Some types of dishes can be found all over the world. They have different names on their passports and come in different styles, but they share delicious fundamentals. The breaded cutlet — well-known aliases include katsu, schnitzel, and Milanesa — is one of them and a favorite of mine. So I was in heaven when I ate Milanese chicken in a restaurant last week, the first I’ve eaten in ages, the cutlet golden brown and crispy, a wild heap of arugula salad on top and a perky lemon wedge on the side. It’s a full meal, and a perfect meal.
You can really almost anything Milanese (or katsu or schnitzel). The traditional northern Italian dish is made with veal. Kay Chun’s version below uses bone and adds avocado on the side, for something lighter but no less delicious. Chicken, pork, tofu, cauliflower: they can all be sliced or mashed, breaded and fried, served with something sour as a bonus.
What’s your favorite, and what else do you cook? (Still cooking? Taking a breather?) Let me know what you’re up to. I’m dearemily., and I’d love to hear from you.
1. Fish Milanese
Kay Chun tops off this irresistible dish with a lemony caper sauce, which you can skip if you’re feeding kids (along with the arugula — or at least skip them if you’re feeding my kids in particular). As Kay points out, leftovers make great fish sandwiches.
2. Narjissiya With Asparagus, Halloumi and Sumac
This recipe from Reem Kassis is spring itself: asparagus, eggs, and halloumi cheese, cooked quickly in the same pan. She adds yogurt, sumac oil (easy to make), and pita bread; I’d do all three, but you can pick and choose as needed. This is an excellent dinner for two as is, but you can add grains, potatoes, or extra vegetables to it to stretch it out.
Check out this recipe.
3. Pasta With Chopped Pesto And Peas
This clever recipe from Ali Slagle, from her new cookbook, “I Dream of Dinner (So You Don’t Have To)”, takes the elements of pesto sauce and chops and mashes them on a cutting board – no blender, food processor or mortar and pestle insight. The frozen peas give you sweet taste buds, making this dish a complete meal.
Check out this recipe.
4. Sticky Coconut Chicken and Rice
Four words that are delicious on their own and even more tempting together: sticky, coconut, chicken, rice. In this one-pot meal from Kay Chun, boneless chicken thighs are browned and then cooked over the rice, which turns rich, creamy, and ginger. Serve with hot sauce to balance the flavors.
Check out this recipe.
5. Sopa de Fideo
In this comforting Mexican classic recipe, courtesy of Jocelyn Ramirez, thin, short noodles are roasted and then simmered in tomato stock with vegetables. Go for big garnishes: avocado, sautéed mushrooms, queso fresco, boiled potatoes, crema, cilantro, jalapeño, lime juice, or whatever you like. Fideos – the noodles – are easy to find, but thin spaghetti or vermicelli, broken into smaller pieces, are good substitutes.
Check out this recipe.
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