b'SERVES 6 6 boneless, skinless chickenbreasts teaspoon salt Heat half of the olive oil in a large (at least 12-inch) saut pan on medium-highteaspoon pepperheat, and fry half of the cutlets in the oil, gently turning until golden brown 3 eggs, lightly beaten on both sides, approximately 3 minutes per side. You need to cook the cutlets 2cups Italian-style breadcrumbs in two batches to avoid burning the chicken; add the remaining olive oil tocup olive oil, divided into two the pan before cooking the second batch. equal portionsSAUTED BROCCOLINI Remove the cutlets from the oil, place on a sheet pan, and cover with foil. 2 bunches of Broccolini, trimmed Hold them in the warm oven until you have finished making the sausage gravy. 3 tablespoons olive oil (Please see Biscuits & Gravy recipe.)Dispose of the cooking oil.Salt to taste Serve the Chicken Milanese topped with sausage gravy and accompanied by Pinchofredpepperflakes a side of sauted Broccolini. SAUSAGE GRAVY TO PREPARE THE BROCCOLINI: Blanche the Broccolini and dry it. Heat the olive oil in a saut pan over medium heat. Add the Broccolini, salt and red pepper flakes. Saut slowly over medium-low heat until the exterior of the Broccolini is crisp. SUGGESTED WINE PAIRING: FERDI BIANCO VERONESEstep-by-step'