I’m kind of ready for the holidays to be over.
It’s all fun and festive but also makes me feel like it’s never enough. More presents, more plans, more things to buy and do and give.
I just want my life back.
I read somewhere that the average family spends $6,000 around the holiday season. Everywhere you look there’s a sale and or person telling you to buy more, have more, give more.
Since when did this time of year become aboutthingsrather than spending time with each other?
I find I’m especially susceptible to these types of messages when I’m anxious or stressed. Buying something (for yourself, or someone else) releases a tiny bit of that stress. This doesn’t feel so healthy anymore.
Over the years, I’ve slowly started cutting out gifts. My immediate family donates money and Toly and I save gifts for birthdays. We decided not to travel this year in lieu of seeing local friends and having family come to us.
I say this, as I’m browsing one of the hundred holiday shopping emails in my inbox…
Takes practice, right?
Today I’m sharing something fresh, something fried.
Chicken Milanese with Herby Salad!
I saw this recipe on the FeedFeedand knew I had to make this for Italian month. I made a slight adjustment by adding more herbs and lemon. Extra bright salad paired with salty fried chicken.
If ever there were a match made in heaven…
The Italians make Veal Milanese but veal isn’t my jam and I love fried chicken. Do the Italians make this with chicken as well? Anyone know?
I know we’re eating fried chicken here, so maybe this couldn’t be considered “healthy” but it is a meal I feel pretty great after.
Lots of greens, protein and bright flavors make this a dish I’ll be coming back to again and again.
It’s so pretty on the plate, I would 100% serve this for friends and family.
Chicken Milanese with Herby Salad
(start making 45 minutes before you want Chicken Milanese with Herby Salad)
Combine the red wine vinegar, juice of 1 lemon, Dijon and honey in a small bowl. Whisk in 1 cup of oil until emulsified. Add anchovy and salt/pepper to taste.
Heat up 1/2 cup of veggie oil in a large pan over medium high heat..
Then, get three shallow bowls and lay them on the counter next to each other. One will have your flour (seasoned with salt/pepper), one will have eggs (whisked), one will have panko mixed with parmesan. Dredge each piece of chicken in the flour, then the egg, then the panko.
Place the chicken on the pan. Fry chicken until golden brown and cooked through, about 2-4 minutes on each side. (Mine were on the thicker side, so required more cooking time.) Remove from pan and place on a wire rack. Sprinkle with salt and lemon juice.
Prep your salad by mixing the herbs, escarole, nuts and dressing together. Lay the Chicken Milanese on a platter and serve the herby salad over the top. Add more Parm and squeeze more lemon over the top.
Danielle
