Milanesa De Pollo With Jicama Slaw Recipe

Name: Milanesa De Pollo With Jicama Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups thinly sliced red cabbage; 1 cup thinly sliced jicama; 1/2 cup thinly sliced scallions; 1/2 cup chopped fresh cilantro; 1 jalapeno chile, seeded and finely chopped; 2 tablespoons fresh lime juice (from 1 large lime); 1 tablespoon olive oil; 2 teaspoons honey or agave syrup; 1 teaspoon hot sauce (such as Cholula); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 (6-oz.) boneless, skinless chicken breasts; 1 cup (about 4 1/4 oz.) all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 large eggs, beaten; 1 cup panko (Japanese-style breadcrumbs); 1/2 cup (about 2 1/8 oz.) plain yellow cornmeal; 1/4 cup vegetable oil; Fresh cilantro leaves

Servings: persons

2 cups thinly sliced red cabbage
1 cup thinly sliced jicama
1/2 cup thinly sliced scallions
1/2 cup chopped fresh cilantro
1 jalapeno chile, seeded and finely chopped
2 tablespoons fresh lime juice (from 1 large lime)
1 tablespoon olive oil
2 teaspoons honey or agave syrup
1 teaspoon hot sauce (such as Cholula)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 (6-oz.) boneless, skinless chicken breasts
1 cup (about 4 1/4 oz.) all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 large eggs, beaten
1 cup panko (Japanese-style breadcrumbs)
1/2 cup (about 2 1/8 oz.) plain yellow cornmeal
1/4 cup vegetable oil
Fresh cilantro leaves

1
Prepare the Jicama Slaw: Toss together cabbage, jicama, scallions, cilantro, and jalapeno in a large bowl.
2
Whisk together lime juice, oil, honey, hot sauce, salt, and pepper in a small bowl. Drizzle over cabbage mixture, and toss to coat. Set aside.
3
Prepare the Chicken Milanesa: Place chicken breasts on a sheet of plastic wrap on a work surface. Cover with a second piece of plastic wrap, and, using a meat mallet, pound to 1/2-inch thickness.
4
Combine flour, salt, and pepper in a shallow dish. Place beaten eggs in a second shallow dish. Combine panko and cornmeal in a third shallow dish. Dredge chicken in flour mixture; dip in egg, shaking off any excess. Dredge in panko mixture.
5
Heat oil in a large, nonstick skillet over medium-high. Add coated chicken in a single layer. Cook 3 minutes. Turn chicken, and cook until browned and done, about 2 minutes. Serve the Chicken Milanesa with Jicama Slaw and cilantro leaves.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups thinly sliced red cabbage, 1 cup thinly sliced jicama, 1/2 cup thinly sliced scallions, 1/2 cup chopped fresh cilantro, and more.

Yes, Milanesa De Pollo With Jicama Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Milanesa De Pollo With Jicama Slaw

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