Easing into Autumn {CtBF} #EverydayDorie


Fall is settling in. Along with cooler weather, an urge to cook more hearty meals accompanies the seasonal change. Summer’s been all about grilling and salads, raw vegetable plates and tomato tarts of all shapes and sizes. Cooler nights are getting me in the mood for pots of soup, baked potatoes, winter squash, and Brussels sprouts.

This week’s recipe for Cook the Book Fridays , Chicken and Salad Milanese Style from Everyday Dorie, is the perfect transitional dish. Chicken breasts are pounded into thin cutlets, breaded and pan-fried. The chicken is served topped with a zesty salad with a lemony dressing. Delicious! And simple too!

What’s the deal with chickens these days? The recipe calls for 4-5-ounce breasts. That’s skinless and boneless already. I bought a package of the smallest looking breasts I could find. Three skinless and boneless breasts weighed in at 1.75 pounds. That’s over half a pound each, nearly double. I solved the problem by cutting each one in half crosswise before pounding, but I also sympathized with the chicken carrying all that extra weight.

I haven’t pounded meat into cutlets in a while and was a little overzealous. Dorie said that at the restaurant where she orders a similar dish, the chicken is pounded as thin as a record (remember vinyl?) so I didn’t hold back. Unfortunately. a few pieces were so thin that when I tried to peel them off the parchment, the meat shredded. Oops!

The cutlets were double-breaded and then set on a rack to dry for an hour or so until it was time to make dinner. In the meantime, there’s time to whip up a salad. When I was ready to eat, it only took a few minutes on each side to panfry the cutlets. Hot chicken was topped with salad.

I am happy to be reminded that chicken cutlets are easy and fast to make. So many other toppings would work as a change from salad for a versatile weeknight meal.

I also made Dorie’s Chewy Chocolate Chip Cookies a few weeks back. Mixed results on the cookies. The batter was so easy to stir together because it uses melted butter instead of solid sticks. I cut back a bit on the chocolate, using about three-quarters of the amount. It was looking like the volume of chocolate would be equal to the remaining ingredients, so I stopped chopping. As it turned out, Howard thought they weren’t chocolatey enough. The cookies were also HUGE, much more like the size you buy in a bakery than the size I would make at home.


As recommended, I chilled the dough overnight. I baked two trays of cookies at the same time. It was interesting that pan on the upper shelf didn’t spread nearly as much as the one on the bottom. I preferred the ones that didn’t spread as much, so I’d suggest baking just one pan at a time, on the upper shelf.

Overall, I liked these cookies well enough. The addition of oatmeal made for a chewier texture and slightly nutty flavor. It’s only fair to tell you that chocolate chip cookies aren’t my #1 favorite type of cookie. I hope you’ll still be my friend.

Both recipes are worth trying out. They are found in Everyday Dorie: chicken on page 109 and chocolate chip cookies on page 246.

You can find my friends’ reviews at Cook the Book Fridays. : chicken here and cookies here.

Happy Thanksgiving to my Canadian friends and Happy Indigenous People Day to the American ones.


Posted on 11 October 2019, in Cook The Book Fridays, Everyday Dorie and tagged , , , , . Bookmark the permalink. 7 Comments.

  1. In the spirit of full disclosure, Dorie’s new chocolate chip cookies were not my favorite. She has so many others that I like better so I don’t feel too guilty about a half-thumb-up on this version. The Chicken and Salad Milanese Style recipe is definitely a keeper. I liked everything about it and did enjoy, as you suggested, pounding the heck out of something that couldn’t talk back to lighten my “frustration/stress load.” Because of portion control and an easily made salad, it’s a great Solo meal. I can stick my prepped cutlets into the freezer and use as desired. I do feel your pain (however, the producers could care less about the chicks’ comfort.) regarding the size of chicken breasts. As I recall, that’s why I originally purchased tenderloins to have in the freezer. Grossly large. My concern at that time was more about the hormones shot into the chickens. I owe you a letter. This week, promise.

  2. Helvyn Benjamin

    Hi. Will try these. Leaving in awhile for hopefully warmer FL. Good seeing you last week.keep warm. Xoxoxo

    Sent from my iPad


  3. Ooh yummy results on both ! Chase declared the cookies his favorites so they became a keeper based on that alone (although we all enjoyed them). The cutlets were a fun return to a family favorite, a la Dorie style. Always so pleased that even the recipes I know end up getting a wonderful riff from Mrs. Greenspan, not to mention I end up learning something new ! I am with you on welcoming fall and being ready for different foods and more cooking.

  4. I started thinking about making stew the other day because it was so nice and chilly. I love this time of the year. Both recipes turned out great, your salad looks so refreshing on that cutlet.

  5. these both look so good, and i’ll gladly take any extra chocolate cookies you may have!

  6. I agree with you that it’d be nice if smaller pieces of chicken breast are available. I went through the mental exercise whether I should slice the chicken in halves. Didn’t do it; wasn’t sure I could make a clean cut.

  7. I always think that about chicken breasts but lucked on some smaller thinner ones for this recipe. So absolutely delicious and brought back memories and thoughts of “Why don’t we make this more often?”. As for the cookies, well they are indeed the most interesting recipe every single post I have seen shows completely different looking cookies! I liked them a lot but I am a choc chip cookie fan!

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