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.

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.

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.

In a small bowl, whisk together the mayonnaise, pesto, lemon juice, and grated garlic until smooth. Taste and adjust seasoning if needed.

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.

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.