Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)

About this Chuleta de Pollo Recipe

Chuleta de Pollo (Colombian-Style Breaded Chicken Breast) is a very simple dish popular at restaurants in Colombia and is often found on menus in Colombian restaurants here in the United States as well.

Every day I get some of the most beautiful emails from my readers telling me stories behind the recipes that they've tried from my site. I also get regular requests for some of the more popular Colombian dishes that I don't yet have listed on my site, such as this Chuleta de Pollo (Breaded Chicken Breast) recipe. I apologize it took me this long to post the recipe for you guys, I hope that it was worth the wait .

Ingredients You'll Need

The printable recipe card with exact amounts and cooking directions is below.

Chicken: You need bone less chicken breast to make this dish.

Aliños: Colombian style aliños sauce to marinade the chicken.

Bread Crumbs: Yo can make them at home or just use your favorite store bought brand.

Milk: I like to use whole milk to make the batter.

Flour: You need all purpose flour for this recipe.

Spices: Ground cumin, salt and black pepper.

Can I Use a Different Cut of Chicken?

Yes! You can use chicken tenders, legs or thighs. Just be sure to cook a little bit longer if you use chicken with bone.

How to Make Colombian Style Breaded Chicken Breast?

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.

What to Serve with this Dish?

I like to serve this chicken dish with rice, plantain, avocado or a simple green salad on the side for a lighter meal.

This Chuleta de Pollo is a Colombian style breaded chicken breast recipe. It's easy to make and the perfect dinner during the week. The only secret is to pound the chicken breast very thin and marinate it for at least 3 hours or overnight. I personally prefer to marinate it overnight for a more flavorful dish.

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