This recipe isn’t quick, super easy, and doesn’t use only five ingredients but it’s quite worth the effort. Honestly, I wish I would have made this today instead of last Sunday because it’s the perfect weather in Los Angeles to have the oven on all day to warm up the apartment–all cloudy, cool, and dreary. Except for the part where my crappy oven sets off my crappy smoke alarms every single time, the whole time.
This recipe is a pretty traditional version of the Milanese dish with a few small tweaks that I think make it even better which is of course, why I make that way. I use a red wine in the sauce versus the traditional white wine and I use a lot of fresh thyme and bay leaves. So, there isn’t much innovation here–it’s just a really good god damn dish.