Chicken Milanese

 Chicken Milanese is really delicious. But it is only as good as its sauce and breading. Otherwise, it tastes like really bad airline food. Secondly, do not add additional salt to the chicken, breading or sauce. Season bread crumbs, Parmigiano and stock have salt. Additional, Cognac is the best to add to the sauce. But not having this you can add a dry Spanish Sherry. If you do not have either, I would not recommend making the dish. This
dish is best served along side a mix salad made with mesclen.

 

Sauce
6 tablespoons cold unsalted butter, cut into tablespoons
2 medium shallots, minced
1 clove of garlic finely minced
1 cup heavy cream
1 cup dry white wine
1 cup chicken stock 

2 tablespoons chopped fresh herbs of your choice (sage, chives, tarragon)
2 tablespoons of cognac
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon of Spanish smoked paprika
Freshly ground black pepper

 

Chicken
1 cup seasoned dry bread crumbs
1/2 cup panko
1/4 cup freshly grated Parmigiano-Reggiano cheese
Finely grated zest of 1 lemon
1 1/2 teaspoons dried thyme
2 large eggs
Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick
Freshly ground black pepper, no salt!
Vegetable oil, for frying
1/4 cup chopped parsley for garnish



In a sauce pan melt one tablespoon of butter. Now add the shallot and minced garlic. Simmer until they are soft. Add the rest of the sauce ingredients with the exception of the remaining butter and lemon juice. Simmer for twenty minutes until the mixture has reduced.

While the sauce is simmering pound out your cutlets until they are 1/4 inch thick. Now mix  the breading ingredients in a bowl and set aside. Beat the two eggs in a bowl and set aside. Now heat a skillet with olive oil on medium high. Proceed to bread the cutlets and saute until golden brown. Drain on paper towels.

To finish the sauce add the remaining butter as if it is a Bearnaise. Whisking until the butter thickens the sauce and add the lemon juice.

 A special note for those cooking enthusiast, Saveur has a really great Mexico Issue out now. Even if you are not into cooking it is a really interesting read! Diana Kennedy's a  expat who has influenced the cooking world with many cook books. Really great Oaxacan Enchiladas recipe too.

Amish Peach Slab Pie

Peach Filling:                                                         

6 cups peaches (about 9-10), peeled,
 pitted and cut into thin slices.

1 cup sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1/8 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground fresh nutmeg

1/4 teaspoon almond extract

 1 Recipe of Never Fail Pie Crust (See Earlier Post)

Roll out half the dough on floured work surface....slightly larger than pan.
Spray pan with cooking spray. Line with parchment paper, leaving a 1-inch overhang on the long sides. Transfer dough to prepared pan. Trim edges of dough.

For filling, combine sugar, cornstarch, spices and salt. Add sliced peaches and lemon juice and stir. Pour peach filling into prepared baking sheet. Dot with a little butter for richness.
Roll out remaining dough. Place on top of filling. Trim edges of dough to hang over sides slightly.

Optional idea is to cut pretty designs on pastry top. Fold edges under and pinch to seal.
Dust top of pastry with sugar and a little cinnamon.

Bake at 375°F for about 45-50 minutes...or until golden and filling is bubbling.

Allow to cool completely on wire rack (several hours). Then pull up parchment paper to remove.