Chicken Cutlets with Mole Poblano

Chicken Cutlets with Mole Poblano

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Step 1 Whisk the eggs in a bowl and prepare the flour and breadcrumbs on two plates for coating. 
Step 2 Coat the chicken cutlets with all-purpose flour, dip them in the whisked egg and cover them with breadcrumbs. Set aside.
Step 3 Combine the mole and the chicken stock in a saucepan and bring to a boil.
Step 4 Heat cooking oil in a frying pan and fry the breaded cutlets until golden, flipping once.
Step 5 Serve the chicken cutlets cover them with mole


  • Serve with a starchy side dish like mashed potatoes or white rice. empanadas. 


  • Calories: 463 
  • Fat: 25.1g 
  • Carbs: 29g 
  • Protein: 29g 


  • 4 chicken cutlets
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 9oz jar of Mole La Costeña
  • 1 cup chicken stock
  • Cooking oil as needed

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Mexico Rico
Mexico Rico