Milanese Sandwich Recipe

Split and slice bread

Slice the loaf horizontally into two long halves suitable for sandwich assembly (or slice into 4 individual sandwich portions). If the bread is very thick, halve each side again to create accessible layers.

If your veal or chicken cutlets are thicker than about 1/8–1/4 inch, place them between plastic wrap and gently pound with a meat mallet to an even thinness (about 1/8 inch). Trim to fit the bread length if needed.

Set up dredging station

In three shallow dishes place: (1) flour seasoned with 1/2 tsp salt and 1/4 tsp pepper; (2) whisk eggs with whole milk until smooth; (3) combine breadcrumbs, grated Parmesan, and remaining 1/2 tsp salt and 3/4 tsp pepper.

Bread the cutlets

Working one at a time, dredge each cutlet in the seasoned flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a tray and let rest 5 minutes to set the crust.

Fry the cutlets

Pour the vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a breadcrumb test sizzles (about 350°F if using a thermometer). Add butter to the pan and swirl. Fry cutlets in batches without overcrowding: 2–3 minutes per side until golden brown and cooked through (internal temp 165°F for chicken; veal 145°F). Transfer to a paper towel–lined tray and keep warm in a low oven (200°F).

Make spread

In a small bowl combine mayonnaise, Dijon mustard, 1/2 tsp lemon juice (from the lemon), and olive oil. Season to taste with a pinch of salt and pepper. Stir until smooth.

If desired, rub the cut side of the bread lightly with the halved garlic clove for a subtle garlic note.

Spread the mayonnaise-mustard mixture evenly on both cut sides of the bread. Layer the fried cutlets evenly along the bottom bread half. Top immediately with provolone or mozzarella slices so they warm and slightly melt from the cutlets. Add sliced tomato in an even layer.

Toss arugula with remaining 1/2 tsp lemon juice and a pinch of salt and pepper. Drizzle 1 tsp olive oil over the arugula and toss to coat. Pile the dressed arugula on top of the tomatoes.

Close the sandwich, press gently to compact, and cut into serving portions. Serve immediately while the cutlets are still warm.

Optional: Warm the assembled sandwich lightly in a 350°F oven for 4–5 minutes to meld flavors and finish melting cheese. Cut and serve with lemon wedges on the side.