I thought I was being so smart…
In our intro Dorie tells us, in culinary terms “Milanese” refers to the chicken being breaded and sautéed…and the key is in the chicken being pounded as thin as possible. Since pounding chicken is not something I regularly do, I thought to ask the butcher at our local store if he could do it for me. He said, of course! Wow…how easy would that make things right?!! He told me it would take a few minutes so to continue on doing my shopping. I could literally hear him pounding the chicken and I was so proud of myself for thinking of this..I mean I was already thinking what else I could make! I finished my shopping, picked up my chicken and brought it home for dinner that night.
Unfortunately, all that pounding I heard was not so effective 😩. I went to bread my chicken and found out it wasn’t quite as thin as Dorie suggested and I didn’t have time to remedy the situation. Ugh. So my chicken is thicker than I would have liked, cooked darker than I would have liked, and cut into pieces to make sure it was cooked though. Lesson learned…I will do my own pounding from now on 😂😂
Other than my chicken being too thick it was easy to make.
The salad was an interesting mix of veggies…celery with leaves, English cucumber, bell pepper, basil, and baby greens.
The dressing, simple: olive oil, lemon juice, balsamic, salt and pepper….reminded us all of dressing we had while in Spain and Italy! I couldn’t find white balsamic so I used the regular.
We all enjoyed this meal…commenting on the kick the basil gave the salad and how much we liked this simple dressing..the lemon really made everything taste so fresh. This was a great summer meal and another winner.