One of the many reasons I love cooking; it forces you into the moment.⁣

You get to be present. ⁣

You get to be part of the transformation that happens - to the ingredients and sometimes even yourself. ⁣

There’s so much magic that happens when you just show up for it. ⁣

All of your senses come to the party. ⁣

The smell of the onions in the pan.⁣

That sizzle of chicken searing when you have the heat just right.⁣

The look of beautifully browned, crispy roasted vegetables. ⁣

Tasting your way to a perfectly seasoned sauce. ⁣⁣

There’s even beauty in messing it up.

Burning the nuts.

Overcooking the chicken.

It’s all a part of the practice and you’re always better because of it.⁣

You get to take in all those small moments and make something special. ⁣⁣

You get to savour it all.

So savour those moments.⁣

The big ones, the small ones, the good, the bad and the messy ones. ⁣

Just like life.

Because it all ends so we might as well enjoy the ride and really be here for all of it, right? ⁣

What’s cooking this week: Chicken Milanese

Chicken Milanese. It’s the grown up version of chicken strips. I also love that almost every culture has some form of it; katsu, schnitzel, escalope to name a few. Learn the technique then you can take it so many different directions - and flavours!

It’s an easy go to for weeknight cooking because it’s quick to pull together and you can mix it up with so many different flavours and toppings: use pork or veal instead of chicken, season the breadcrumbs with whatever spices you like; oregano rosemary, even everything bagel, or lemon zest and parmesan. As for toppings, I’ve named a few below but feel free to have some fun with that too! The key to get the perfect crispiness is getting your oil to the right temperature in the pan. To test it, drop a breadcrumb into the hot oil, it should immediately start bubbling. When you put the chicken in the pan, keep an eye on it to get that perfect golden brown, adjusting the heat as you need to.

• 1 large chicken breast, butterflied and cut into two or 2 chicken cutlets

• 1/2 cup flour

• 1 egg, lightly beaten

• 1 cup breadcrumbs

• 4 tablespoons olive oil, plus more for drizzling

• optional toppings: arugula, shaved parmesan cheese, pesto, marinated or roasted tomatoes,

To prepare the chicken, season both sides with salt and pepper. Arrange the flour, egg and breadcrumbs in separate bowls. Season each bowl with salt and pepper.  Dip the chicken in the flour, then the egg, finally to the breadcrumbs making sure the chicken is fully coated. Set aside.

Heat a large skillet over medium-high heat. Place the chicken in the pan and cook until browned, turning once (approximately 4-5 minutes per side). Remove the chicken from the pan and set aside.

Arrange the chicken on a plate, slicing if you like. Top with any additional toppings you like

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