Chicken Milanese Marinating the chicken breasts in the eggs for a long time will help to keep them moist and tender during cooking. Serve this dish with spaghetti pomodoro and a side of spinach with lemon. 3 pounds boneless, skinless chicken breasts 4 large eggs, beaten 1 1/2 cups of breadcrumbs 1 teaspoon coarse salt, plus more for serving 1/4 teaspoon freshly ground black pepper, plus more for serving 4 tablespoons unsalted butter (1/2 stick) 2 tablespoons extra-virgin olive oil 2 lemons, cut into 6 wedges Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture. Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil. Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper. Spaghetti Pomodoro 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, finely minced Pinch of red pepper flakes 1 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender 1/2 teaspoon salt Freshly ground black pepper Small pinch of sugar 1 sprig fresh basil 1 pound spaghetti Freshly grated Parmesan cheese Bring a large pot of water to boil. Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving. Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta. Back to Dinner Recipes