Pork Milanese

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Wee bear loves this dish....and I can tell you....so do I! 

The key to making this dish is to not overcook. I do it all in the skillet-not in the oven. It takes just 2-3 minutes per side of pan frying and that's it. The outside is crispy and wonderfully crunchy...yum, yum yum! Inside is juicy and flavorful.

This is such a good meal, any day of the week! 

Pork Milanese is an Italian dish of thinly pounded cutlets, breaded and pan fried until golden and crispy. The "Milanese" style refers to this method of preparing meat, which typically involves a three step breading process.

Pork Milanese

1 lb thinly cut pork cutlets

salt and pepper

1/3 cup All purpose flour

2 large eggs beaten

1/2 cup Panko

1/2 cup Parmesan, grated

4 T olive oil

Lemon wedges

Pat dry the cutlets and season both sides with salt and pepper.

Prepare three bowls with flour in 1, beaten eggs in number 2 and the Parmesan Panko mixture in bowl 3.

You want to do in that order and here is why-

Flour-The item is first dredged in flour, which acts as a drying agent. The flour absorbs any excess surface moisture on the food, allowing the next layer to adhere properly.

Eggs- The item is then dipped into an egg wash (beaten eggs, sometimes with a little water or milk). The sticky egg provides the essential adhesive layer that binds the final breading to the food.

Bread Crumbs- The final step is to coat the item thoroughly in bread crumbs. They stick to the egg wash to create the signature crispy crust that prevents the food from drying out during cooking.

Heat the skillet on med heat and add the oil. Once the oil is heated, add the pork cutlets and sear 2-3 minutes or until golden brown on both sides. Do not crowd pan. Lower the temp if /when the skillet gets too hot.

Serve with Lemon wedges. 

I serve with homemade spatzels, but, hashbrowns, french fries also are good with this dish. 

 

 Cheers! JJ

 

Chai Shortbread

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 In India, chai means tea, and it derives ffrom the Chinese word, cha'. The sweet, spiced beverage we know as "Chai" in america is a specific preparation called Masala Chai, which translates to "spiced tea".

So, while we often hear the phrase, Chai Tea, in America, it's actually a redundancy. Saying "Chai tea" is literally, "tea-tea"! The same can be said for "shortbread cookie", since shortbread are cookies.

I added a classic blend of ground spices to my Chai Shortbread: allspice, cardamom, ginger, pumpkin spice and nutmeg. I find a splash of vanilla extract rounds out the sweet and spicy flavors.

I also added a dot of white chocolate on top (entirely optional).

These cookies scream Fall and Winter! They are warmly spicy without being to assertive. If you like it milder, just reduce the quantity of spices to your personal preference. Or, you can pump it up further by adding a little ground pepper or crushed fennel seed.

 

Chai Shortbread

1 cup unsalted butter, room temperature

2 tsp vanilla extract

2/3 cup granulated sugar

2 tsp ground black tea leaves

2 tsp pumpkin pie spice

2 tsp ground ginger

1/2 tsp allspice

1/2 tsp cardamom

1/2 tsp kosher salt

2 cups all purpose flour

Preheat the oven to 350 F. Line a baking sheet with a silpat or parchment paper and set aside.

Mix the butter, sugar, vanilla, tea, pumpkin spice, ginger, allspice, cardmom and salt on medium speed in a bowl with your mixer for 2 minutes.

Add in the flour with mixer on low until just combined.

Transfer dough to a lightly floured surface or between plastic wrap. Using a rolling pin, roll out to about 1/3 inch in thickness. Cut out with a 2 inch round cutter or any shape you prefer.

Place the cookies on the prepared cookie sheet and bake for 8-10 minutes until golden on edges.

Move the cookies to wire rack to cool for a few minutes.

Optional - melt some white chocolate and dot the top of each cookie.

 

Perfect with a cup of tea- Chai is ideal for digestion and relaxation because of its blend of spices...it aids gut health and reduces bloating.

You can store in a airtight container for 7 days or freeze for a month.

 

 

 

French Onion Soup

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 Fall is on it's way! Here in Coeur d' Alene, Idaho, temperatures are dropping. It is still sunny and the river is beautiful, but, the temperature is cooler. I'm getting my power walk in every morning on the centennial trail and it is perfect! 

I decided to make a Fall soup that my hubster loves! He orders it every chance he gets at a restaurant.....I have never shared that I can make this soup...this is one that we learned to make in my culinary journey. He was thrilled!

Mixed Berry Pavlova

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I think of Pavlova as a Summer dessert, however, it is delicious anytime when you want a easy, light dessert. This mixed berry pavlova is not only elegant and delicious, but also easy to make! These individual meringues are crisp on the outside and soft and marshmallow- like in the center.

Chicken Breast with a mushroom cream sauce

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 Are you chickened out? You know what I mean, chicken this...chicken that. Bored of the ho-hum chicken again for dinner? Well, you can say goodbye to that boring, ho-hum chicken and say hello to Chicken Breasts with Mushroom Sauce. Well, now I sound like a car dealer...hahaha! But, this chicken is better than any car....it is scrumptious and moan worthy! Let me tell ya....the hubster was moaning....let me tell you how this happened.

Weiner Schnitzel

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Weiner Schnitzel: The Crispy Classic That Won My Husband's Heart

There are few dishes in the world that elicit the kind of joy I see in my husbands eyes when he takes that first bite of my perfectly golden Weiner Schnitzel. It's a love story of crunch, tenderness, and buttery richness--all wrapped up in a delicate, crisp coating. If food could write poetry, this dish would be a sonnet.

Jam swirled Pound Cake

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A true pound cake dates back over 300 years ago. It got its name because it called for a pound each of butter, sugar, flour and eggs!! Can you picture the bowl!!

Today we refer to pound cake as a denser cake that is bake in a variety of different pans. It is a richer cake, so often served plain or dusted with powder sugar or a glaze. 

I love raspberries, so I used a raspberry jam, but, you can use any jam you like. My Mom and I used to make raspberry jam from fresh raspberries out of our garden, yummy!

Jam Swirled Pound Cake

 

1 cup unsalted butter

3/4-1 cup your favorite jam, raspberry, strawberry, blueberry or mixed berry

1 1/2 cup all purpose flour

1tsp. Baking powder

1/4 tsp salt

1/4 tsp Baking soda

1 1/2 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 1/2 tsp. vanilla

 

Prepare a 9X5 inch loaf pan with butter and flour or baking spray. Preheat oven to 350F

Put flour, baking powder, salt and baking soda into a small bowl. 

Cream together with electric mixer- butter and sugar, until light and fluffy.

With mixer on a low speed add eggs one at a time. 

Add sour cream and vanilla.

Sift in the dry ingredients on low speed until combined.

Pour half the batter into the prepared pan. Spoon a dollop of jam into the batter and swirl. Repeat with remaining batter and jam.

Bake for 1 hour and 15 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool in pan on a rack for 10-15 minutes. Remove the cake from the pan and let cool on rack completely.

Slice and serve on it's own or with a scoop of vanilla ice cream/gelato for a dessert. I love this cake with tea in the morning or afternoon.

Cheers!

JJ