A few months back I went to a bridal shower at an Italian restaurant where they served a delicious platter of Veal Milanese. Amidst the mayhem of gift opening and shrieking women, I made a mental note to try the dish at home, my way.
For those of you out of the Italian food loop, Milanese is typically a veal cutlet, pounded thin, then breaded and fried. It’s usually served with a lemon wedge or some sort of vinaigrette based salad on the side, simple and delicioso.
I opted for chicken breast instead of veal. I took the lazy girl way out and bought the thin sliced cutlets from the supermarket. If you have some chicken in the fridge already, you can butterfly the whole breast and pound it between two pieces of plastic wrap.
Panko Japanese breadcrumbs are a must here. I don’t know what magic the Japanese are working, but anything coated in panko comes out of the oven with a crunchy brown coating, like culinary presto chang-o!
My husband and I picked apart an entire cutlet before the plate was even finished. This chicken is certainly good enough to stand alone. But, what’s a magician without his lovely assistant? The arugula adds a peppery bite that makes a seemingly simple salad really punchy and flavorful. It completes the act.
My favorite part of this CHICKEN MILANESE is its versatility. I made it one night for dinner and had the leftovers the next day for lunch. It can be served warm or at room temp. The dish plates up so beautifully you could easily serve it to guests.
I offer this recipe as proof that Italian food doesn’t have to be covered in mozzarella to be completely satisfying!
* Love it? Hate it? Get cooking and let me know what you think!