Mini Milanesa Sandwich Platter Recipe

Slice and prep protein

If using chicken breasts: trim and place between sheets of plastic wrap; pound to 1/4-inch thickness and cut each breast into two sandwich-sized pieces (you should have about 4 pieces). If using steak: slice thinly across the grain into pieces about 4–5 inches long and 1/4-inch thick. Pat dry with paper towels.

Prepare bread

Slice the baguette or rolls into sandwich-length pieces (about 4–6 pieces total depending on loaf). If desired, cut each piece open horizontally and lightly butter the cut sides; set aside for toasting after frying the milanesas.

Set up three shallow dishes. In the first dish combine the flour with 1/2 tsp kosher salt and 1/4 tsp black pepper. In the second dish whisk together the eggs and milk until smooth. In the third dish combine breadcrumbs with the grated Parmesan (if using), garlic powder, paprika and a pinch of salt and pepper.

Season the pounded chicken or steak pieces on both sides with the remaining kosher salt (1/2 tsp) and black pepper (1/4 tsp).

Heat a large skillet over medium-high heat and add about 1/4 to 1/3 inch of vegetable oil (approximately 1 cup). Heat until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F / 175°C if using a thermometer).

Working in batches, dredge each piece first in the seasoned flour (shake off excess), then dip into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat fully. Place coated pieces on a wire rack while you finish the rest.

Carefully add 2–3 pieces to the hot oil without crowding. Fry 2–3 minutes per side for chicken (until golden brown and internal temperature reaches 165°F / 74°C) or 1.5–2.5 minutes per side for thin steak (until golden; steak can be cooked to medium if preferred). Adjust heat as necessary to avoid burning; aim for an even golden crust.

Transfer fried milanesas to a paper towel–lined tray or wire rack to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining pieces.

If buttering bread: heat a clean skillet over medium and toast the buttered cut sides of the bread until lightly browned, 1–2 minutes. Alternatively, briefly place under a broiler for 1–2 minutes watching carefully.

Make lemon mayo: in a small bowl combine the mayonnaise with 1 tablespoon lemon juice and a pinch of salt and pepper; mix well. Taste and adjust acidity or salt.

Spread about 1 to 2 tablespoons of lemon mayo on the bottom half of each toasted bread piece.

Place a piece of the warm milanesa on top of the mayo. Top with 1–2 leaves of lettuce and 2–3 thin tomato slices (or to taste). Add optional pickles if using. Sprinkle a light pinch of dried oregano or parsley and a crack of black pepper over the tomato.

Spread a light layer of mayo on the top half of the bread and close the sandwich. If making a platter, slice each sandwich into smaller mini portions (cut into thirds or halves) and arrange on a serving platter.

Serve warm. Provide extra lemon mayo and pickles on the side. Leftover milanesas keep in the refrigerator up to 3 days; reheat in a 375°F (190°C) oven for crispness.