MILANESE – An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.

CHUTNEY –  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.

GREMOLATA – Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy.

flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh tarragon or thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped 
1 apple, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper

  • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
  • Add the bread crumbs and cheese.  Work with your fingers to blend well.
  • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
  • In a large skillet, melt the butter over medium high heat.
  • Fry the chicken pieces for 3 minutes per side.
  • Puree the kiwi.
  • In a bowl combine the tomatoes, corn, apple, onion, lemon juice, kiwi puree and tarragon leaves.
  • Serve chicken over mashed potatoes with chutney on top.