chicken milanese

for two days now, i have come home from my typical "many hours well-spent in the life of a graduate student" day and immediately unraveled.. tossed all of my gear (laptop, lunch box, keys, etc.) into the vicinity of their proper places and turned on iTunes.  then came comfort, the purest of pure Sanuk and chef coat type of comfort.

the first of these two days included attempts at honey glazed chicken and bacon bits, perfect roasted potatoes and parmesan popovers.  a potentially ambitious/ big night [mess] in the kitchen.

coincidentally, that same day i found this quote...

"if you're not going to be ready to fail, you're not going to learn how to cook" - Julia Child

this isn't going where you think, but it was close.  chicken wrapped in bacon and perfect potatoes should be cooked on a grill.  enough said.

fast forward to today and better times, bluer skies and confidence restoration project 101.  i read a post over my lunch break from a new favorite blog, the single girl's kitchen.  everything  about this post was superb, particularly the quote, "if you make this dish for a boy, he will probably fall in love with you."  i obviously agree.

my humble response?  chicken milanese.  it will work every time, no exceptions.

(if that isn't your type of occasion, then invite over your best Italian friend and share your cooking talents with this delectable dinner.  if he/she is unavailable, unwilling, or if you don't know any Italians, do as i did, and turn on Ray LaMontagne & The Pariah Dogs or 92 WCIB and pour yourself a glass of wine.. a Missouri white wine, Heinrichshaus Chardonel perhaps..)

cheers,

the friendlier printer version

parmesan crisps
adapted from "Earth to Table"
makes six, 10 minutes

1/2 c. parmesan, freshly grated
2 garlic cloves, diced

start with an oven preheat to 350F.  cover a baking sheet with wax or parchment paper.  distribute parmesan and garlic evenly into six stacks on the wax paper, each about 2" round and leaving adequate space between.  bake for 7-9 minutes until brown crisp just begin to appear around edges.  remove and place onto wire rack for cooling.  crisps may be stored in airtight container in refrigeration for a few days.

chicken milanese
adapted from Olive Garden
serves 1-2, 40 minutes

chicken:
1 large boneless, skinless chicken breast
2 tbsp all-purpose flour, unbleached
1 large egg
1 tbsp milk
1 cup breadcrumbs (you can make these)
1/4 c. parmesan, freshly grated
1 tsp parsley
1 tsp Italian seasoning
2 cloves garlic, minced/diced
4 tbsp extra-virgin olive oil
2 lemon wedges
black pepper, freshly cracked

sauce & pasta:
1/4 c. butter
2 cloves garlic, minced/diced
1 tbsp white wine
1/4 c. all-purpose flour, unbleached
1/2 c. chicken broth (you can make this too)
1/2 c. heavy cream
1/2 c. parmesan cheese, freshly grated
1/2 16 oz. package of tortellini, cooked
black pepper, freshly cracked
salt
optional: (seasonal)
1 c. red or green bell pepper, finely sliced
1 c. cherry tomatoes
1/4 c. spinach, chopped

start by tenderizing chicken breast.  you may choose to cut breast into two, then place between plastic wrap before pounding until flattened approximately 1/2" thick.  preheat large skillet over medium-high heat.  whisk egg and milk together in a flat-bottom bowl.  mix breadcrumbs, cheese, parsley, Italian seasoning, garlic and pepper.  transfer breadcrumb mixture to a flat plate.  dredge chicken in flour, coating both sides, then dip chicken in egg mixture, coating both sides.  dredge in breadcrumb mixture, coating completely on both sides.  place breaded chicken onto preheated skillet and cook until both sides are golden brown and internal temperature reaches 165F.

start preparing sauce by melting butter in sauce pan over medium heat.  add minced garlic and saute for 1 minute.  add flour and stir until well-blended.  add white wine, chicken broth, heavy cream and cheese.  bring to a boil.  reduce heat and simmer until mixture starts to thicken.  add roasted garlic, pepper and salt (plus optional seasonal items), stirring until well-blended.  simmer sauce over low heat for 10 minutes, stirring frequently.  add cooked tortellini to sauce and stir.

plate tortellini and sauce first, then breaded chicken, and finally parmesan crisps.  garnish with lemon wedges and serve immediately.

notes:

serve with chardonnay or chardonel white wine