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Chicken Milanese Sandwich Recipe

Italian-American · Main course · 32 min total

A crispy breaded chicken cutlet served on a soft roll with arugula, tomato, and lemon mayo, inspired by the classic Italian dish.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 4 ciabatta rolls or soft sandwich buns, split and toasted
• 2 cups baby arugula
• 1 large tomato, sliced
• Vegetable oil, for frying

Instructions

1. Season chicken breasts with salt and pepper. Set up a breading station: flour in a shallow dish, beaten eggs in another, and panko mixed with Parmesan in a third.
2. Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat with panko mixture, pressing gently to adhere.
3. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
4. In a small bowl, mix mayonnaise, lemon juice, and garlic to make lemon mayo.
5. Spread lemon mayo on the cut sides of each toasted roll. Layer arugula, tomato slices, and a chicken cutlet. Close sandwiches and serve immediately.

Tips

• For extra crispiness, let breaded chicken rest 5 minutes before frying.
• Substitute chicken with thin pork cutlets if desired.
• Sandwiches are best eaten fresh, but leftover chicken can be reheated in a 350°F oven for 10 minutes.

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