Recipe courtesy of Geoffrey Zakarian
Chicken Milanese Sandwich
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 1 hr 5 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1635
- Total Fat
- 102 g
- Saturated Fat
- 29 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 65 g
- Cholesterol
- 387 mg
- Sodium
- 1233 mg
This sandwich takes everything you love about a classic Milanese and elevates it with restaurant-worthy flavor and texture. The chicken is thin, crisp and perfectly seasoned, and layered with peppery arugula, slightly bitter radicchio and bright marinated onions for contrast. A rich, lemony aioli ties it all together and adds just enough indulgence to make it special. Serve it on toasted ciabatta for the perfect balance of crunch, freshness and richness—the kind of sandwich that feels both sophisticated and completely satisfying.
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1635
- Total Fat
- 102 g
- Saturated Fat
- 29 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 65 g
- Cholesterol
- 387 mg
- Sodium
- 1233 mg
Ingredients
Aioli:
Chicken Sandwich:
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Directions
Special equipment:
a meat mallet- For the aioli: Add the garlic to a food processor along with the lemon juice, lemon zest, Dijon, egg yolks, 1/2 teaspoon salt and a few grinds of black pepper and pulse to combine. With the machine running, add the neutral oil in a thin stream, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. If the mixture is too thick at this point, add up to 3 tablespoons of water with the machine running to get the desired consistency. Store in an airtight container and refrigerate until ready to use.
- For the chicken sandwich: In a small bowl, combine the red onion and lemon juice. Season with salt and pepper and let marinate until ready to use.
- In a large bowl, combine the arugula, radicchio and basil. Reserve in the refrigerator until ready to use.
- Working one at a time, place a chicken breast in a gallon-size resealable plastic bag, leaving it partially unsealed. With a meat mallet, pound the chicken until about 1/4-inch thick. Season all over with salt.
- Place the flour, eggs and panko separately in three medium bowls and season each with salt and pepper. Stir the thyme, garlic salt, onion powder and Parmesan into the panko.
- Working one at a time, dredge the chicken first in the flour, then the egg and then coat in the crumb mixture. Set aside on a plate.
- Heat a large skillet over medium heat and add 1/4 cup clarified butter; let get hot. Add half of the chicken and cook until golden brown, about 5 minutes on each side. Season with salt and pepper. Transfer from the skillet to a sheet pan lined with a rack or paper towels. Wipe out the skillet, then repeat with the remaining clarified butter and chicken.
- Preheat the broiler to high.
- Trim the edges of the ciabatta loaves, then slice each in half vertically, then again horizontally. Arrange the halves cut-side up on a sheet tray, then drizzle lightly with olive oil, season with salt and broil just until lightly charred around the edges. (If using ciabatta rolls, simply slice them in half and toast in the same way.) Immediately rub the toasted surface with the garlic.
- Spread about 1 tablespoon of the prepared aioli on both cut sides of the bread. Layer a piece of chicken on the bottom half, then top with the arugula mixture and marinated onions, dividing evenly among the sandwiches. Squeeze a little lemon juice over the top, then close with the remaining bread halves. Serve immediately.
- Cook’s Note: Here are two variations: Give this chicken sandwich a classic twist with creamy avocado, crisp bacon, green leaf lettuce and juicy tomato. Keep the lemony aioli — it ties everything together and adds just enough richness. Stack it all on toasted white bread for a fresh, modern take on the traditional club.
- For a brighter, Mediterranean-inspired version, spread cool tzatziki on the toasted bread and layer in the chicken with a mix of fresh dill, mint and spring greens. Keep the red onions and add chopped olives and chunks of feta for briny depth. Serve with lemon wedges.
