Cajun-Style Breaded Chicken Cutlets

Ingredients

In this Cajun adaptation of the milanesa, the traditional Argentinian flavors are replaced with the vibrant and spicy Cajun seasoning. The original milanesa typically uses breadcrumbs and simple seasonings, while the Cajun-style version incorporates a blend of spices like paprika, cayenne pepper, garlic powder, and onion powder to create a bold and fiery flavor profile. We alse have the original recipe for Milanesa, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1 lb) 4 boneless, skinless chicken breasts (500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup (100g) cornmeal 1 cup (100g) cornmeal
• 2 tablespoons Cajun seasoning 2 tablespoons Cajun seasoning
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Pound the chicken breasts to an even thickness of about 1/4 inch.
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and cornmeal.
3. 3.
   Add the Cajun seasoning and salt to the cornmeal, and mix well.
4. 4.
   Dredge each chicken breast in the flour, shaking off any excess.
5. 5.
   Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the chicken in the seasoned cornmeal, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the breaded chicken cutlets for about 4-5 minutes per side, or until golden brown and cooked through.
9. 9.
   Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breasts — Pound them to an even thickness to ensure even cooking.
• Cajun seasoning — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying.

Tips & Tricks

• For an extra crispy crust, refrigerate the breaded chicken cutlets for 30 minutes before frying.
• Serve with a side of Cajun remoulade sauce for dipping.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the Cajun seasoning mixture.
• Experiment with different cuts of chicken, such as chicken tenders or thighs, for variation.
• Serve the Cajun-style breaded chicken cutlets on a bed of greens for a lighter meal option.

Serving advice

Serve the Cajun-Style Breaded Chicken Cutlets hot, alongside your favorite Cajun side dishes, and enjoy the explosion of flavors and textures.

Presentation advice

Arrange the golden-brown Cajun-style breaded chicken cutlets on a platter, garnished with fresh herbs like parsley or cilantro, for an appetizing presentation.