“What would you serve the president if he or she came to dinner?” This is the hypothetical question my husband likes to ask me every so often at dinner. Perhaps a poached pear salad and beef tenderloin. My answer changes with the season and who is currently in office.
Nevertheless, the question reminds me of a famous scene from one of my favorite movies Pixar’s Ratatouille. Remmy, the rat and chef behind the restaurant’s new found success has to decide what he will make for the much feared restaurant critic Anton Ego. His daring choice, ratatouille, a French vegetable dish with eggplant and tomatoes is questioned by others. However, one bite leaves Ego smitten because it takes him back to his family’s dinner table. It was his childhood favorite. So, I believe that knowing what a person loved as a kid could help you decide what to make.
I love reading about what inspires other cooks and learning if there is a childhood meal they still love and make for themself. My childhood favorite was breaded chicken cutlets. They were always my choice for my birthday dinner as a kid. So, when I went out for my birthday a few weeks ago I happily ordered the chicken Milanese and savored every bite.
Still thinking about that crispy birthday chicken days later, I decided to create my own ultimate version of the dish. I wanted to create a crispy and tender chicken so I used buttermilk and eggs with a panko and fine breadcrumb mixture. I also decided to tweak the traditional arugula salad. My recipe has a tangy green apple salad with a Dijon vinaigrette and toasted walnuts. The salad is a new favorite that I had been working on but the flavor combination with the crispy chicken is divinely good.
Chicken Milanese- Serves 4 to 6
- 3 chicken breasts, slice into cutlets
- 1½ cups flour
- 3 large eggs
- 1 tablespoon Dijon mustard
- ½ cup buttermilk
- 1¼ cup fine plain breadcrumbs
- 3/4 cup Panko breadcrumbs
- 4 tablespoons butter
- 6 tablespoons olive oil
- 1 lemon cut into thin slices
Preheat the oven to 350 degrees.
First, prepare the chicken breasts by slicing them in half horizontally to create cutlets. Place the chicken on a cutting board and put a sheet of plastic wrap over it. Then pound it with a meat hammer until it is about ½ inch thick.
Next bread the chicken. Prepare three shallow dishes with the breading ingredients. In the first bowl place 1½ cups flour. Whisk together the eggs, Dijon mustard and buttermilk in the second. In the third bowl mix together 1¼ cup fine breadcrumbs and 3/4 cup panko bread crumbs. Coat the chicken in the flour. Then dip it in the egg mixture letting any excess drip off. Lastly coat the chicken in the bread crumbs. Continue the breading process for all of the chicken.
Finally, pan fry the chicken. In a large non stick skillet melt 2 tablespoons butter and add 3 tablespoons of olive oil over medium to medium high heat. Add three pieces of chicken and cook until golden brown about 6 minutes a side or until cooked through. Place the cooked chicken on a baking sheet with a wire rack and place it in the oven while cooking the second batch. Carefully, wipe the pan clean with a paper towel. Then place the pan back on the heat and add the remaining butter and oil and cook the last pieces of chicken and keep them warm in the oven while making the salad.
Green Apple and Parmesan Salad
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon honey
- ¼ cup olive oil
- ½ cup walnuts
- 3 tablespoons sugar
- 2 (4.5 oz) package of Baby Romaine lettuce, like Gotham Greens
- 1 green apple
- 1 small wedge of Parmigiano Reggiano cheese
First, make the salad dressing. In a small bowl whisk together the vinegar, mustard, lemon juice, salt and honey. Then slowly stream in the olive oil while continuing to whisk the dressing until it comes together.
Second, candy the walnuts. In a small nonstick skillet over medium heat add the sugar and walnuts. Keep a close eye on it and stir occasionally until the sugar melts and coats the nuts. Remove the nuts from the pan and allow them to cool.
Next, cut the apples and the parmesan. Cut the apples into thin matchstick slices. Then cut the parmesan into thin matchstick pieces until you get about 1/3 of a cup. I like to use a julienne cutter which makes quick work of it.
Finally, assemble the salad. In a large bowl mix together the chopped lettuce, apples cheese and walnuts toss with salad dressing to taste. Serve the warm chicken with a side of apple and parmesan salad and a slice or wedge of lemon for squeezing on the chicken.
Chicken Milanese with a green apple and Parmesan salad- this is the dinner I have found my self making again and again. It’s a light and delicious summer dish. The crispy chicken cutlet with the tangy green apples and Parmesan cheese is a flavorful twist on a well loved classic.
