So, this week Taylor Swift got “Enchanted” (read: engaged) to Travis Kelce, and just like that, I found myself back to December… or rather, back to July 2024 — when our family was living out a dream across Italy.
Now, we’re a family that’s been very fortunate to see a lot of the world, and my daughters, both college students now, have had a passport full of adventures. But in 2024, we embarked on what was undeniably a once-in-a-lifetime trip.
In just over two weeks, we visited Venice, Florence, Milan, and Rome — a whirlwind tour, centered around one iconic moment: Taylor Swift’s Eras Tour stop at San Siro Stadium in Milan on July 14th. And yes, we absolutely built the entire trip around this one night. No regrets.
Milan: The Real (Swiftie) Love Story
I’ll be honest, Milan wasn’t my favorite stop. It’s fast, it’s busy — it gave big NYC energy. But there were highlights. We visited the Gothic Cathedral of Milan, whose spires seem to scrape the clouds. We explored the Sforza Castle, built in the 1400s by Francesco Sforza. But the biggest “WOW” moment for me was standing in front of Leonardo da Vinci’s Last Supper at the Dominican monastery of Santa Maria delle Grazie.
This masterpiece has survived both time and war — from da Vinci’s experimental (and flaky) fresco technique to near destruction during WWII bombings. It was only thanks to a clever scaffolding and sandbag setup that it still exists today. It reminded me of one of Taylor’s lyrics: “I’ve been the archer, I’ve been the prey” — a reflection of survival and artistry all in one.
Of course, my daughters weren’t there for Renaissance art. They were there for Taylor. And she delivered. The Eras Tour concert was everything: bracelets, an opening act from Paramore (Still Into You forever), and an atmosphere that truly screamed State of Grace.
I went full Swiftie dad. I wore a hat that simply said “London”, my own little nod to London Boy, and a T-shirt that said “Sono un papà Swiftie” (I am a Swiftie dad). I swear, I was a crowd favorite. I know I’m featured in more than a few strangers’ photo rolls.
There was even a proposal in the row in front of us — two women, both beaming as Mastermind played in the background. It was a Fearless moment if ever there was one.
The Recipe Era: Chicken Milanese
In honor of Taylor’s real-life engagement and our memory-laced Milan stop, I present this week’s recipe: Chicken Milanese.
This dish originated in Milan — originally made with veal — and is the city’s answer to Austria’s Wiener Schnitzel. The earliest versions were supposedly powdered in gold (because medicine and opulence went hand-in-hand in the 16th century, naturally).
But for us, the recipe has a different origin: my mother-in-law. This was her dish, and now it’s a tradition in our home. It was also the last dinner we made for our eldest before she headed back to college to begin her sophomore year just a few days ago. Let’s just say there were All Too Well vibes in the kitchen that night.
Chicken Milanese (with a splash of Red… Wine)
Passed down from my mother-in-law, perfected at home, and made with love.
Ingredients:
- Boneless, skinless chicken breasts, butterflied and pounded FLAT. (Or use store-bought thin-sliced, but make them flatter! No exceptions.)
- Flour, seasoned with salt and pepper
- Eggs, beaten
- Red wine (a good one — if you wouldn’t drink it, don’t cook with it)
- Italian seasoned breadcrumbs (or panko, or homemade — follow your heart)
- Canola, vegetable, or peanut oil for frying
- Fleur de sel (optional, for finishing)
- Lemon wedges for serving
Directions:
- Prep the chicken: Butterfly and pound the chicken breasts until very flat. Think paper-thin, not Cardigan cozy.
- Set up your breading station:
- Plate 1: Seasoned flour
- Plate 2: Eggs + enough red wine to give it a lovely purple hue
- Plate 3: Breadcrumbs
- Dredge the chicken:
- Coat in flour, shake “it” off (excess flour that is).
- Dip in wine-egg mixture, let excess drip.
- Press into breadcrumbs until fully coated.
- Heat your oil in a wide, shallow pan to about 350–375°F. Use enough to allow a good shallow fry.
- Fry the chicken, flipping once, until golden brown on both sides. This will happen fast — don’t blink!
- Drain on paper towels, then give a delicate sprinkle of fleur de sel if desired.
- Serve warm with lemon wedges and a side of pasta, a salad, or whatever makes your Wildest Dreams come true.
Whether you’re reminiscing about Sparks Fly moments under an Italian sky or just craving something delicious that feels like a Lover‘s hug on a plate — this dish is a keeper. And just like Taylor says, this love is glowing in the dark.
Adopted By Pasta 