I started making a marinara sauce which I was contemplating having with some spaghetti or fusilli, but then I spotted some chicken breast in the fridge stupidly tucked behind some yoghurts and, in the words of our favourite Futurama chef Elzar, I knocked it up a notch to make chicken Parm/Milanese.

To be perfectly honest I’m not sure if the two are American versus European terminology or fundamentally different dishes but the same elements are there so I’ll just call this my take on both.

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