Chicken and salad milanese style

Chicken second courses

Excerpted with permission from Dorie Greenspan's Everyday Dorie: <br /> <br />My friend Tony Fortuna’s restaurant, TBar, is the kind of place you could go to every day, and many people do—it’s beloved on Manhattan’s Upper East Side. I go there often, and many times, despite all the terrific dishes and the seasonal specials, I end up ordering the Chicken Milanese. I can’t resist the combination of a perfectly breaded, perfectly sautéed chicken breast—in culinary terms, “Milanese” means breaded and sautéed—topped with a bright, citrusy salad and served with a wedge of lemon, just in case you want more tang. <br /> <br />At TBar, the chicken is pounded as thin as an old-school long-playing record; it’s as round as one too. I’ve never been able to come close to TBar’s thinness and circularity, but the spirit of the dish is easy to recreate, and the pleasure is the same even if the aesthetics aren’t.