Chicken Milanese

Milanese is usually made with a veal cutlet -- pounded, very thin, breaded and then sauteed. But because some people have an issue with veal, I made this with chicken. It is usually topped with a chopped salad. It is good any time of the year, and you can put any kind of chopped salad you want on top, but it is usually made with arugula, tomatoes and red onion. I like to add a few slices of good quality Parmesan Reggiano. 

1 whole skinless chicken breast

2 eggs

1/4 cup flour

1/2 cup Panko bread crumbs

3 tbsp extra virgin olive oil

2 oz unsalted butter

Salt and pepper

For salad (use as much as you would like):

Arugula

Red onion (diced or sliced)

Cherry tomatoes (cut in half)

Radicchio (chopped; optional)

Parmesan Reggiano

Garlic lemon vinagrette (see previous post)

Assemble the flour, eggs and Panko in separate containers. Butterfly the chicken breast and place between two sheets of saran wrap and pound to about 1/4 inch thick with a meat pounder. If you don't have a meat pounder, you can buy one at any grocery store or have your butcher do it for you. 

Peel away the saran wrap. Salt and pepper chicken on both sides. Coat the cutlet in the flour, then the egg, then the bread crumbs, patting the bread crumbs so that they adhere to the chicken. Set aside. Prepare your salad and vinagrette, but do not dress until the last minute.

Next, in a saute pan large enough to hold the cutlet, heat 1-1/2 tbsp of extra virgin olive oil and 1 oz of butter over medium-high heat. Do not let it burn. Add your cutlet. Cook for several minutes until golden brown. Transfer to a dish, add the rest of the extra virgin olive oil and butter and brown the other side.

Plate and place a mound of salad on top with a few slices of cheese and some of the grated lemon zest from the garlic vinagrette and a sprinkle of salt and freshly ground pepper. Even though this is one piece of chicken, adding all the other ingredients expands the size and two people could easily share this, so feel free to either indulge or share! 

Puree of Butternut Squash and Sweet Potato Soup

Top with a dollop of creme fraiche or sour cream. Sprinkle some croutons on top and some chopped chives. Because this is a very hearty soup, you could serve this as an entree with a salad and a delicious piece of crusty bread. Because this recipe makes a large amount of soup, you can be sure people will ask for seconds or you can cut the recipe in half before cooking. It is hard to find small squashes, besides acorns, so I recommend if you take the time to make it, take the time to freeze out portions for another time. It should also be frozen before you add the milk or heavy cream.

3 lbs butternut squash (peeled, seeded, and cut into 1-inch cubes)

2 lbs sweet potato (peeled and cut into 1-inch cubes)

1/2 oz ginger root (peeled and sliced)

1 Gala or Macintosh apple (cored and sliced; no need to peel)

1 large Vidalia onion (peeled and thinly sliced)

6 large cloves of garlic (peeled and chopped)

1-3 sprigs of thyme

1 large bay leaf

3 tbsp brown sugar

12 whole peppercorns

4 oz unsalted butter

2 cups apple cider

Milk, heavy cream or skim milk

4 cups chicken broth

1/2 tsp or more nutmeg

1 oz Jack Daniels (optional)

Creme fraiche or sour cream

Salt and pepper to taste

6x6 double layer of cheesecloth

4-inch piece of butcher's twine

For croutons:

Pepperidge Farm white bread

Butter

Over medium high heat, melt butter. Add onions and garlic and start to caramelize. Stir constantly, this will take about 5 minutes or so. You want to see them turn brown but not burn. You may have to adjust the heat. Add the Jack Daniels (optional) and stir for 1 minute or proceed with brown sugar. Add brown sugar and continue stirring until onions are a beautiful brown color.

Add the apple cider, chicken broth, nutmeg, sweet potato and squash. Bring up to boil. As you are waiting for squash to come up to a boil, make your spice sachet. Using the cheesecloth, place the bay leaf, thyme and peppercorns in center of cheesecloth. Gather up corners and twist. Now use the twine to tie up the bundle. Trim off ends of twine and any extra cheesecloth at the top. Add sachet to soup. 

When soup comes to a boil, lower heat, cover and simmer until potato and squash are very tender. Remove sachet and discard. Puree soup in batches in a blender or food processor and place in bowl large enough to hold each pureed batch. Wash out pot and return pureed soup to the pot. At this point, you will add the milk or skim milk (if you want less calories) or heavy cream (if you want a more luxurious texture). The amount of liquid you add is up to you, the soup should not be too thin or too thick. It is a matter or preference, but it should have good body. Reheat your soup but do not boil and add salt and pepper to taste. 

Directions for croutons:

Use about a half a slice of bread per person. Cut off the crusts and stack the bread on top of each other. Cut into half-inch slices and then half-inch cubes.

Melt as much butter as you want in a saute pan. Add croutons and constantly shake the pan back and forth. Remember the bread will soak up the butter so you need to use enough to get the croutons brown. Also to save calories, I use Grapeseed spray to coat and that can give you a good result as well. You can also use a soft spatula to toss the croutons around. It will take several minutes for them to brown. Season with a little salt. 

Ladle out soup, top with a dollop of creme fraiche or sour cream. Sprinkle some croutons on top and some chopped chives would be lovely as well. Because this is a very hearty soup, you could serve this as an entree with a salad and a delicious piece of crusty bread. Because this recipe makes a large amount of soup, you can be sure people will ask for seconds or you can cut the recipe in half before cooking. It is hard to find small squashes, besides acorns, so I recommend if you take the time to make it, take the time to freeze out portions for another time. It should also be frozen before you add the milk or heavy cream.

How to Cook the Perfect Steak Without a Grill

Grilling season is coming up and some of us who don't have backyards with grills because we live in cities should not despair. You do not need a grill to make a delicious steak. In fact, this is my favorite way to make steak as the butter seals in all the juices and creates a delicious crust.

1 2-inch prime ribeye steak

Kosher salt and freshly ground black pepper

1-2 large sprigs of thyme

1 tbsp extra virgin olive oil

1 oz of unsalted butter

Preheat oven to 450 degrees with rack in center of the oven.

Generously salt and pepper the steak. In an over-proof pan that is just big enough to hold your steak, melt the butter and olive oil on medium-high heat and sear steak approximately 2 minutes on each side until golden-brown. 

Pop pan in the oven and roast for approximately 5-7 minutes for med-rare. Use a digital thermometer in center to test temp if you do not know how to test by hand yet. It should read 120-125 degrees for rare, 130 for medium rare (but remember, it continues to cook when you take it out of the oven, so I recommend taking it out a few minutes early to achieve the results you want). I prefer this cut of meat medium-rare; anything under or over makes it tough. I also recommend placing it on a platter so it does not remain in the hot pan cooking away. Let meat rest for 10 minutes before carving.