Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Recipe of the Day, Make Ahead and Take to Work!


Milanesa de Napolitana with Butternut Squash Puree and a Fennel and Roma Tomato Salad

Serves 4

This is a great go-to recipe that is not really very difficult. I used to eat this all the time in Argentina but it is originally Italian. It is usually made with veal or beef but I am doing it with chicken today. Happy eating!!

BTW, you can check out a bit of the history of the Milanesa on my other blog,!


Fennel and Roma Tomato Salad

1 Fennel plant, thinly shaved and toss into the salad some of the thin needle-like leaves slightly chopped

5 Roma tomatoes, cut in medium-sized wedges

2 Lemons, juiced

1/4c olive oil, start with half and add more depending on your taste on how tart you want the salad

Salt and pepper to taste

Combine the fennel, leaves, tomatoes and lemon juice. Add the olive oil to taste and then season with the salt and pepper to taste. Chill until served and serve with the Milanesa and puree.


Butternut Squash puree

1 medium-large butternut squash, trimmed and cut into medium chunks

4-6 TBLS unsalted butter

Salt and pepper to taste

Bring a medium or large pot of water to a boil. Add the squash and boil until soft. Strain the water out and mash or whip squash with either a masher, a fork, a whisk or mixer with the whisk attachment. Add butter and combine both until butter is melted. Season with salt and pepper to taste. Warm up before serving and serve with Milanesa and salad.


Milanesa de Napolitana

4 thinly sliced chicken breast filets, lightly seasoned with salt and pepper

1/2c flour

2 large eggs, lightly beaten

3 1/2c dry breadcrumbs (panko breadcrumbs are great)

4 TBLS tomato paste

3-4cloves of garlic, minced

2tsp oregano

4 pieces of a good ham

1c mozzarella cheese (fresh mozzarella is amazing)

Preheat oven to 400 degrees F. Place the flour, eggs and breadcrumbs in three separate bowls. Coat each piece of chicken int he flour first, then egg, and last press the panko firmly (but gently) onto the flour and egg coated chicken filet. You really want to make sure the panko is pressed onto the meat, otherwise the breading will fall off. Sprinkle a little olive oil over each Milanesa and place them on one or two baking sheets depending on how they fit and size. Put in the oven and bake for about 7 minutes. Take them out of the oven, flip each Milanesa over and top with first the tomato paste, then the garlic and oregano, and after the ham and mozzarella. Put back in the oven for another 8-10 minutes or until the cheese is melted and starts to turn golden on the edges. Remove them from the oven and transfer each one to a plate. Serve while hot and with the puree and salad.


Photos by me

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