C'est la Vie is a 1966 Charlie Morgan 34.

Her home port is Everglades City, FL. Our typical cruising area is Southwest Florida, the Florida Keys, the Southeastern Atlantic Seaboard, and the Bahamas. We are C'est la Vie's third owners and purchased her in 2005. We continue to maintain and update this classic vessel. Please post any questions or comments about C'est la Vie or our travels via the comment links below.

Tuesday, May 1, 2012

Chicken milanese was smashing

I have a bunch of little cookbooks aboard the boat. I use them as visual inspiration. I don't always have the ingredients required or. The tools. Last night dinner called for using a mallet to pound the chicken to a uniform size prior to cooking. I thought about using Jeff's hammer for just a second but realized he might not appreciate chicken stuff all over his hammer and where has that hammer been used? I didn't want to add any extra chemicals to my dinner.
So, I improvised and used what I had, my frying pan. Maybe not the best use of my coveted all clad but I needed uniform sized breasts! I place one piece of meat in a ziplock and proceeded to smash it the best I could in the cockpit. A meat tenderizer might be on the wish list soon as it will be important when we want to eat conch.
I don't have eggs on board so after the pounding I dried the meat seasoned with salt and pepper dredged in wondra, thanks to bonnie woodward and brett bailor for that hot tip, buttermilk and then panko. I used the aforementioned skillet to cook the chicken med heat 5 minutes on a side. I used the leftover buttermilk to make a light pasta sauce and cut up some veggies for a green salad.
Finishing touch of fresh lemon over the chicken and it was a great 20 minute meal.
Soon, I will tackle a dessert but it has been raining everyday and I hate to heat up the cabin but I have a craving for chocolate!
I did take a photo of dinner but cannot locate it. But it is a winner winner chicken dinner.


  1. You inspire me with these 20 min dinner ideas.

    In Louisiana most local cooking takes FOREVER. Like even a day in advance to prep sometimes.

    I have been dying to get some new great recipes that are easy to fix and healthy. You've nailed these. I can already see myself coming back to these when hungry.

  2. awesome, that is totally my intention! you got it Dani! When I work my job involves cooking so the quicker the better and natural ingredients are a must! I hope I continue to inspire