Chicken Cutlets, Closet Chats & Cauliflower Cravings
What I cooked with a quiet house, a little heartbreak, and a fridge full of cauliflower. Also: closet podcast confessions and what’s in season now.
Hi friends,
This week felt a little off. The kind of week where the weather matches your mood. Miami summer rolled in with full force—rainy, sticky, not particularly inviting. I didn’t feel like going anywhere. And maybe that was exactly what I needed.
💫 A Week of Family, Food & Full Circle Moments
The highlight? Watching my kids perform together in the Mater Brickell House Band—Adrian on bass, Gabriella up front with her friends, shining. After the show last Friday, we all went to Rinconcito Mexicano—a spot I’ve loved for over 20 years. It’s family-owned, authentic AF, and I used to pick up takeout there when I was pregnant with both kids. Now here we were: me, my dad, my partner, my ex-husband Rolando (the kids’ dad), and our two incredible teenagers. We ordered our usuals. They knew what we wanted. It felt like stepping back in time—and moving forward, together.
It reminded me that life isn’t always about clean lines or perfect separation. Sometimes healing, growth, and celebration all happen at the same table—with extra guac on the side.
Chicken Cutlets for One
Tuesday hit differently. I had the house to myself all week—lonely, or maybe just lovely. It was the first time in what felt like forever that I didn’t have to worry about anyone else’s needs, feelings, or schedules. I made one chicken breast into seven paper-thin cutlets—my favorite way. No one to share them with, no rush to get them on the table. I ate them slowly throughout the day and night, a little here, a little there.
And wow—it felt so good. I realized just how exhausted I’ve been trying to take care of everyone but myself. Cooking just for me was a quiet kind of rebellion. A reclaiming. It gave me space to think about my childhood, my habits, and the woman I'm still becoming. These tiny cutlets became something of a ritual. Nourishing. Grounding. Completely mine.
I didn’t have to cater to anyone’s preferences or deal with anyone’s moods. Just me, my crispy cutlets, and a kind of quiet that let me breathe. It was a reminder that solitude can be medicine—and that I need to protect pockets of peace, even in a full house.
Crispy Chicken Cutlets (Just for You)
1 boneless, skinless chicken breast, sliced into 6–7 thin cutlets
½ cup flour
1 egg, beaten
¾ cup breadcrumbs (½ panko, ½ Italian seasoned)
Optional: ½ tsp each garlic powder, onion powder, and a pinch of dried oregano if not using seasoned breadcrumbs
Olive oil for frying
To Make:
Season cutlets with salt and pepper.
Dredge in flour, then dip in egg, then coat in breadcrumb mix.
Pan-fry in olive oil over medium heat until golden and crispy, about 2–3 minutes per side.
Sprinkle with sea salt while hot.
Serve hot, cold, or with a side salad. Or eat them standing over the sink like a queen reclaiming her peace. They keep well in the fridge for 2–3 days—if they make it that long.
🔁 Roasted Cauli on Repeat
One thing keeping me grounded lately? Roasted cauliflower. This week I got into a new groove trying to recreate the Everything But the Elote Dip from Trader Joe’s—creamy, tangy, just a little smoky. I’ve been pairing it with roasted cauli for a dish that feels cozy but bright.
Elote-ish Cauliflower
Roast cauliflower at 425°F with olive oil + sea salt until golden and crisp on the edges
Toss with a little lime and a dusting of chili or Tajín
Serve with a generous scoop of dip
Nicole’s Elote-Inspired Dip
(Serves ~4, or one very happy chef over a few days)
1 cup Greek yogurt (or ½ Greek yogurt, ½ sour cream)
½ cup crumbled Cotija or feta cheese
Juice of 1 lime + ½ tsp lime zest
1 tsp smoked paprika
½ tsp chili powder or Tajín
½ tsp garlic powder
½ tsp onion powder
½ tsp sugar or drizzle of honey
Salt to taste
Optional: 1 tsp mayo, chopped cilantro, or a few dashes of hot sauce
Mix well, chill for 10–15 minutes, and serve. Even better the next day.
🎧 I Want Her Shoes: Closet Chats + Big Feels
This week, I had so much fun being a guest on the I Want Her Shoes podcast. My best friend Anna and I recorded it in her closet (naturally). We talked about fashion, reinvention, career pivots, the beauty of friendship, and the chaos of growing up, glowing up, and doing it all a little differently.
I also help write the newsletter for the show, which makes me even prouder to celebrate Anna and her 20th episode milestone. She’s built something beautiful, bold, and inclusive for women—and I’m honored to be part of it.
🎧 Listen to the episode
📺 Watch on YouTube
💌 Subscribe to the newsletter
📣 This Week’s Shoutouts
Rinconcito Mexicano: Still one of the best spots in Miami for an authentic, no-frills, flavor-packed Mexican meal. Tell them I sent you.
Trader Joe’s Everything But the Elote Dip: Not sponsored—just genuinely obsessed. If you're not near a TJ's, make the dip above and thank me later.
I Want Her Shoes Podcast: Hit play on this one. Listen while cooking, walking, reflecting.
🍉 In Season Now (Don’t Sleep on These)
Whether you’re shopping at the farmers market or your local grocery store, now’s the time to grab:
Watermelon – Juicy, hydrating, and everywhere. Catch my reel here
Local Mangoes – South Florida is peaking! Grab them while they’re perfect.
Peaches & Cherries – Not local, but at their sweet, tart best right now. Worth the splurge.
Tomatoes – The out-of-state beauties are rolling in. Great sliced thick with flaky salt or made into a 2-ingredient tomato toast.
Eat what’s in season. It always tastes better—and your meals will thank you.
💬 A Note on the 86’d Initiative
If you’ve been following along, you know I care deeply about how we care for each other in this industry. That’s why I’m proud to support the 86’d Initiative from Humans of the Kitchen and Chef Raco—a movement to create sustainable, supportive culture in kitchens and beyond.
Join us every other Monday at 8 PM at Jojo Tea in Miami for a community run—or walk. The next one is June 12th. No pressure. Just movement, connection, and breath.
We’re building something better, together.
✨ Stay tuned for our featured mocktail pairing from mixologist Ben Potts—crafted with care for those of you 86’ing alcohol this summer. And yes, we’ll have a naughty version too, for those who aren’t.
✈️ Let’s Make Summer Magic
I’m booking for summer events in the Northeast—Hamptons, Catskills, Jersey Shore, Maine, Cape Cod—for grazing tables, private dinners, creative collaborations, and chef experiences that feel like more than just a meal.
I’ll also be around Manhattan and South Florida throughout the summer. Whether you’re hosting a dinner party, launching something special, or want to co-create a culinary moment—I’ll travel to you. From a weeklong residency to a one-night feast, let’s make it happen.
If you’ve got something in the works, let’s talk.
✨ Meet My Website
If you haven’t yet, explore chefnicolevotano.com—a living archive of what I do, love, and create. Grazing tables, private dinners, culinary concepts, and recipes that actually make it into rotation.
For daily flavor: @thechefnicole
🧠 Founder & Flavor — Now on LinkedIn
If you’re craving more real talk on entrepreneurship, industry reinvention, and where food meets purpose—check out Founder & Flavor, my bi-weekly newsletter on LinkedIn.
It’s where I get into what it really takes to build a business in this space (without losing your soul or your sense of taste). Fresh posts every other Wednesday. Come say hi, leave a comment, share it with your people.
📬 Until next Friday...
Wishing you rainy day revelations, solo dinners that heal, and a closet full of conversations that make you laugh.
All my best,
Nicole Votano
Food & Travel Writer | Chef | Hospitality Entrepreneur
chefnicolevotano.com | @thechefnicole
📰 Nicole’s Global Palate on Substack