Years ago, I had a job food styling for an Italian cookbook written by a well-known chef. We spent six weeks touring around Italy. We traveled with a giant mortadella sausage in the van, and it was hot, but aside from that it was an amazing trip. The food was even good at the rest stops on the Autostrada. Really good.
We spent a week in Milan, and the food was extraordinary. We had shaved white truffles, and stuffed zucchini flowers, and we were eating and shooting three remarkable meals a day.
Strangely, the meal that I remember best, which ranks with the most wonderful things I have ever eaten, was the chicken Milanese at a tiny hole in the wall in an industrial part of town. This paper-thin and crisp-cooked cutlet was topped with an arugula salad that blew me away. It was so simple, and so perfect.
I make this dish at home all the time, topping the chicken with whatever feels right. Sometimes just tomatoes in the summer, and in the winter a peppery salad with herbs and arugula takes me back to that unforgettable dish, and trip.
I decided to add cannabis to this recipe in the dressing. Making the cutlet crisp would require the temperature to be too hot for our lovely canna-olive oil.
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Chicken cutlets Milanese
6 boneless, skinless chicken breasts, pounded thin
Salt and pepper
2 eggs, lightly beaten
2 cups panko crumbs
Plain canola oil
1 bunch arugula, rinsed, trimmed and dried
Bunch of fresh mixed herbs, rinsed and dried
1 small red onion, peeled and thinly sliced
1 cup grape tomatoes
6 tablespoons canna-olive oil
2-3 tablespoons lime juice
Salt and pepper to taste
6 heaping tablespoons crumbled goat cheese
1 lime, cut in wedges
1. Place the chicken breasts on your work surface and sprinkle with salt and pepper. Place the eggs and the breadcrumbs in separate bowls. Dip the breasts in the egg, followed by the panko crumbs. Be sure they are well coated.
2. Place the oil in a skillet at least ¼ inch up the side of the pan. Heat the oil and when hot add a cutlet or two, do not crowd. Cook for 2-4 minutes and turn to cook the other side. The cutlets should be golden brown. Continue with the remaining chicken. Place on paper towels or a clean dishtowel to absorb the oil.
3. In a medium bowl, combine the greens, herbs, onion and tomatoes and toss with the canna-olive oil and lime juice. Add salt and pepper to taste.
4. Place a cutlet on each plate and top with the dressed greens. Sprinkle with the goat cheese and serve with a lime wedge or two.