Monday, June 4, 2012


  It's fresh corn season in Florida. The corn is so sweet and delicious, that simpler is better.  The Chicken Milansese (or Breaded Chicken) is a great basic recipe, from here you can add a variety of sauces(marinara and mozarella and you have chicken parm), you can also use veal or pork in place of the chicken.  This dinner is a great week night meal.  The chicken can be breaded the night before and refrigerated and the pasta ingredients can be prepped while waiting for the water to boil!  If you want a little more richness, add the heavy cream, but if the corn is fresh it's not neccessary. Serve with a simple green salad, I love arugula with olive oil and white balsamic vinegar.

          Serves 4                  

        4                   Boneless,         skinless, chicken breasts
½ cup          Flour
1½ cups      Panko bread crumbs
½ cup          Grated      parmesan cheese
2                    Eggs
1 tsp             Italian seasoning
                      Salt and pepper, to taste
¼ cup           Olive oil
 ½                  Lemon, cut into 4 wedges

Needed are 3 shallow dishes.
1.  In the first dish mix the flour with a pinch of salt and pepper. 
2.  In the second dish beat the eggs with a splash of water and a pinch of salt.
3.   In the third dish mix the bread crumbs, parmesan cheese, Italian seasoning, and a little salt and pepper.
4.   Put a piece of chicken between 2 sheets of plastic wrap.  Pound that chicken using a smooth surface (the smooth side of a meat mallet, the bottom of a pan) to about 1/2” thickness.  Repeat with the remaining chicken breasts.
5.   Put a skillet on the stove; cover the bottom of the skillet with olive oil, heat over medium.
6.   Place your first chicken breast in the flour covering completely, shaking off excess flour, next into the egg covering again completely, finally into the bread crumb mixture, covering completely.  This part can be done in advance and kept in the refrigerator for up to 2 days.
7.   Place the chicken in the skillet when the oil is hot.  When the breading is a golden-brown color (3-5 minutes) turn the chicken over cooking another 3-5 minutes. 
 8.  Remove the chicken to a plate or a platter, season with salt and pepper, and squeeze a wedge of lemon over the chicken.

Serves 4

¼ cup             Shallots, diced fine
1 cup              Corn, either from 2 cobs of fresh corn, or frozen
15                    Grape or cherry tomatoes, quartered
2 Tbls              Olive oil
*1/2 cup             Heavy cream (optional)
1 1/2 Tbls         Butter
¼ cup              Fresh flat leaf parsley,   chopped fine
2 Tbls               Fresh chives, chopped   fine

                          Salt and Pepper to taste
¾                       Box of linguini or spaghetti (whole box serves 6)
                          Pecorino Romano cheese, grated (or parmesan)

1.                  Put a large pot of water on to boil for the pasta.
2.                  Heat on medium to medium high, the olive oil in a large skillet.
3.                  Cook the pasta in the boiling salted water, about 7 minutes (will still be firm)
4.                  While the pasta is cooking.  Sauté shallots for about 1 minute.
5.                  Add the corn and tomatoes, salt and pepper, *(optional heavy cream) cook 4 to 5 minutes.
6.                  When the pasta is cooked 7 minutes, drain reserving about 1/2 cup of the pasta water.
7.                  Add the pasta to the skillet with the corn and tomatoes, add also the butter and ¼ cup of the pasta water and cook until the pasta is cooked to your liking, you may need to add a little more pasta water. 
8.                  Finish with parsley, chives and grated cheese.

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