Chicken Milanese from The Love Goddess' Cooking School and the Weekly Menu

Chicken cutlets breaded with polenta and parmesan, fried to a crisp golden brown.  A lovely entree from Milan, Italy.

This recipe was inspired by one shared in the novel The Love Goddess' Cooking School by Melissa Senate.....

This novel had been sitting on my shelf for quite a while.  I don't remember where I got it.  Perhaps my friend Cam sent it to me.  I was heading out to the pool and had just finished the last ebook on my phone so I went to my bookshelf that is overflowing with books and grabbed one of them.

It turned out to be a very good grab.  It is the perfect, easy, summer read.  Perfect for lounging in the pool.  It follows the story of  Holly who, finding herself suddenly jobless and homeless, flees to the safety and security of her grandmother's home on Blue Crab Island, Maine.  

Holly spent all of her summers and holidays on the Island with her grandmother as she was growing up, helping her to prepare and cook foods for Camilla's Cucinotta, a cooking school with pasta and sauces available for take out.  

Holly's grandmother, Camilla, also passed out fortunes in addition to classes and food.  Holly is only home a short time when her grandmother passes away and she becomes the sole heir of the house that also serves as classroom and store.  Luckily she also inherits her grandmother's recipes and decides to stay and carry on her grandmother's legacy. 

Holly's first session of classes has 4 students enrolled, the same number that were in her grandmother's first session.  As Holly finds her way in life she also becomes friends with the students who are all looking for their paths as well.  

It is a fun read, with likeable characters and a predictable ending.  I enjoyed it nonetheless.  As a bonus, the author shared several of the classroom recipes at the end of the book.

I did make some adaptations to the recipe but I stuck with the author's use of instant polenta in place of the bread crumbs normally used for this dish.  GENIUS!!!  The polenta gave the cutlets a gorgeous, crisp coating.

I am sharing this post over at Foodies Read.  Stop by and see what the others are reading and cooking this month.

Tomorrow we are heading over to Amy and Doug's.  Their new pool is complete and they are having family dinner to celebrate. They were gifted a Frozen Margarita machine so have decided to have a Fiesta.  I am bringing a Margarita inspired Tiramisu.

Wednesday morning we are heading out to see our friend, Sister MaryAnn, who lives in Kalamazoo. It is a 3 hour drive so we decided to make an event of it.  There is Castle in Kalamazoo that has a winery, a B&B, and restaurant.  After lunch with Sister we are heading over for a couples massage, followed by dinner and a night's stay.  We will head home after breakfast.  I hope to stop in for another quick visit on our way out.

Here is what I've got planned for dinner this week.  What's on your Weekly Menu?

Saturday

Pork Chop and Peaches Skillet

Baby Red Skin Potatoes

Sunday-Pool Party at Amy's

Avocado and Melon Crudo

Margarita Tiramisu

Meatless Monday

Gnocco Frito

Cheese Ravioli

Tuesday

Pork Chop Suey

Steamed Rice

Wednesday

Dinner at Henderson Castle

Thursday

Carry out at Music in the Park

Friday

Lobster Roll Pasta Salad

  

Entrees, Chicken, Cutlets, Fried,

Entrees, Chicken

Italian

Yield: 4 servings

Author: Wendy Klik

Chicken Milanese

Chicken cutlets breaded with polenta and parmesan, fried to a crisp golden brown. A lovely entree from Milan, Italy.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 2 large chicken breasts, cut in half lengthwise
• 1 c. instant polenta
• 3/4 c. grated parmesan cheese
• 1 c. flour
• salt and pepper, to taste
• 1 egg
• water
• 1 T. olive oil
• 1 T. butter
• Juice of 1 lemon

Instructions

1. Place the chicken cutlets in between plastic wrap and pound with a meat mallet to a thickness of about 1/4" thick.
2. Line 3 shallow bowls on your work station. Place the flour into the first bowl. Season with salt and pepper.
3. Whisk the egg with some water in the second bowl.
4. Combine the polenta and cheese in the third.
5. Heat the olive oil and butter in a large skillet over medium high heat.
6. Dredge each cutlet first in the flour, then in the egg and lastly into the polenta. Place into the skillet, working in batches so as to not crowd the pan, and fry for a few minutes, until the bottom is golden brown and crisp. Flip and cook for a few minutes longer until the chicken is cooked through and the other side is crisp and golden brown.
7. Place onto a serving platter and keep warm while finishing the rest of the chicken.
8. When all chicken is on platter, squeeze the juice of on lemon over all and serve.

Notes

Adapted from a recipe found in the novel The Love Goddess' Cooking School.

Nutrition Facts

Calories

542.75

Fat (grams)

16.42 g

Sat. Fat (grams)

6.31 g

Carbs (grams)

58.42 g

Fiber (grams)

1.5 g

Net carbs

56.9 g

Sugar (grams)

0.59 g

Protein (grams)

37.71 g

Sodium (milligrams)

550.25 mg

Cholesterol (grams)

137.18 mg

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