Cook the Book Fridays: Chicken and Salad Milanese style from Everyday Dorie

Dorie Greenspan Chicken and SAlad Milanese Style on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it’s a bit of an old-fashioned classic – in fact, when I served it, Neil said “Oh, we haven’t had schnitzel in ages” (sidenote: what’s the difference between schnitzel and “milanese-style”? Here’s an interesting article). And no, we haven’t and I’m not sure why!

 Dorie says:

My friend Tony Fortuna’s restaurant, TBar, is the kind of place you could go to every day, and many people do—it’s beloved on Manhattan’s Upper East Side. I go there often, and many times, despite all the terrific dishes and the seasonal specials, I end up ordering the Chicken Milanese. I can’t resist the combination of a perfectly breaded, perfectly sautéed chicken breast—in culinary terms, “Milanese” means breaded and sautéed—topped with a bright, citrusy salad and served with a wedge of lemon, just in case you want more tang.

At TBar, the chicken is pounded as thin as an old-school long-playing record; it’s as round as one too. I’ve never been able to come close to TBar’s thinness and circularity, but the spirit of the dish is easy to recreate, and the pleasure is the same even if the aesthetics aren’t.

This was a simple dish to put together and I made everything in advance – chicken, salad and dressing – which made for an easy dinner. Though it’s just a simple meal, it’s so flavourful (I actually used breadcrumbs that had some Parmesan and “Italian seasoning” in them and it worked really well!). I’ll be remaking this old classic sooner rather than later!

Get the recipe for Dorie Greenspan’s Chicken and Salad Milanese style on page 109 of Everyday Dorie or here.

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.



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7 thoughts on “Cook the Book Fridays: Chicken and Salad Milanese style from Everyday Dorie”

  1. I had the same thought about schnitzel. Haven’t had that for a while myself. Thanks for the article. This was definitely something I’ll repeat in the coming months. So delicious.

  2. Share yours and Betsy’s thought about “Why not more often?” I hope the long ingredient list and directions don’t scare readers away because it really was easy to pull together. It’s even a good dish for a Solo meal. I plan to buy a few cutlets and get them to “thinness” and then freeze. In fact, spending an afternoon pounding something that can’t fight back sorta appeals to me right now. Pick any afternoon, I’m ready to pound! Loved the salad/dressing. I bought plain bread crumbs but will use up my Italian-spiced container for the next effort. Happy Thanksgiving, to you, Mardi, and Mr. Neil. I’m thankful we got to meet and have some fun together this past year.

  3. This is a great recipe that I have been making for many years, except the salad was on the side. However, when it comes to schnitzel, I will never forget ordering one in Austria along with spaezle and could not believe my eyes at the size. However, Jim and I ate it all.

  4. So funny that schnitzel is my #1 dish to order when there are German option, and I grew up loving chicken cutlets….and somehow never made the link between the two lol !! Since it is October I am clearly overdue for some Octoberfest related schnitzel finding 🙂 This was a winner however, a simple riff on an old standard for us. And boy, that blue plate is awesome along with your delicious meal – really makes the photo pop !!


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