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A Summer Northern Italian Dinner Menu

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Take dinner outside with this Italian menu, celebrating summer produce. The gorgeous food will transport you to hills of northern Italy: crisp Chicken Milanese topped with arugula salad, and another simple salad of shaved summer squash (think of it as a veggie take on carpaccio). For dessert, there are stuffed baked peaches with wild blackberry sauce (no wild blackberries? regular work just as well).

Menu Timeline

Up to 3 Hours Ahead

  • Make the squash carpaccio, drizzle with lemon juice and olive oil, and refrigerate.
  • Make the dressing for the chicken salad Milanese.
  • Make the blackberry sauce for the peaches.

1 Hour Ahead

  • Prepare the stuffed baked peaches and put them in the oven to bake.

30 Minutes Ahead

  • Bread the chicken cutlets.
  • Wash and dry the arugula and slice the tomatoes.

Just before dinner

  • Cook the chicken cutlets.
  • Season the squash carpaccio with salt and pepper and sprinkle with cheese and capers.
  • Toss the arugula and tomatoes with the dressing, and serve on top of the chicken.

The Menu


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