• Cooking Time:
  • Servings: 8 small servings
  • Preparation Time:


This dish is all of the deliciousness of your mami and abuelas pollo milanesa, breaded chicken cutlet, but with a healthier twist. It’s baked not fried and your whole family will love it and not even notice it’s much healthier. ¡Buen provecho!


Cynthia Perez


  • 1 pack boneless, skinless chicken breasts
  • 1 egg
  • 1 cup whole wheat bread crumbs
  • 2 to 3 tablespoons adobo
  • Coconut Oil or EVOO Light


  • 1. Preheat oven to 375° F. Coat a flat baking sheet with coconut oil spray; I prefer the Trader Joe’s brand, or Extra-Virgin Olive Oil Light, EVOO Light.
  • 2. Set out two bowls: one with beaten egg white and one with seasoned whole wheat bread crumbs.
  • 3. Mix in two-three table spoons of adobo, GOYA, all purpose seasoning into the whole wheat bread crumbs for a little extra Latin flavor.
  • 4. Make sure to slice your boneless, skinless chicken breasts in half so they are on the thinner side.
  • 5. After cleaning the chicken, dip the chicken into the egg and shake off any excess. Then dip it into the seasoned bread crumbs.
  • 6. Lay the pollo milanesa on the baking sheet. Sprinkle some coconut oil or EVOO Light over the top of each chicken piece.
  • 7. Lastly, bake for about 10 minutes on each side, or until the chicken is white in the middle. Bake time will depend on the thickness of the chicken.

Categories: Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved