Milanese Recipe

Prepare chicken

Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/4 inch (6 mm). Trim any fat and season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set up breading station

In a shallow dish combine the flour and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In a second shallow bowl whisk the two eggs with 2 tablespoons milk until smooth. In a third shallow bowl mix the breadcrumbs, grated Parmesan, and 1/2 teaspoon garlic powder until evenly combined.

Bread the chicken

Working one at a time, dredge a chicken piece in the flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Set coated cutlets on a wire rack and let rest 5 minutes to help coating adhere.

Fry the cutlets

Heat a large skillet over medium heat and add 1/2 cup vegetable oil and 1 tablespoon unsalted butter. When oil is shimmering and butter foams (about 325–350°F / 160–175°C), add cutlets (do not overcrowd — fry in batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Adjust heat to maintain even browning. Transfer to a paper towel–lined plate or wire rack to drain briefly.

Toast buns

Split brioche buns and spread a thin layer of the reserved 1 tablespoon butter on cut sides. In a separate skillet over medium heat or in the oven, toast cut sides until golden and just crisp, about 1–2 minutes in a skillet or 3–5 minutes at 375°F (190°C).

Melt cheese

Place a slice of provolone or cheddar on each hot cutlet immediately after frying. Cover the pan briefly (30–45 seconds) or place cutlets in a warm oven for 1–2 minutes to melt the cheese.

In a mixing bowl combine shredded green cabbage, red cabbage and shredded carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Chill at least 10 minutes (or up to 1 hour) to let flavors meld.

Spread 1–2 tablespoons ketchup on the bottom half of each toasted brioche bun. Place the cheese-topped chicken cutlet on the bun, then add a generous scoop (about 1/2 cup) of creamy coleslaw on top of the cutlet. Cap with the top bun and press slightly to set. Serve immediately with extra ketchup on the side.