Chicken Milanese Hero Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, gently pound chicken to an even thickness of about 1/4 to 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (adjust to taste).

Set up breading station

Arrange three shallow dishes: one with 3/4 cup flour, one with beaten eggs mixed with 2 tbsp milk, and one with breadcrumbs combined with 1/4 cup grated Parmesan, 1/2 tsp dried oregano, and 1/4 tsp garlic powder. Press the seasonings into the breadcrumbs so they are evenly distributed.

Dredge the chicken

Working one piece at a time, coat the chicken in flour, shaking off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until well coated on both sides. Place breaded cutlets on a wire rack or plate.

Pan-fry until golden

Heat a large skillet over medium heat. Add 4 tbsp olive oil and 1 tbsp unsalted butter (if using) and let the fat shimmer. Add the breaded cutlets and cook 3-4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcrowding; cook in batches if necessary. Transfer cooked cutlets to a paper towel-lined plate or a warm oven (200°F/95°C) to keep warm.

Slice for the hero

Let the chicken rest 3 minutes, then slice each cutlet diagonally into strips that fit your roll lengthwise.

In a small bowl or jar combine 1/4 cup prepared basil pesto, 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1/2 tsp honey (or sugar), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake until smooth and emulsified. Taste and adjust acidity or sweetness as desired.

Dress the greens and tomatoes

In a bowl toss 2 cups baby arugula, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion with about 2 tbsp of the pesto vinaigrette (reserve remaining vinaigrette for brushing the bread or extra on the side). Toss gently to coat.

Prepare the rolls

If you like, toast the cut sides of the hero rolls for 1-2 minutes in a dry skillet or under a broiler until lightly golden. Spread 1 tbsp mayonnaise on the bottom halves of each roll, if using.

Assemble the hero

Place sliced chicken Milanese pieces along the bottom half of each roll to form an even layer. Top the chicken with the dressed arugula, tomatoes, and red onion. Drizzle a little additional pesto vinaigrette over the filling if desired. Close the roll and press gently.

Serve

Cut the hero in half if desired and serve immediately with lemon wedges on the side for squeezing. Offer extra vinaigrette for passing.