Social Resto in downtown Atlanta is one of those special, tucked-away spots where first-timers become regulars and regulars don't want you to give away their secret. The casual-meets-elegant, French-meets-American spot is owned by brothers Jalil "Jay" and Rheda "Ray" Chikhaoui, who were born and raised in Lyon, France by Tunisian parents, and truly defines European hospitality at its best.
Jay, Social's chef and also a certified sommelier, welcomed us into his East Point home to prepare one of his favorite simple dishes perfect for a spring evening: Chicken Milanese with Potato Gratin and a spinach salad with homemade dressing. Try it for yourself and bon appetit!
Chicken Milanese with Potato Gratin and Spinach Salad
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Serves: 2-4
Prep/kitchen time: 10 minutes
Total cook time: 45 minutes
Potatoes
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You’ll need:
2 egg yolks
4 oz grated Swiss cheese
1 quart half and half or heavy cream
About 5 (1-1.5 lbs) medium-sized Yukon gold potatoes, sliced thin
1 tbsp butter
1 clove garlic
Salt and pepper to taste
To make:
Preheat oven to 350 degrees. Mix egg yolks, half and half, cheese, and salt and pepper to taste in a bowl (using whisk or fork). Heat medium-sized oven-proof bowl (such as Pyrex) with butter and clove of garlic (spear garlic with a fork and coat the bowl). Pour about a ½ cup of the mixture in the bowl, then layer potatoes over the mixture. Continue to layer until finished. Cook in oven at 350 degrees for 45 minutes. Tip: check the dish at 40 minutes and if the top is not yet browned and crusty, you can cook on broil for remaining 5 minutes.
Chicken
You’ll need:
2-4 butterflied chicken breasts (free range chicken recommended)
Shallow bowl/plate of 1-2 cups flour
Shallow bowl/plate of 1-2 cups seasoned bread crumbs (Italian bread crumbs work well)
2 eggs beaten
To make:
Pound chicken on cutting board (place in plastic bag if you’d like). Once pounded, season on both sides with salt and pepper. Heat pan on stovetop with olive oil to prepare. Dredge the chicken breasts through the flour, then the egg batter, then bread crumbs. Cook in pan for 3 minutes per side. Finish in the oven for about 5 minutes (can be finished on broil setting with the potatoes).
Salad
You'll need:
1 bag spinach (can also use arugula or a spring mix)
2 tsp of Dijon mustard
¼ cup vinegar (any kind)
¾ cup extra virgin olive oil
Salt and pepper to taste
To make:
Mix ingredients with fork or whisk. Add salt and pepper to taste and drizzle over spinach.
