Chicken Milanesas & Pesto Pasta with Arugula-Caper Salad
Milanesas are ubiquitous to all of Latin America, and the Italian influence in countries like Argentina and Uruguay is palpable in recipes such as this one. Instead of frying milanesas in oil, this recipe calls to bake them for lighter flavor and easy cleanup with the same satisfying crunch. Using mayonnaise to bread the chicken instead of eggs adds even more convenience, as there’s no need to fiddle with eggshells or extra oil in the pan. These delightfully crisp cutlets are served with an arugula salad and pesto-dressed egg noodles for a satisfying weeknight meal that comes to together in minutes.