What is Milanese Sauce?
Have you ever enjoyed breaded chicken cutlets with Milanese sauce? It’s more widely known as chicken Milanese and can be served with a zesty butter or red sauce.
I was still confused and needed more information. I wondered if chicken Milanese was the same as Parmesan chicken… and found that it is pretty similar. I won’t argue it’s the same because I’m no culinary historian, but I’m not to be completely shamed. I’m not quite as clueless as I had thought!
Anyway, back to the chicken and Milanese sauce part. The chicken is beaten down and turned into fried, Italian breadcrumb-happy cutlets, traditionally. For ease of cooking and a less massive version, you can double the smaller amount of your chicken by cutting them completely in half. What about the sauce, you ask?
I’ve seen chicken Milanese served with tomato sauce more often than not… but that’s a Southern thang, y’all! We tend to love imagining Italian food swimming in tomato sauce as others may imagine us wearing flappy overalls, playing banjos with moonshine by our feet. Neither one of those assumptions is quite right in all cases!
What is Authentic Milanese Sauce Made With?
More often than not, you’ll find Italian cooking complemented with buttery sauces. Also common is lemon juice and/or zest in that sauce! Such is the case with our chicken Milanese sauce! If you’re going for authenticity and a less heavy result than a tomato paste, this sauce should be perfect! While both would taste great, I do like learning how a dish is best garnished for traditional results. It’s part of my cultural fascination and it’s so fun to satisfy!
So if you want to learn a great recipe for chicken Milanese with an authentic-style sauce, check this chicken out.
Without measurements, a few of the basic ingredients for the sauce would include:
- heavy cream
- dry white wine
- chicken stock
- lemon juice
- salt and white pepper.
There are other variations available without the use of wine, but y’all know I love cooking with alcohol so I support this wine sauce! I was also intrigued by the use of fresh white pepper instead of black pepper! The taste will be slightly different and tangier than black pepper because white pepper is aged longer. That should accentuate the wine and lemon zest nicely as well as keep the Milanese sauce from being aesthetically “tainted” by weird speckles!
Whatever sauce you choose to make, I hope it turns out perfectly! I can’t wait to try making my own now!