When we first started visiting MEX in the early 2000's many restaurants had Pollo Milanese on their menus. I wondered why all the little local Mexican restaurants were serving an Italian dish?? It was also listed as a filling at hole-in-the-wall torta (sandwich) places.
All the local butchers sell pounded and raw but breaded Pollo Milanese.
Today I made one into Chicken Piccata. Thanks to the butcher shop I was able to skip the mess of pounding, egging/breading. Literally the meal was finished in 15 minutes, frying to serving.
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Explanation of how it evolved in MEX.
AI Overview
Chicken Milanese
Chicken Milanese, known as Milanesa de Pollo in Mexico, became popular through Italian immigration in the early 20th century, adapting to local tastes with variations like being served in a tortas or with Mexican sauces. It is not originally a Mexican dish but was adopted and integrated into Mexican cuisine, much like other breaded cutlet dishes that are now staples in many Latin American countries.
Origin of the Dish
Italian Roots: The dish originates from Italy, specifically Milan, where it was originally made with veal and is known as the Milanese cutlet.
Austrian Connection: It's also a variation of the Austrian Wiener Schnitzel, a general category of breaded and fried cutlets.
Arrival and Adaptation in Mexico
Immigration: Italian immigrants brought the concept of the breaded cutlet, known as milanesa, to the Southern Cone of America between the late 19th and early 20th centuries.
Local Popularity: In Mexico, the dish became a beloved and popular meal, especially chicken milanesa (Milanesa de Pollo).
Cultural Integration: The breaded cutlet has been integrated into Mexican food, appearing in cafeteria-style restaurants and most prominently in tortas, or Mexican sandwiches.
Variations and Mexican Twists
Ingredients: While the preparation of pounding the meat, breading, and frying is similar, the breading might use blended crackers or cornmeal for a different texture and flavor.
Toppings: Mexican versions can be served with local ingredients, such as guacamole sauce, pickled onions, manzano chiles, or even enchilada sauce, diverging from the traditional Italian preparation.
Popularity: The chicken version has gained significant popularity, mirroring the rise in popularity of crispy chicken dishes in the United States.
Here's today's dinner pics,
