Why should chicken have all the fun when it comes to Milanese? Let’s get shrimp in on the fun! 🍤 Super thin breaded shrimp cutlets fried and then served with a oh so simple salad of arugula tossed with lemon and olive oil with lots of shaved Parmesan on top is one of those classic dishes that is so delicious. . . . Shrimp Milanese . . . You start with a basic breading station of 3 bowls. One with seasoned flour (salt and pepper). One with beaten eggs. And one with breadcrumbs (I love Progresso Italian seasoned crumbs).... Butterfly the large shrimp (see how intonation the video) and then dip them in flour first, then eggs and lastly crumbs. Fry in oil (they are very thin they will only take a minute or 2 on each side to cook through) and then drain on paper towels, giving a good squeeze of lemon after it comes out of the oil. For the salad dressing, juice one large Lemon and whisk in 3 tols of olive oil, salt and pepper. Drizzle it over some arugula and toss to lightly combine. Ser...