Milanesa de Pollo: Crispy Chicken Cutlets with Rice and Black Beans

In a bowl, whisk together lime juice, 4 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon cumin, 1½ teaspoons salt, and ½ teaspoon black pepper. Add the chicken breasts, turn to coat, cover, and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).

Rinse the rice under cold water until the water runs clear. In a saucepan, combine rinsed rice, water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender and liquid is absorbed, about 18–20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While rice cooks, heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until soft, about 5 minutes. Add 3 minced garlic cloves, 1 teaspoon cumin, ½ teaspoon oregano, and bay leaf; cook for 30 seconds. Stir in tomato sauce and drained black beans. Simmer for 8–10 minutes, then season with salt and pepper to taste. Discard bay leaf before serving.

Set up three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs. Remove chicken from marinade and pat dry slightly. Dredge each breast in flour, shaking off excess, then dip into egg mixture, then press into breadcrumbs to coat evenly.

Heat about 1 cm (½ inch) of vegetable oil in a large skillet over medium-high heat until shimmering (about 175°C/350°F). Fry the breaded chicken in batches, without crowding, until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels and sprinkle with a little salt.

Divide rice among plates, top with black beans, and place a milanesa alongside or on top. Garnish with fresh cilantro and lime wedges. Serve immediately.