place one chicken breast between two pieces of parchment paper.
Pound the chicken with a meat tenderizer or similar shatterproof tool until the chicken breast is large and only about 1/2” thick. Repeat with the other breast.
Rub the chicken on both sides with olive oil. In a small bowl, mix the turmeric, garlic powder, chili powder, and salt. Rub the mixture all over the chicken breasts until fully coated.
Heat the grapeseed or avocado oil in a large heavy skillet over medium heat. Once the oil sizzles when you put a drop of water in the pan, place the chicken breasts in the oil. Let sizzle until browned.
Turn the chicken breasts over and cook until the other side has browned and the inside of the chicken is fully cooked.
Serve with fresh pico de gallo, sour cream or plain Greek yogurt, beans, and/or sliced avocado. Or make yourself a torta by putting the chicken (with your choice of toppings) between two slices of thick sandwich bread.
