Pollo Milanese
Breast of chicken coated in breadcrumbs served with chips
It originated from veal that was a favourite in Milan but chicken is now the favoured choice. Our chefs take pride in pounding chicken breasts into an even thickness for coating in eggs before dipping into panko breadcrumbs to create the lovely crispy coating you see once its fried. Drizzled with lemon and salt it's such a great way to enjoy the day.