Posted by: timscooking | March 1, 2010

Saturday Night Dinner

Saturday night is often the night when we have friends over for dinner and cards or, as was the case this week, the night we caught up on the tv shows we recorded during the week. It’s also a great night to spend some time making a “date night” meal. This week, I made Chicken Milanese with a baby greens salad and pasta with gremolata. Sounds pretty technical but actually it is a great meal using simple ingredients. The key is the prep since the whole dish comes together very quickly once the pasta is done.

The star of most Milanese preparations is chicken, pork, or veal sliced thin, lightly breaded and pan-fried for 2 to 3 minutes on each side depending on the actual thickness of the pieces. Gremolata is a freshly made condiment, usually consisting of two to three finely chopped herbs, lemon zest and juice, and olive oil.

The baby greens came from Trader Joe’s. I simply tossed these with red wine vinegar, olive oil, parmesan cheese, salt and pepper.

Chicken Milanese with Baby Greens Salad

1 8 oz. boneless, skinless chicken breast

2 tbsp. flour

1 large egg, beaten

1/2 c. seasoned bread crumbs

4 c. lightly packed baby greens

3 tsp. red wine vinegar

1/4 c. extra virgin olive oil

1/2 tsp. sea salt

1/4 tsp. fresh ground black pepper

1/4 c. parmesan cheese

Boil large pot of water for pasta. Once water boils, add 1 tablespoon kosher salt and 2 tablespoons olive oil. Drop in approximately 4 oz. pasta of choice and cook according to package instructions.

Slice the chicken breast horizontally and place the slices between two sheets of wax paper. Pound each piece with either the flat side of a chef’s knife or use a small skillet until each piece is approximately twice its original area (should be about 1/4 to 1/2 inch thick at this point.) Pat the chicken dry with paper towel. Set up your breading station. Flour in first dish, egg in second and bread crumbs in third. Coat each slice of chicken in the flour, shake off excess, dip in egg and coat with bread crumbs. In a large, pre-heated skillet, add 2 tablespoons of olive oil, and lay each piece of chicken in pan. Fry for approximately 2 minutes or until golden brown, turn and fry for an additional 2 – 3 minutes. Remove from heat.


1 large garlic clove, minced

4 tbsp. finely chopped parsley

1 tsp. lemon zest

3 tbsp. lemon juice (juice of 1/2 lemon)

1/3 c. extra virgin olive oil

salt and pepper

Combine first five ingredients and season with salt and pepper to taste.

When the pasta is done, drain quickly and place in large bowl, add gremolata and some parmesan cheese and toss to coat.

Plate chicken and top with half the salad. Divide the pasta between the two plates. This can easily be doubled or tripled for a small dinner party.



  1. I really need to come over more often!

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