Chicken Parmesan: Breaded chicken cutlets, fried to golden perfection, topped with marinara sauce and melted mozzarella, then baked until bubbly.
Chicken Piccata: Lightly floured and pan-fried cutlets, served in a tangy sauce of lemon, butter, and capers.
Chicken Marsala: Sautéed chicken cutlets paired with a rich Marsala wine sauce, mushrooms, and sometimes cream.
Chicken Milanese: Breaded cutlets, fried until crispy, served with a simple arugula salad and lemon wedges.
Chicken Schnitzel: Thin cutlets coated in breadcrumbs and fried until golden, often served with potatoes or a creamy dill sauce.
Chicken Saltimbocca: Cutlets wrapped in prosciutto, topped with fresh sage, and cooked in a buttery white wine sauce.
Chicken Katsu: Japanese-style breaded chicken, deep-fried and served with a tangy katsu sauce and rice.
Grilled Chicken Paillard: Pounded-thin cutlets, grilled quickly and topped with a fresh herb salad or vegetables.
Stuffed Chicken Roll-Ups: Cutlets filled with cheese, spinach, or other ingredients, rolled up, and baked or sautéed.
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