Comments on: chicken milanese + an escarole salad http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/ Wed, 23 May 2012 22:18:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Candace http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-1750708 Candace Wed, 04 Apr 2012 19:16:39 +0000 http://smittenkitchen.com/?p=1851#comment-1750708 Do you have any tips on how to deep fry properly? For the life of me I never can get a good coating no matter the instructions I follow. Any links to a decent deep fryer or trouble shooting deep frying for dummies? Thanks for all you do love the site! Do you have any tips on how to deep fry properly? For the life of me I never can get a good coating no matter the instructions I follow. Any links to a decent deep fryer or trouble shooting deep frying for dummies? Thanks for all you do love the site!

]]> By: shannon http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-1361025 shannon Tue, 27 Dec 2011 09:56:11 +0000 http://smittenkitchen.com/?p=1851#comment-1361025 Thank you so much for all the tips. The fact that you suggested what to do the night prior to the dinner, as well as cooking ck in batches and leaving the cooked portions if the oven, these are fantastic suggestions, that, surprisingly, we don't all realise (mainly me). My new years resolution is to prepare simple dinners for my dinner parties, therefore, I will host! This recipe works so perfectly, as it looks great, and I can pre-prepare! Healthy, too. Thank you so much. xxx Thank you so much for all the tips. The fact that you suggested what to do the night prior to the dinner, as well as cooking ck in batches and leaving the cooked portions if the oven, these are fantastic suggestions, that, surprisingly, we don’t all realise (mainly me). My new years resolution is to prepare simple dinners for my dinner parties, therefore, I will host! This recipe works so perfectly, as it looks great, and I can pre-prepare! Healthy, too. Thank you so much. xxx

]]> By: Olivia http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-612997 Olivia Sat, 09 Apr 2011 18:12:40 +0000 http://smittenkitchen.com/?p=1851#comment-612997 Cotoletta alla Milanese with chicken is still good..but once you've had the original with veal you'll never go back! Growing up my mom used to make it with turkey to compensate for the frying :) you have such wonderful recipes! Cotoletta alla Milanese with chicken is still good..but once you’ve had the original with veal you’ll never go back!
Growing up my mom used to make it with turkey to compensate for the frying :)
you have such wonderful recipes!

]]> By: Salma http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-605351 Salma Sun, 27 Mar 2011 18:28:08 +0000 http://smittenkitchen.com/?p=1851#comment-605351 again with the perfect browning? How do you manage it? My fried anything is never that beautiful. Ugh. again with the perfect browning? How do you manage it? My fried anything is never that beautiful. Ugh.

]]> By: Jacob http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-410033 Jacob Thu, 29 Jul 2010 01:44:32 +0000 http://smittenkitchen.com/?p=1851#comment-410033 OK, Deb, clearly I've discovered you're wonderful space here far too late, because I made this exact plate tonight, and all I can do is sit with my head in my hands wondering where pickled red onions and raw escarole have been all these twenty-eight years. Doing it, of course, with a hugely contented smile on my face. Though I guess thanks should also go to Ann Burrell (who I've kind of come to adore a little), but I never saw that episode, so I'm going to give it all to you. And after a day, by the by, I've become pretty obsessed with your site. While I spent a ridiculously embarassing amount of time today making Martha Stewart's blueberry pie, I have feeling that it's just going to have to continue waiting on my kitchen counter while I jump into your raspberry buttermilk cake. In any event, thanks for such a great site. I can't wait to explore a whole lot more - and I've already got the vegetables lined up for giardiniera this weekend. OK, Deb, clearly I’ve discovered you’re wonderful space here far too late, because I made this exact plate tonight, and all I can do is sit with my head in my hands wondering where pickled red onions and raw escarole have been all these twenty-eight years. Doing it, of course, with a hugely contented smile on my face. Though I guess thanks should also go to Ann Burrell (who I’ve kind of come to adore a little), but I never saw that episode, so I’m going to give it all to you.
And after a day, by the by, I’ve become pretty obsessed with your site. While I spent a ridiculously embarassing amount of time today making Martha Stewart’s blueberry pie, I have feeling that it’s just going to have to continue waiting on my kitchen counter while I jump into your raspberry buttermilk cake. In any event, thanks for such a great site. I can’t wait to explore a whole lot more – and I’ve already got the vegetables lined up for giardiniera this weekend.

]]> By: stephanie http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-373794 stephanie Thu, 29 Apr 2010 00:17:56 +0000 http://smittenkitchen.com/?p=1851#comment-373794 so glad i came back to this post - i first made the pickled onions for the mediterranean pepper salad/dressing (which i make all the time and eat almost all of by myself!) and my boyfriend discovered a few rogue bits in the juice left over on the counter. he is the one who drinks the pickle juice out of the jar, and who i have to hide the worcestershire sauce from because otherwise i catch him taking swigs out of it and then there's no more to use for cooking. anyway, HE LOVES THOSE DAMN ONIONS. and drinks the leftover 'brine.' we don't live together though, and today he whined he wanted onions on his burger but "not THESE onions! i want onions like YOU make." so glad to know i can make up a batch and put them in a container in the fridge for him - they wouldn't last a week, a few days is all he'd need i'm sure :) keep up the good work, we love your recipes and the fact that you always answer questions in the comments! so glad i came back to this post –

i first made the pickled onions for the mediterranean pepper salad/dressing (which i make all the time and eat almost all of by myself!) and my boyfriend discovered a few rogue bits in the juice left over on the counter. he is the one who drinks the pickle juice out of the jar, and who i have to hide the worcestershire sauce from because otherwise i catch him taking swigs out of it and then there’s no more to use for cooking.

anyway, HE LOVES THOSE DAMN ONIONS. and drinks the leftover ‘brine.’ we don’t live together though, and today he whined he wanted onions on his burger but “not THESE onions! i want onions like YOU make.” so glad to know i can make up a batch and put them in a container in the fridge for him – they wouldn’t last a week, a few days is all he’d need i’m sure :)

keep up the good work, we love your recipes and the fact that you always answer questions in the comments!

]]> By: Lisa http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-359857 Lisa Fri, 26 Mar 2010 02:20:36 +0000 http://smittenkitchen.com/?p=1851#comment-359857 Mmm...just made this, but with marcona almonds, manchego, and basil, and I added some couscous. SO good. definitely a keeper. love the idea of making this with Thomas Keller's fried chicken--that's been a recent obsession of mine, but I use the buttermilk brine from here for it! Mmm…just made this, but with marcona almonds, manchego, and basil, and I added some couscous. SO good. definitely a keeper. love the idea of making this with Thomas Keller’s fried chicken–that’s been a recent obsession of mine, but I use the buttermilk brine from here for it!

]]> By: Victoria http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-349946 Victoria Tue, 16 Feb 2010 13:34:33 +0000 http://smittenkitchen.com/?p=1851#comment-349946 Oh, wait. Anne Burell was the chef at Gusto???? Have you ever eaten the meatballs there???? Total, insane, lick-your-plate, I keep trying to duplicate them but never succeed delish. Oh, wait. Anne Burell was the chef at Gusto???? Have you ever eaten the meatballs there???? Total, insane, lick-your-plate, I keep trying to duplicate them but never succeed delish.

]]> By: Victoria http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-349945 Victoria Tue, 16 Feb 2010 13:32:10 +0000 http://smittenkitchen.com/?p=1851#comment-349945 That salad looks fantastic. Sounds like it would be great with Thomas Keller's fried chicken, which in my opinion needs something killer with it so the side is as good as the chicken! That salad looks fantastic. Sounds like it would be great with Thomas Keller’s fried chicken, which in my opinion needs something killer with it so the side is as good as the chicken!

]]> By: Caitlin http://smittenkitchen.com/2009/01/chicken-milanese-an-escarole-salad/#comment-347977 Caitlin Mon, 08 Feb 2010 22:33:59 +0000 http://smittenkitchen.com/?p=1851#comment-347977 Hello, Tried this one out tonight, I pickled some pointed cabbage along with the red onion, added a bit extra tabasco, and served the pickled cabbage & onions with plain yoghurt to cool the bite from the tabasco, what an excellent combination! Thank you for the inspiration! Thanks, Caitlin London, UK Hello,

Tried this one out tonight, I pickled some pointed cabbage along with the red onion, added a bit extra tabasco, and served the pickled cabbage & onions with plain yoghurt to cool the bite from the tabasco, what an excellent combination! Thank you for the inspiration!

Thanks,

Caitlin London, UK

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