Crunchy Amaranto & Cereal Milanesa

Golden, extra-crispy milanesa coated in amaranth and crunchy cereal — a pantry discovery that became a family favourite.

Course Main Course

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 420kcal

Ingredients

2 large chicken breasts sliced thin or pounded flat
2 eggs beaten
½ cup flour
¾ cup amaranto (amaranth)
1 to 1½ cups crunchy cereal cornflakes or similar, lightly crushed
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
oil for frying or spray oil for air fryer

Instructions

Prepare the breading

In a shallow bowl, combine the crushed cereal, amaranto, garlic powder, onion powder, salt, and pepper. Mix well.

Set up coating stations

Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the amaranto–cereal mixture.

Coat the chicken

For each chicken piece: dredge in flour and shake off the excess, then dip into the beaten eggs. Press firmly into the cereal and amaranto mixture until fully coated on both sides.

Cook the milanesa

Pan fry: Heat about 1 cm of oil in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden brown and cooked through. Place on a rack or paper towel to drain.
Air fryer: Spray both sides lightly with oil. Cook at 200°C / 400°F for 10–12 minutes, flipping halfway.

Notes

Don't crush the cereal too fine. Small flakes give the best crunch. Let breaded chicken rest 5 minutes before cooking so the coating sticks. For extra flavour, add smoked paprika or cumin to the coating mixture.