Chicken Milanese in the USA – Pollo alla Milanese

My 15-year-old granddaughter Mia preparing “Nonno’s chicken by Mia”

This dish is known in my family as “Nonno’s chicken” because I perfected its execution, resisting the requests to lower the oil temperature: you need it very hot!

Now, my 15-year-old granddaughter, Mia learned how to prepare it, and, therefore we call it “Nonno’s chicken by Mia“. Here is what you need to prepare:


  • chicken breasts
  • one or two eggs
  • bread crumbs – PLAIN not flavored!
  • vegetable oil
  • lemon slices


  • Beat the eggs in one dish
  • Slice the chicken very thin
  • Prepare the bread crumbs in a second dish
  • Pass the chicken in the beaten eggs
  • Pass them in the bread crumbs
  • Heat the oil very hot
  • Put the chicken in the hot oil, and cook it until they are colored
  • Take out and put on a plate covered with paper that will absorb the oil
  • Serve with a side of lemon slices

Weinersnitchel – Costoletta Alla Milanese – Chicken Milanese

Weinersnitchel and Costoletta Alla Milanese are prepared with VEAL with a bone, often difficult to procure in the USA, outside of specialized online stores, normal supermarkets don’t sell it while in Italy, it is readily available in every local butcher store.

Substituting Chicken for Veal is an acceptable way of preparing this dish using something available in every USA supermarket.

In Uruguay, they have the “Pollo alla Milanesa”, which is essentially the same recipe. There is a strong Italian influence on Uruguayan cuisine.

Alternative preparation

An alternative often presented in recipes present on the web uses butter instead of oil. However, in my opinion, and experience, it gives a lower quality result because the butter doesn’t reach the same high temperature available with the oil. Therefore it cannot be called “Nonno’s chicken“!

6 slices of chicken breast of about 70 g each
3 yolks
1 egg white
1 tablespoon grated cheese
80 g butter

How to make Chicken Milanese

In a large bowl, cream the three egg yolks with the egg white, add the grated cheese, a pinch of salt and a pinch of nutmeg.

Lightly beat the slices of breast, season with a pinch of salt and immediately pass them in the egg cream and then in the breadcrumbs, which must be very fine. Melt the butter in a large frying pan and when hot, place the chicken breasts in it. Fry them over high heat for a few minutes on both sides, turn them a couple of times and remove them when golden brown to prevent them from hardening. Dry on absorbent paper towels.

Regional recipe of Lombardy – imported to the USA

Pollo all’arancia – Chicken with orange

Pollo all’arancia –

From Wikibooks, free manuals, and textbooks.
Orange chicken breast is a typical Sicilian recipe, as are many recipes having citrus fruits as their main ingredients.


Six slices of chicken breast
2/3 oranges
Enough flour
Three tablespoons of oil
One garlic clove
Salt to taste

How to make Pollo all’arancia – Chicken with orange – First step

Salt the chicken breasts
Dip chicken breasts in flour
Squeeze 2/3 of the oranges and grate the peel.
Take a non-stick frying pan, add oil and a clove of garlic.
Brown the garlic

Second step

Put the chicken breasts in the hot pan and brown them, turning them two or three times.
Pour in orange juice and grated orange peel, cover, and cook over low heat for about 15 minutes.
Serve with a side of crunchy salad.

Regional Recipe from Sicily


Da Wikibooks, manuali e libri di testo liberi.
Il petto di pollo all’arancia è una ricetta tipicamente siciliana, così come molte ricette aventi come ingredienti principali gli agrumi.


  • 6 fettine di petto di pollo
  • 2/3 arance
  • Farina quanto basta
  • Tre cucchiai di olio
  • 1 spicchio d’aglio
  • Sale quanto basta

Preparazione Primo passo

  • Salare i petti di pollo
  • Passare i petti di pollo nella farina
  • Spremere 2/3 arance e grattarne la buccia
  • Prendere una padella antiaderente, mettere l’olio e uno spicchio d’aglio
  • Fare rosolare l’aglio

Secondo passo

  • Mettere i petti di pollo nella padella ormai calda e farli dorare, girandoli due o tre volte
  • Versare il succo d’arancia e la sua buccia grattugiata, mettere il coperchio ed ultimare la cottura a fiamma bassa per circa 15 minuti
  • Servire con contorno d’insalata croccante

Gallina al Mirto – Myrtle hen

Difficulty: Average Time: 2 hours 30 minutes


2 kg hen;
extra virgin olive oil;
black pepper

How to make Gallina al Mirto – Myrtle hen

Clean the hen eliminating the interiors.
Fill it with leaves of myrtle, tie it with kitchen string and place it in a pot covering with abundant water.
Add the celery, the carrot, the onion, some myrtle leaf, a pinch of salt, and black pepper.
Boil it for 2 hours to a slow fire.
Serve warm.

Regional Recipe from Sardinia


Difficoltà: Tempo medio: 2 ore e 30 minuti


2 kg di gallina;
olio extravergine d’oliva;
pepe nero

Come preparare Gallina al Mirto

Pulire la gallina eliminando gli interni.
Riempirla di foglie di mirto, legarla con spago da cucina e metterla in una pentola coprendola con abbondante acqua.
Aggiungere il sedano, la carota, la cipolla, qualche foglia di mirto, un pizzico di sale e pepe nero.
Far bollire per 2 ore a fuoco lento.
Servire caldo.

Ricetta regionale della Sardegna

Anatra al Mirto – Duck with myrtle

Difficulty: Easy Time: 2 hours 30 minutes


1,5 kg of duck;

How to make Anatra al Mirto

Eliminate the feathers from the duck, remove the interiors, and wash it.
In a saucepan, boil the duck in abundant salted water with the onion, parsley, carrot, the celery.
At completed cooking, drain it and place it in a tureen covered with branches of myrtle.
Allow resting for 2 hours to flavor the meat with the myrtle; after that, cut it asunder and serve it cold.

Regional Recipe from Sardinia

Recipe Coniglio e Carciofi

Rabbit with Artichokes – recipe from

Rabbit with artichokes

  • Difficulty: Average
  • Time: 30 min of preparation, 50 min of cooking
  • Doses for: 4 people



  1. Cut the rabbit into 10 pieces and wash them carefully in running water then drain and dry them by dabbing them with kitchen paper.
  2. Heat the oil in a large pan with two cloves of garlic, slightly flattened, and the bay leaves divided in half.
  3. Flour the pieces of rabbit very lightly and place them in the pan.
  4. Set the flame in half and let them brown well evenly by turning them often.
  5. At this point, season with salt and pepper and a pinch of marjoram, pour in the wine, and let it evaporate.
  6. Cover and continue cooking for about three-quarters of an hour on low heat, occasionally adding a drop of broth when the bottom dries too much.
  7. Meanwhile, prepare the artichokes. Cut the stem, discard the hardest leaves, peel them clean and remove the hard zest from the base.
  8. Divide each artichoke into eight wedges by letting them fall into the water acidulated with lemon juice.
  9. Heat a tablespoon of oil in a pan and brown a crushed clove of garlic.
  10. Add the well-drained artichokes and, stirring, sauté them for a few minutes on high heat.
  11. Season them with salt and pepper, sprinkle with chopped parsley then cover and cook over medium heat for four to five minutes so that the artichokes remain crunchy.
  12. When the rabbit is ready, add the artichokes, mix gently and after two minutes turn off. Serve the preparation hot.

Regional recipe from Liguria

Petto di pollo ripieno e avvolto in Speck Alto Adige IGP

Courtesy of

Chicken breast stuffed and wrapped in Alto Adige PGI Speck

A recipe by Stefano Cavada

Serving Size: a second course
Style: modern
Difficulty: medium
Preparation time: 50 min.

 Ingredients for 4 people

Four chicken breasts
150 g spreadable fresh cheese
50 g grated parmesan cheese
One tablespoon Dijon mustard
chopped chives
20 slices of Speck Alto Adige PGI
a few sprigs of rosemary

How to make Chicken breast stuffed and wrapped in Alto Adige PGI Speck

Create a pocket by making an incision with the help of a knife on the side of each chicken breast. Then, mix the cream cheese spread in a bowl, grated Parmesan, mustard, and little chopped chives.
Divide the filling among the four chicken breasts, stuffing the pockets created earlier.
Lay five slices of Alto Adige PGI Speck side by side lengthwise on a cutting board.
Place the stuffed chicken breasts in the center of the bed of Speck Alto Adige PGI you have just created and fold the slices over so that the stuffing remains well sealed inside.
Place the chicken breasts in an oven dish, sprinkle with a few sprigs of rosemary and bake in a preheated oven at 200°C static/180°C ventilated for 25-30 minutes.

Serve the chicken breasts with some mixed salad.

Regional recipe from Südtirol

Galantina di faraona – Duck Galantine

Duck galantine. – Javi Vte Rejas CC BY 2.0

From Wikipedia, the free encyclopedia.
Galantine (from medieval Latin galatina, prob. dalmatic form of gelatin) is a white meat main course.


The preparation of galantine in some European states, such as Poland, is attested since the Middle Ages.

Regional variants

In the Umbrian culinary tradition, galantine is considered a Christmas dish. In its preparation, besides the basic ingredients, there are also Parmesan cheese, pistachios, and black truffle. In ancient times it was prepared for baptism and wedding lunches. Usually, it was the house’s women – sometimes men also tried their hand – who cooked it in exchange for oil, wine, and other fruits of the earth or even money. Galantine is also prepared in the Marches and in Abruzzi, in whose gastronomic tradition; however, it is not seen exclusively as a Christmas dish, but it is consumed all year round.


1 large guinea fowl
2 carrots
1/2 red pepper
5 oz. Prosciutto Veneto Berico-Euganeo
1/2 cup grated Parmigiano Reggiano cheese
1 oz. fresh pistachio nuts
1 cup ground pork
3 lemons
1 egg
6 red cranberries
3 black truffles
1 celery stalk
1 small onion
1 sprig of fresh herbs
extra virgin olive oil
chicken broth
salt and pepper

How to make Galantina di Faraona:

Remove the skin from the guinea fowl, keeping it intact and set aside. Then remove the bones. Marinate the meat for 6 hours or overnight in lemon juice, one cup of olive oil, and salt.

Dice the prosciutto and finely mince the guinea fowl meat. In a bowl, mix the minced fowl, the diced prosciutto, the grated cheese, the pork, the pistachios, the cranberries, the sliced truffle, the egg.

On a cloth, spread out the skin, place the filling on top. Shape the filling like the bird and then sew the skin around it.

Chop the fresh herbs, the carrot, the celery stalk, two sage leaves, and the small onion. Place the mixture in an oven-baking dish with about 3 tbsp. of butter. Brown in a preheated oven at 350°F for about 15 minutes. Then pour in the 2 cups of broth and gently place the galantine in the baking dish. Cook in the oven for one hour, adding broth if necessary.

Remove the galantine, wrap it in a clean cloth, and let cool under a weight. The galantine should be served sliced and at room temperature.

Serves 4

Regional Recipe from Lombardy, Umbria, Marches and Abruzzi

Torresani Allo Spiedo


– 4 terraioli pigeons (also known as “TORESANI”)
– Lard in large slices – 120 g
– Extra virgin olive oil – q.b.
– Juniper berry – 10
– Bay leaf – 2 leaves
– Rosemary – a sprig
– Salt and pepper – q.b.

How to make the Torresani Allo Spiedo – Pigeons on the spit:

Preparation plucking pigeons, flame it to remove the hair, clean the entrails, wash well and dry them.

Grind in a mortar juniper berries and two bay leaves, put the mixture into a shallow dish, sprinkle with salt and pepper, and add plenty of extra virgin olive oil.

Mix, dip the sprig of rosemary and brush with these whole pigeons. Then wrap them in slices of bacon, with a white thread to tie them, putting them on the spit, and after ½ hour of cooking to start a brush with the remaining mixture prepared with oil.

After 40 total minutes of cooking, remove the pigeons, remove the wire, and served with grilled polenta.

Serves 4

Regional recipe from Veneto

Tacchino Arrosto


One turkey, not very big
Six cloves of garlic
Freshly ground black pepper

How to make the Tacchino arrosto:

Prepare the turkey. Wash and clean the turkey and open it out with a clean-cut down the cartilage of the breastbone. Beat it out with a wooden mallet and dust inside and out with salt and pepper.
Place the turkey in a roasting tin, add the cloves of garlic, squash. Cover the turkey with water and bake in the oven at 200°C (400°F) for about six hours.
Turn the turkey over and cover with the juices in the pan to keep it moist. The tacchino arrosto must be colored on all sides.

Serves 4

Regional recipe from Molise

Tacchina Ripiena


One turkey of about 3 or 4 kg,
500 grams of chestnuts,
One large apple,
One large pear,
200 grams of pitted prunes,
100 grams of walnuts,
00 grams of sausage,
100 g bacon,
50 grams of butter,
a glass of cognac or brandy,
salt and pepper.

How to make the Tacchina ripiena:

Cut the convex side of the chestnuts and cook for 15 minutes. Peel while still warm, taking care also to remove the inner skin. Soak prunes in water for 2 hours and squeeze. Peel the apple and the pear and cut them into cubes. Mix all the fruits and add the sausage, peeled, and diced bacon.

Salt, pepper, and flavored with Cognac. Stuff the turkey and sew the openings. Tie legs with string and place the bird in a pan with butter, flavorings, salt, and pepper.

Bake in preheated oven at 220 degrees for about 20 minutes, lower the temperature to 180 degrees and continue cooking for another 3 hours. Sprinkle the turkey often with its juice. If the bottom of the pan were too dry, add a little water during cooking or white wine.

Serves 8-10

Regional recipe from Lombardy