Posted by: lisetta | September 12, 2007

Petti di pollo alla milanese

Petti di pollo alla milanese

Does heartbreak lead to vegetarianism? I haven’t cooked meat since breaking up with my boyfriend in early spring! He was the chef de cuisine, believe it or not, and made the best stews I’ve ever tasted. Before meeting him the only way I even knew how to make meat was braised in wine (which he never touched), grilled, ground into polpette (meatballs), or alla milanese (lightly breaded and fried).

The traditional cotoletta alla milanese is made with thinly sliced veal, patted dry, lightly salted, dipped in beaten egg, then pressed in to bread crumbs and fried quickly in oil and butter. I used thinly sliced chicken breasts (petti di pollo) in tonight’s version of this classic, using self-seasoned bread crumbs with with oregano (parsley and/or herbes de provence are also nice here). Here’s what I did:

Heat oil/butter in a pan.
Slice a chicken breast into 3-4 slices. Want thinner slices? Pound them out flat.
Beat an egg; dip chicken breast into it.
Press egg-dipped chicken breast into bread crumbs, pressing down to ‘attach’ the breading.
Place them in the hot oil/butter and quick fry, leaving them long enough to brown on each side.
When finished cooking, place them on a paper towel to soak up some of the excess oil.
Serve soon!

That’s it. Yet another simple recipe from your favorite blog. 🙂 ANYONE can make this recipe; very little can go wrong with it. Honestly.


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