Chicken Marsala Milanese

Pound the chicken breasts between plastic to about a quarter inch, the thick end flattened to the same thickness as the thin end.

Season both sides with kosher salt, black pepper and cayenne.

Sift flour over both sides; move to a clean plate and keep the floured plate for the breadcrumbs.

Pour about two-thirds of the egg over and brush it on, flip, and brush the rest onto the second side for full coverage.

Shake a generous layer of panko onto the saved plate, at least a quarter inch deep; lay the chicken in, letting excess egg drip off, cover with more panko, press firmly, flip and patch any bare spots.

Optionally grate a light dusting of Parmesan over both sides and press it into the crumbs.

Transfer to a clean plate sprinkled with breadcrumbs, wrap in plastic and refrigerate until frying.

Toss the sliced mushrooms into melted butter in a pan over high heat with a big pinch of salt; cook, stirring occasionally, until well browned, about five or six minutes.

Reduce to medium, sprinkle in flour and stir to toast the starch, making a roux.

Pour in the dry Marsala and the lemon juice; stir, scraping the bottom, and cook about a minute as it thickens.

Add the chicken broth, raise to medium-high and bring to a simmer; add black pepper and a shake of cayenne.

Simmer and reduce, stirring occasionally, about 10 minutes, until thick; keep warm on low.

Before serving stir in chopped parsley and taste for salt.

Fry the cutlet in a generous amount of olive oil over medium-high; once sizzling drop to medium. Cook about three minutes per side, then flip back to the first side for about 30 seconds.

Drain on a paper towel-lined plate; plate beside an arugula salad, spoon the mushroom Marsala sauce over and finish with parsley.