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Volume 60

Dinner This Week: Chicken Milanese

By Keith Dresser Published

This week’s menus include Chicken Milanese, Creamy White Bean Soup, and Broiled Pork Tenderloin for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Chicken Milanese and Sautéed Broccoli Rabe

For Chicken Milanese, we mix grated Parmesan cheese into a fresh bread crumb coating. Seasoning the chicken—instead of the breading—guarantees that the meat is well seasoned. Shallow-frying the cutlets two at a time ensures even cooking without creating too much steam that would otherwise leave the bread crumbs soggy. For Broccoli Rabe with Garlic and Red Pepper Flakes with round, balanced flavor, we start by blanching the rabe in a large amount of salted water to tame its bitter edge. We then sauté the blanched rabe with garlic and red pepper flakes, ingredients that complement its bold taste.

Printable Shopping Lists: Chicken Milanese and Broccoli Rabe with Garlic

Equipment Review Meat Pounders

Flattening a pork or chicken cutlet takes a steady hand and the right tool.

Dinner 2: Creamy White Bean Soup and Arugula Salad

For Creamy White Bean Soup with Chorizo Oil and Garlicky Bread Crumbs, we start by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. This heating step causes the bean’s starch to hydrate, which makes the soup especially creamy. Chorizo oil and garlicky bread crumbs are quick-to-make but impressive garnishes that complement the neutral soup base with vibrant color, flavor, and texture. For our Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans, we include ingredients that temper the spiciness of the arugula. Grapes and blue cheese lend sweet and salty counterpoints to the sharp, peppery greens; pecans and fennel contribute crunch and freshness. For the dressing, we add a spoonful of jam, which adds fruity sweetness and pulls the flavors of the salad in line.

Printable Shopping Lists: Creamy White Bean Soup and Arugula Salad

Equipment Review Midpriced Blenders

From burnt-out motors to cracked pitchers and smoothies that aren’t smooth, most midpriced blenders are a bust. Luckily, we found one you can count on.

Dinner 3: Broiled Pork Tenderloin and Sautéed Cabbage

The intense heat of the broiler gives our Broiled Pork Tenderloin the well-browned exterior and rosy-pink, juicy center usually produced by roasting but in a fraction of the time. We cook the pork in a disposable aluminum pan to reflect the radiant heat of the broiler toward the meat, ensuring that the interior doesn’t overcook by the time deep browning occurs. In our recipe for Sautéed Cabbage with Fennel and Garlic, we mitigate the pungent flavors and sulfurous odors that can plague overcooked cabbage. Instead of boiling or braising, we pan-steam and sauté the cabbage over relatively high heat to cook it quickly and add an extra layer of flavor from browning. Soaking the cabbage before cooking reduces bitterness while providing extra moisture to help the cabbage steam.

Printable Shopping Lists: Broiled Pork Tenderloin and Sautéed Cabbage


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.