In this story – The Sign – a mother lovingly makes her daughter dinner. Where is the father? Read the story to find out.

The mother in the story makes a very special meal to me. Cotoletta alla Milanese, made with chicken breast instead of veal, has been my favorite dinner since I was a child. At six years old, when asked what I wanted for my birthday dinner, I said “First, pasta with tomato sauce and peas; Second, cotoletta with roasted potatoes; and Third, Smith Island cake.” No joke – I really asked for this and got it!

As an adult, I sometimes still make it with Italian roasted potatoes and a green vegetable. But I’ve also made a grown-up version with a big arugula salad on top of the cotoletta, with shavings of parmesan gracing the top. It’s delicious, and I hope you will give it a try.


The recipe is very simple. First, it’s critical that you either pound the chicken or slice it very thinly. It should be almost paper-thin when you are done. Then, salt and pepper the chicken before you start the breading process. You will need flour, egg, and bread crumbs. Dredge the chicken in flour and shake off the excess. Then, dip the chicken in beaten egg (add a tablespoon of water as you beat it to lighten). Lastly, lay the cutlet in bread crumbs and ensure that they are adhered to the chicken all over. Sautee in oil and butter for about three minutes on each side until golden brown.


For those of us constrained for time, I often bread the chicken and put it back in the refrigerator for several hours before cooking. I will also make twice the amount that I need, freeze the cutlets with the breading, and use them another time. It is always a great find when you are hungry and lack time to find that little snack hiding in the freezer!

I also think that lemon wedges are essential because a spritz of light citrus does wonders to lighten the dish. Give it a try, and you won’t be disappointed! Leftovers are terrific in paninis, too.

Read the story The Sign!

Sandra Richardson