Crispy, creamy, crunchy. Thin chicken cutlets dredged in flour, dipped in beaten egg and then coated in a mixture of breadcrumbs, rosemary, S&P, and parmesan cheese. Shallow frying in olive oil and butter turns an otherwise humble cutlet into the Italian classic, chicken Milanese. Underneath a flavorful, creamy cauliflower purée (soft cooked cauliflower, olive oil, butter, thyme, S&P whirred together in the food processor). On top for both color and crunch -- not to mention a slight bitterness to offset the fattier chicken and unctuous purée,
"This is a keeper," James declared.
I'm just a self-taught home cook who likes to try new things. One day when things were a little slow and dinner looked better than usual I decided to post the results on Facebook. Then I did it again and again -- and well, here I am, another addition to the blogosphere.
James, aside from being the "luckiest man alive" ;-), is my very tolerant boyfriend of nearly 10 years. I hope you enjoy sharing his dinner.