Jul 14 2026
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Choice Of Entree Recipe

Inspired by Da Claudio
Time1h
Serves2

POLLO MILANESE or SCALOPPINE di POLLO or MELANZANE PARMIGIANA

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Ingredients

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Pollo Milanese (Chicken Milanese)

Scaloppine di Pollo (Chicken Scaloppine in Lemon-Butter Sauce)

Melanzane Parmigiana (Eggplant Parmigiana) - serves 2

Common / Serving (optional sides and finishing)

Method

Pollo Milanese (Chicken Milanese)

  1. 1

    Prepare chicken

    If chicken breasts are thick, slice each breast horizontally to make 2 thinner cutlets or place each breast between plastic wrap and pound to about 1/4 inch thickness with a meat mallet. Pat dry with paper towels.

  2. 2

    Season and set up dredging stations

    Season both sides of each cutlet with 1/2 tsp salt and a pinch of black pepper. Spread the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the 2 tbs milk until smooth. In a third shallow dish, combine breadcrumbs, 1/2 cup grated Parmesan, 1/2 tsp dried oregano, 1/4 tsp black pepper and 1/4 tsp salt.

  3. 3

    Dredge the cutlets

    Working one at a time, coat each cutlet lightly in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture to thoroughly coat both sides. Set on a wire rack while you heat the oil.

  4. 4

    Fry

    Heat a large skillet over medium-high heat and add enough oil to come about 1/8–1/4 inch up the pan (about 1/2 cup). When oil is hot (test with a breadcrumb — it should sizzle immediately), add cutlets without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat so crust browns without burning. Transfer to a paper towel–lined plate or wire rack to drain.

  5. 5

    Finish and serve

    Season lightly with additional salt if needed, sprinkle with chopped parsley, cut lemon wedges for squeezing, and serve immediately. Optionally pair with a simple salad.

Scaloppine di Pollo (Chicken Scaloppine in Lemon-Butter Sauce)

  1. 6

    Prepare cutlets

    If not already thin, place each chicken cutlet between plastic and gently pound to about 1/8–1/4 inch thickness. Pat dry and season both sides with 1/2 tsp salt and a pinch of black pepper.

  2. 7

    Dredge lightly

    Place 3/4 cup flour in a shallow plate. Lightly dredge each cutlet, shaking off excess flour; this helps the sauce thicken and creates a light crust.

  3. 8

    Sear chicken

    In a large skillet over medium-high heat, heat 2 tbs olive oil with 1 tbs butter. When hot, add cutlets (work in batches to avoid crowding) and cook 2–3 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to a warm plate and tent with foil.

  4. 9

    Make sauce

    Lower heat to medium, add remaining 2 tbs butter to the pan. Add wine (or broth) and scrape up browned bits, simmering 1–2 minutes until reduced by about half. Stir in fresh lemon juice and capers (if using). Taste and season with salt and pepper.

  5. 10

    Finish

    Return cutlets to the pan and spoon sauce over them to reheat for 30–60 seconds. Sprinkle with chopped parsley and serve immediately with any pan sauce spooned over the chicken.

Melanzane Parmigiana (Eggplant Parmigiana)

  1. 11

    Prepare eggplant

    Trim ends from eggplants and slice into 1/4–1/2 inch rounds. Lay slices in a single layer on a tray and sprinkle both sides lightly with coarse salt. Let sit 20–30 minutes to draw out bitterness, then rinse briefly and pat dry thoroughly with paper towels.

  2. 12

    Optional dredge/bread (for a lighter crust)

    If you prefer a light breading, set up a dredging station: 1/4 cup flour in one dish, whisk 1 egg with 1 tbs milk in another. Lightly coat each eggplant slice in flour, dip in egg wash, and shake off excess. Alternatively, simply brush slices with olive oil for a lighter finish.

  3. 13

    Brown eggplant

    Preheat oven to 375°F (190°C). Heat a large skillet over medium heat with 1–2 tbs olive oil and cook eggplant in batches until golden on both sides, 2–3 minutes per side (add more oil as needed) or place on a baking sheet, brush both sides with olive oil and roast 15–20 minutes until tender and slightly golden.

  4. 14

    Assemble

    In a shallow baking dish (approx. 8x8 or similar), spread a thin layer (about 1/3 cup) of marinara on the bottom. Arrange a single layer of eggplant slices to cover the sauce, spoon 1/2 cup marinara over the layer, add torn pieces of fresh mozzarella, sprinkle with a tablespoon of grated Parmesan and scatter a few torn basil leaves. Repeat layering (eggplant, marinara, mozzarella, Parmesan, basil) until ingredients are used, finishing with a layer of marinara and the remaining Parmesan on top.

  5. 15

    Bake

    Bake in the preheated oven 20–25 minutes until cheese is bubbly and golden. If you want a deeper golden top, broil 1–2 minutes at the end watching carefully to avoid burning.

  6. 16

    Rest and serve

    Let the parmigiana rest 5–10 minutes to set before slicing. Garnish with additional fresh basil leaves and serve alongside a simple green salad or crusty bread.

Common / Serving

  1. 17

    Simple salad

    Toss mixed baby greens with 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar (or lemon), and salt and pepper to taste. Serve as a side to any of the three entrees.

  2. 18

    Portioning

    Each entree recipe above is scaled to serve 2. Plate the chosen entree with a portion of salad or other accompaniment and finish with lemon wedges for the Milanese or a drizzle of extra pan sauce for the Scaloppine.

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