chicken & salad, milanese style


how lovely it is to stroll during these long-lit days. this past weekend after dinner, I walked alongside the hudson river, the sky first turning pink, then deepening into oranges and purples as new york city began to twinkle in the distance. we turned up and down (and up and down) the short, small-town boardwalk until the stars began to come out.

it feels like summer has just begun, and yet it is already flying by. I look back on the past year, on everything that has happened, and wonder how everything all somehow took place within one year, and how it all happened so fast.

life certainly has seemed busier, especially following the lost time of the pandemic, which makes me appreciate quiet twilight moments even more, but also has dampened my enthusiasm for long kitchen projects. we’ve also been trying to eat healthier after too much dining out, and this tangy milanese-inspired chicken and salad comes together pretty quick.


makes 4 servings

1-2 celery stalks, thinly sliced
1/2 English cucumber, halved lengthwise & thinly sliced
1/2 bell pepper, finely chopped
1 tbsp fresh soft herbs
handful of baby greens
1 1/2 tbsp freshly squeezed lemon juice
2 tsp champagne vinegar
salt & pepper
4 boneless skinless chicken breast cutlets
1/2 cup (70g) all-purpose flour
1 cup (60) fine dry bread crumbs
3 large eggs
salt & pepper
2 tbsp unsalted butter, plus more as needed
1/4 cup (60mL) olive oil, plus more as needed


dorie greenspan. everyday dorie. new york: houghton mifflin harcourt, 2018.

salad|1 toss celery, cucumber, bell pepper, herbs, and greens in a bowl. pour oil, lemon juice, and vinegar into a small jar, season with salt and pepper, and shake to blend. set salad and vinaigrette aside until needed.
chicken|1 center rack in oven and preheat to 300ºF to keep cutlets warm as each batch cooks. place wire rack on baking sheet.
2 season cutlets with salt and pepper, then cover them with plastic wrap and pound until flattened & even.
3 place 1/2 cup of bread crumbs in a shallow bowl, and 1/2 cup of flour in another. in another bowl, crack and beat eggs. one by one, dredge cutlets through flour, run them through the eggs, then coat them in the crumbs. replenish breadcrumbs as needed. (breaded cutlets can be refrigerated for up to 8 hours)
4 heat a large skillet over medium heat. add 1 tbsp butter and 2 tbsp oil, and when butter is melted, add 2 cutlets. cook until breading is golden on the underside, then carefully turn and brown the other side (~3 minutes per side). when cutlets are golden and cooked through, transfer them to the wire rack and place in oven to stay warm.
5 wipe pan, add 1 tbsp butter and 2 tbsp oil, and cook remaining cutlets.
assembly|1 to serve, season salad with salt and pepper, vigorously shake vinaigrette and pour over the salad, then toss vegetables to coat.
2 place cutlet on each plate, top with some salad, and serve immediately.