Comments on: chicken milanese + an escarole salad

By: Danica

Danica — Tue, 30 Jun 2009 16:51:11 +0000

I can’t wait to try the pickled onions here! Also, looking for a similarly quick pickled red cabbage recipe. Suggestions?

By: Cait

Cait — Fri, 27 Feb 2009 00:35:56 +0000

This was great. Regarding the semi-blandness of the fried cutlets, though, try throwing in some grated nutmeg and dried oregano into the flour — makes a world of difference. Also serve with lemon– it brings out all the flavor. This addition came straight from f&w’s crispy pork milanese recipe. As far as those onions, I’ll def. be making those again! thanks

By: Jaimy

Jaimy — Thu, 12 Feb 2009 16:10:23 +0000

I could not agree more on your assessment of Anne Burrell! Just as my love affair with Food Network was waning, I caught her show on a recent Saturday by happy accident and now I just can’t get enough. That being said, I haven’t actually tried any of her recipes yet….but now I am inspired. Thanks!

By: Laura

Laura — Wed, 11 Feb 2009 22:53:50 +0000

I made the salad for friends. Everyone loved it except that it was WAY too salty so I made the onions again and used only 1 tsp of salt and that was very good. Onions great on sandwiches too.

By: Ang

Ang — Mon, 09 Feb 2009 18:21:43 +0000

This was my favorite Deb meal ever, with the exception of the chicken pot pie… MAYBE.

By: Katie

Katie — Thu, 05 Feb 2009 02:37:28 +0000

Thank you so much for this meal! I’m a relative newbie when it comes to cooking, but I’ve had success with your apple cake, sausage soup and even the onion tart. This was my first time frying, first time pickling, and first time using escarole. My husband and I loved it. Love trying new things, and love taking new cooking steps with your recipes.

By: Peggy

Peggy — Thu, 05 Feb 2009 01:31:44 +0000

Another fantastic meal! I am addicted to this salad. I have made it three times since you posted it. My husband (not a fan of bitter greens) loves the meal. Thanks Deb!

By: deb

deb — Wed, 04 Feb 2009 14:29:53 +0000

I am no expert on breading and frying things, but this technique worked fantastically. There was no separation. I think letting the coating set in helps.

By: cheesepuff

cheesepuff — Wed, 04 Feb 2009 04:22:21 +0000

Funny, I had just made chicken cutlets the night I saw this. I find that dredging the chicken in flour causes the coating to sort of bubble and separate from the meat. My Italian mommy always did it with just egg and breadcrumbs (and so does my hero, Marcella.) Deb, do you think it’s better with the flour?

By: Mimi Pond

Mimi Pond — Wed, 04 Feb 2009 03:47:55 +0000

The whole thing, again, is THE BOMB. But the salad is monster. The family requests the pickled onions in any salad now. Salad without it is SAD salad. YOU KILL! YOU ROCK! You are the Bruce Springsteen of food, my darling!