I had the most wonderful experience making milanesa today that I just have to share right now. Here's what happened.
It was chicken breast, pounded to 3/8" and brined for 2 hours.
I learned that we had no eggs for the standard flour, egg, breadcrumbs thing.
Rather than go to he store again, I skipped the flour part and mixed some mayo with a bit of milk, dipped the chicken in it and then pressed into crumbs. I succeded in getting my oil really hot (it takes some patience) and shallow fried the chicken for exactly 2 minutes per side. I've never made it better than this. Standby for my marinating (instead of brining) the remaining pieces of the whole chicken I bought in a mix of mayo, miso and some milk. Then right into bread crumbs and then the oven. I'm not going to fry again this week.