No. 68 & 69: Chicken Milanese & Kale Salad with Pecorino and Lemon

We're all moved in!

Well, almost. The furniture comes later today. I'm typing this sitting cross legged on our living room floor.

Mr. McCormick and I spent yesterday taking carload after carload of our smaller things down the hill, around the corner and to our new little place.

We are so happy to stay in the neighborhood we love so much. We also have a private little yard for entertaining and to keep the dogs happy.

But the hardest part for me when we said yes to this rental was the kitchen. While it has tons of storage space and a good layout, the appliances are straight out of 1989.


I really hope this oven and I can be friends. Does it even get to 450 degrees? We'll find out:)

The electric cooktop is also a big change for me. Getting to know it's uneven heat quirks will be a learning curve over the next few weeks.

So here we are, off on a new culinary adventure in a new kitchen! It should make for some entertaining reading.

Chicken Milanese

I love that before we even spent a night in our new home, we made a meal there. The kitchen was all set up by 3pm on Saturday so there was no reason not to cook up something yummy.

This Epicurious chicken milanese was a perfect way to test out the new stovetop and make a hearty dinner after our long day.

Serves 4
4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko breadcrumbs
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh oregano
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice

To make

Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper in a shallow bowl.


Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.


Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side.


Note: If browned but not cooked through completely, you can finish chicken in a 350 degree oven for about 5-6 minutes.

Transfer chicken to plates; sprinkle with lemon juice.

Kale Salad with Pecorino and Lemon

I'm starting to warm up to kale.

During my girlfriends' getaway to Arizona we all had a fantastic kale salad at NoRTH in Scottsdale. Fueled by that kale awesomeness, I decided to try this simple salad to go atop our chicken.


Serves 4
1 large bunch kale, washed and trimmed of stems
4 ounces Pecorino Romano, grated
2 lemons, juiced
1/2 cup olive oil
Kosher salt and fresh black pepper, to taste

To make

Roll several kale leaves lengthwise and using the point of a chef's knife, cut away the thick center stem. Discard. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.

Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad.


Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.

The results

What's so great about this salad is that you make it and forget it. Finishing it before starting the chicken made for perfect meal timing.

The citrusy kale also made for a perfect pairing with the herb dredged, crispy chicken. So good as one perfect bite.


I would be careful about the amount of citrus in the salad. This recipe could easily be called lemon with a side of kale and pecorino ... so maybe start with one lemon and then add more as desired.

As expected, I also had some burner issues as I figured out how to use the new stovetop. But other than one slightly over crisped chicken breast, it all worked out just fine!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina