Pollo Milanese

You know October is truly here when you start digging around for gloves and hats for dog walking. When an armful of warm dried laundry feels good hugged close to your chest. When you come home from work and make a cup of tea, not an iced tea but a proper hot potful. And when the cat begins to spend more and more time indoors, unfortunately curled up in my blogging chair. Either my posts will be fewer or they'll be written in a strange language only a few can understand.

Tonight's dinner was a mixture of fall and summer dishes. GG made a favorite salad of ours with chunks of avocado, mozzarella cheese, chickpeas, cherry tomatoes and onions with a splash of olive oil and a sprinkle of salt and pepper.

I made chicken Milanese with our one remaining chicken breast. I sliced it thinly against the grain, pounded out each slice, dipped each piece in 1 egg beaten with S&P and finely chopped garlic. Then I pressed each piece into a plate of fine bread crumbs.

This was served with a red quinoa pilaf. I sauteed 1/2 a finely chopped onion and some garlic in olive oil, toasted 1 cup of grain in the same oil, added 2 cups of chicken stock, S&P and a few crushed red pepper flakes. Brought to a boil, covered, turned to low and cooked it for about 15 minutes. I took it off the heat and let it finish absorbing the liquid and fluff up while I cooked the chicken in a cast iron skillet in hot olive oil till golden brown on both sides... yum:


I believe my time here is up, the dog is talking about walking and the kitten is pacing around my feet hollering something like"Move It". I'm scared of her so I'm outta the house. Next post will be sent from an as of yet unknown destination.

A day later and wiser: My Bolivian co workers suggest toasting the quinoa dry in a pan for several minutes until it turns golden brown. This will result in a firmer grain more like couscous. Gracias amigas.