“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” ~Luciano Pavarotti
Pan Fried Provolone Chicken Cutlets with Milk Gravy
This will either have to be cooked in two separate batches, or two separate skillets.
3 large chicken breasts, halved and pounded into ‘paillard’
1 cup all-purpose flour
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 large slices provolone cheese, halved
1 cup whole milk
dash of nutmeg
Cut each chicken breast in half. Place pieces in ziploc bags and pound flat with a meat mallet until they’re about 1/2 inch thick. Dredge in flour.
Heat the oil in a large skillet. Add the dredged cutlets and cook over medium heat until golden brown. Turn and season with salt and pepper. Cook until golden, turn again. Place a half slice of provolone cheese over each cutlet. Sprinkle each piece with a tiny pinch of nutmeg. Add milk to pan, lower heat and cook until cheese is completely melted and the chicken is completely cooked through. Spoon gravy on plates, top with cheese coated chicken. Serve with steamed asparagus, broccoli, or carrots…or with a side salad of bitter spring greens.