“Milanese” refers to a style of cooking meat cutlets by pounding them thin, dredging them in a crunchy coating, and frying. It is so much faster than fried chicken, and because the cutlets are very thin they cook quickly, which means less time to absorb oil.
You can use this technique with any boneless meats that are suited for quick cooking. We especially love chicken breasts and pork chops prepared this way. Fish is great, too. Once they’re cooked, you can slice the cutlets into a salad, serve like chicken fingers with your favorite sauce for dipping, with gravy and mashed potatoes, or with a simple squeeze of lemon and your favorite veggies.