There’s something magical about turning a classic Italian chicken cutlet into a hearty sandwich, especially when you pair it with peppery arugula and creamy pesto mayo. This chicken milanese sandwich with pesto mayo is everything you want in a comforting yet elevated meal—it’s crispy, juicy, herby, tangy, and satisfying. Inspired by the milanesa recipe but tailored into a portable form, it’s the perfect way to make use of those boneless skinless chicken breast recipes you're always bookmarking. If you're looking for chicken breast dinner ideas that go beyond the usual, this is your new go-to.
Crispy Chicken Milanese Sandwich with Pesto Mayo
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Italian
Meat mallet or rolling pin For pounding the chicken into even cutlets.
Three shallow bowls or plates For dredging the chicken in flour, egg, and breadcrumbs.
Large Skillet or Frying Pan Nonstick or cast iron is ideal for frying.
Mixing bowl To dress the arugula and mix the pesto mayo.
Tongs or spatula For flipping the chicken.
Paper towels For draining the chicken after frying.
For the Chicken Milanese
- 2 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons whole milk
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Olive oil for frying
For the Pesto Mayo
- ½ cup mayonnaise
- 3 tablespoons basil pesto homemade or store-bought
- 1 teaspoon lemon juice
- 1 small garlic clove finely grated
For the Sandwich Assembly
- 4 crusty sandwich rolls or ciabatta buns
- 2 cups fresh arugula
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 ripe tomato sliced
- Shaved Parmesan cheese optional
Prepare the Chicken Cutlets
Start by slicing the chicken breasts horizontally to create four thinner cutlets. Place each cutlet between two sheets of plastic wrap or parchment paper and pound with a meat mallet until about ¼ inch thick. This step is crucial for achieving that signature chicken milanese texture—crispy on the outside, juicy inside.
Dredge and Bread the Cutlets
Set up your breading station: one plate with flour, one bowl with whisked eggs and milk, and one plate with a mixture of breadcrumbs, Parmesan, lemon zest, garlic powder, salt, and pepper.
Dip each cutlet first in flour, then in the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Gently press the crumbs to help them adhere.
Fry the Chicken
In a large skillet, heat a generous layer of olive oil over medium-high heat. Once shimmering, fry the cutlets in batches, about 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels.
This method is very similar to making veal milanese or chicken marsala—it’s all about getting that golden crust. And if you're thinking about lighter baked italian chicken options, feel free to air-fry or bake the cutlets instead.
Make the Pesto Mayo
In a small bowl, whisk together the mayonnaise, pesto, lemon juice, and grated garlic until smooth. Taste and adjust seasoning if needed.
Dress the Arugula
In another bowl, toss the arugula with olive oil and balsamic vinegar. This light salad not only adds flavor but also a nice contrast in texture, echoing the popular chicken milanese with arugula salad.
Assemble the Sandwiches
Slice the ciabatta rolls and lightly toast them to add texture. Generously spread the pesto mayo over the bottom half of each roll. Place a crispy breaded chicken cutlet on top, followed by a few slices of ripe tomato. Add a layer of shaved Parmesan, then finish with a handful of fresh arugula. Place the top half of the roll over everything and gently press to hold the sandwich together. Serve immediately while the cutlet is still warm and crisp.
Pairings
This sandwich is bold enough to stand on its own, but here are a few ideas to round out your meal:
- Crispy Potato Wedges or Garlic Fries: Adds a classic crunch factor.
- Lemon-Dressed Orzo Salad: Enhances the citrus notes in the pesto mayo and breadcrumb coating.
- Sparkling Water with Lime or Italian Soda: Keeps things light and refreshing.
- A light Pinot Grigio or Sauvignon Blanc: If you're going the wine route, these pair beautifully with the richness of the chicken and the brightness of the pesto.
Want to turn this into a dinner party idea? Serve mini versions as sliders along with classic italian dishes like a small plate of caprese salad or a bowl of marinated olives.
FAQs
1. What kind of chicken is best for chicken milanese sandwiches?
Boneless skinless chicken breasts are ideal for this recipe. They’re easy to slice into cutlets and cook evenly when pounded thin. If you prefer more flavor, you could also try boneless chicken thighs, but they might not stay as flat or crisp.
2. Can I make the cutlets ahead of time?
Yes! You can bread and fry the chicken up to 1 day ahead. Keep them in the fridge and reheat in a 375°F oven for about 10 minutes. It’s also a great way to use up leftover chicken recipes—just reheat and assemble the sandwich fresh.
3. Is this the same as a milanesa recipe?
It’s inspired by the milanesa recipe, which refers to a breaded meat cutlet fried until golden. In Italian cuisine, this is known as chicken milanese. The sandwich is just a fun, modern twist that makes it handheld and super satisfying.
4. Can I bake the chicken instead of frying?
Absolutely. For a baked italian chicken approach, lay the breaded cutlets on a wire rack over a baking sheet and spray lightly with olive oil. Bake at 425°F for about 20 minutes, flipping halfway through.
5. What can I do with leftover chicken cutlets?
So many things! Slice them over pasta, toss them into a Caesar or arugula salad, or make them into wraps. This recipe fits perfectly into your rotation of chicken cutlet dinner ideas and is a great way to keep things interesting.
