Panko Parmesan Crusted Chicken Piccata This twist on an Italian classic uses Japanese panko bread crumbs to create a delicate yet irresistibly crisp breading on the outside of lightly fried chicken cutlets which are then served with a savory and tangy pan sauce over angel hair pasta. Continue reading “Panko Parmesan Crusted Chicken Piccata” →
Chicken Katsu with Homemade Katsu Sauce Traditionally made with pork (in Japanese Tonkatsu) – this quick and easy version is made using chicken cutlets. Less than an hour start to finish, it makes for a great weeknight meal. Best of all, the cutlets keep well for a few days and can be reheated in the oven (or air-fryer) for additional meals later on in the week. Serve with steamed rice and Katsu Sauce (which is like Japanese BBQ Sauce – recipe included in this post!) Continue reading “Chicken Katsu with Homemade Katsu Sauce” →
4 Things to Do with Thanksgiving Leftovers Here are my favorite things to do with Thanksgiving Leftovers… Continue reading “4 Things to Do with Thanksgiving Leftovers” →
Turkey Enchiladas with Green Chili and Bacon If you’re looking for something to do with your leftover Thanksgiving turkey (that’s not sandwiches), these enchiladas will hit the spot. Great thing about this is you can make ahead of time, and then just pop them in the oven when you get home from work – done in about 45 minutes. Continue reading “Turkey Enchiladas with Green Chili and Bacon” →
Penne Alla Vodka Another beloved Italian-American Classic, this basic dish will rival anything you might get at your local red-and-white checkered tablecloth joint and comes together in about 30 minutes. Continue reading “Penne Alla Vodka” →
The Intrepid Gourmet 