The milanesa is an Italian dish named after the city of Milan that consists of a lightly bread cutlet of meat sautéed in olive oil to produce a flavorful and tender main course dish.  Commonly made with chicken, veal, or pork, all you need to make this simple Italian preparation is eggs, the cutlet of your choice, and breadcrumbs.  I was drawn to this version of a chicken Milanese in a recent issue of Food & Wine magazine.  The egg mixture in this recipe is flavored with tangy Dijon mustard and some cayenne pepper for a touch of heat.  Panko, or Japanese bread crumbs are used to form a perfectly crunchy crust on the chicken cutlets, and the chicken is cooked in extra virgin olive oil for that additional fruity flavor.  Topped with some roasted cherry tomatoes, Parmesan cheese, and a squeeze of fresh lemon juice, this quick-and-easy main course dish is something you will be making again and again.

(To view Food & Wine’s recipe, click on the following link: http://www.foodandwine.com/recipes/spicy-chicken-milanese)

Tagged: cayenne pepper, cherry tomatoes, chicken, chicken cutlet, chicken milanese, Dijon mustard, entree, Food & Wine magazine, Italian, milanese, panko breadcrumbs, Parmesan cheese, parsley