Category: Recipes

Panko Crusted Chicken Cutlets

Although this recipe is already contained in a number of other recipe posts on this blog, I thought it was worth sharing by itself because making these crispy, golden cutlets opens up a world of creativity in terms of what you do with your pan sauce.  Once fried golden brown, you pop them in the oven to cook them through, and while they are finishing you can use the fond in the pan as a base to create any number of sauces.  The chicken itself can then be served over rice, pasta, potatoes, bread – whatever you fancy – with your sauce drizzled on top.

Ingredients

  1. 2 or 3 Chicken breasts, sliced in half lengthwise to make two, thinner cutlets – so, you’ll end up with 4 – 6 cutlets total
  2. ½ cup flour
  3. Kosher Salt
  4. Black Pepper
  5. Pinch Paprika
  6. 3 Eggs
  7. 3 tablespoons vodka (alcohol is a binding agent)
  8. 3 tablespoons milk, cream or water
  9. 1½ cups panko breadcrumbs
  10. ⅓ cup parmesan cheese
  11. Zest of 1 lemon
  12. 1 cup or so vegetable oil, ghee or any other high smoke-point fat: enough to get about 1½ inches deep in a cast iron or other suitable pan for frying

Prep

  1. Using a Meat Mallet, pound each chicken cutlet to even thickness (the wider end will need more pounding than the narrow end) – you’re shooting for ¼ to ⅓ inch thickness… so pretty thin. This is important to ensure that chicken is cooked through during the frying process.
  2. Set up your dredging station.  You’ll need two, wide shallow dishes and one medium sized bowl.
  3. Put the flour in one of the wide, shallow dishes.  Season aggressively with salt and pepper; add paprika and mix until seasoning is well distributed.
  4. In the second wide, shallow dish add Panko Bread Crumbs, Parmesan Cheese, and Lemon Zest.  Whisk together until well mixed.
  5. Crack three eggs into the medium sized bowl; add vodka and water.  Whisk together until slightly foamy.
  6. Set them up in this order:  Flour mixture, egg wash, bread crumb mixture
  7. Dredge a chicken cutlet first in the flour mixture (shaking of excess), then dip into the egg wash, and then dredge in the breadcrumb mixture, pressing firmly to adhere to each side and flipping a few times as needed.
  8. Transfer to a baking sheet.
  9. Repeat this process with all the chicken cutlets. Cover and refrigerate for a minimum of 30 minutes, and up to 8 hours

Instructions

  1. Fill a A 12″ Cast Iron Skillet about 1½ – 2 inches deep with a high smoke-point fat (I like to use vegetable oil and maybe ¼ cup of duck fat or ghee for a little extra flavor)
  2. Heat oil to 375°F as measured with an Instant Read Thermometer.
  3. Safety Notes:
    • You’ve got super hot oil in a skillet that probably has a handle. Point that handle toward the rear of the stove, angled away from the edges of the stove where it could accidentally be knocked
    • Keep kids/pets and things you can trip over out of the kitchen during this time
  4. Carefully lay two or three of the breaded chicken cutlets into the hot oil. A few important notes here:
    • Lay the cutlets away from you so if there’s any splashing it doesn’t go in your direction
    • Lay cutlets in oil slowly – don’t be afraid of it; dropping things in quickly will lead to more spattering/splashing. If you’re nervous, use tongs.
    • Do not overcrowd – you don’t want to drop the oil temperature too much
    • Right when you lay the cutlets in the oil, they’ll sink to the bottom, so use tongs to gently wiggle each cutlet to ensure it isn’t sticking to the bottom of the pan
    • It’s okay if the cutlets aren’t fully submerged – you’re going to turn them over once in a while anyway (see next step)
  5. Cook until deeply golden brown on all sides, turning occasionally, around 5-6 minutes (approximately 3 minutes per side)
  6. Once cutlets are beautiful, golden, stiff, and crunchy, transfer them to a Rimmed Baking with oven safe wire rack
  7. Repeat with remaining cutlets, and transfer to 170°F oven to keep warm 

Not sure what sauce to make?  Try one of these!

Chicken Parmesan

Chicken with Italian Red Sauce; i.e., Marinara Sauce

Chicken Marsala

Chicken in a mushroom Marsala reduction sauce

Chicken Piccata

Chicken in a lemon butter pan sauce with capers and white wine

Cajun Chicken and Sausage Gumbo

This classic Cajun stew is perfect for a cold winter’s night – or pretty much any time.  The flavor profile is totally unique; if someone were to ask “What does gumbo taste like?” the answer is “It tastes like gumbo!”  And it is totally delicious.

Time: 90 minutes – 2 hours
Level: Intermediate (bordering on advanced, depending on your roux making skills)
Cost: About $4 per plate
Serves: 4- 6

Ingredients

  1. 4-6 chicken breasts, 2-3lbs package weight
  2. 12oz Cajun Andouille Sausage (I like Aidell’s brand), sliced into 1/4 inch thick rounds (or “coins”)
  3. 1 cup all purpose flour, plus 2 TBSP, divided
  4. 3 TBSP Creole Seasoning
    • Note:  You can use any store bought brand such as Tony Cachere’s, but I prefer “Emeril’s Essence” (also referred to as “Bayou Blast) which you can buy in stores or make it yourself.  When opting to make it myself, I usually make it by the teaspoon rather than tablespoon, but the key is just to keep the ratios the same.
  5. Olive oil:  2 TBSP, plus a few drizzles to coat chicken for dredging
  6. 1 cup vegetable oil
  7. 1 large green bell pepper, diced
  8. 1 large yellow onion, diced
  9. 4 ribs celery, diced
  10. 4 cloves garlic, minced
  11. 3/4 cup okra (optional, some people don’t like it, but it’s what makes gumbo authentic)
  12. Dash Worcestershire sauce
  13. 2 140z cans low sodium chicken broth
  14. Cooked white rice, cooked according to package directions, for serving

Instructions

Add 2 TBSP olive oil plus sausage rounds to a dutch oven or large sauté pan and heat over medium-high heat.  Sauté until sausage is well browned and most of the fat from the sausage has rendered, 5-7 minutes.  Remove sausage with a slotted spoon and reserve in a medium size bowl.

In a another medium bowl, mix 3 TBSP all purpose flour with 3 TBSP creole seasoning.  Whisk to combine thoroughly.  Pat chicken breasts dry and rub each breast with a drizzle of olive oil.  Dredge the chicken breasts in the seasoned flour mixture and add to pan with sausage fat.  Fry breasts in sausage fat on each side, 2-3 minutes or until well browned.  Remove to a cutting board and reserve.

Note:  Don’t overcrowd the pan with the chicken; work in batches if you have to.  Add more fat to the pan between batches if you have to, either by adding extra olive oil, extra sausage fat from the bowl of reserved sausages, or both.  You want to develop a nice fond on the bottom of the pan, but you don’t want to burn anything.

Add onion, green pepper and celery to the pan (this combination is known as the Trinity of Cajun Cooking) and sauté until the vegetables and onion have released most of their moisture and the onions are mostly translucent, 5-7 minutes.  Stir constantly, scraping up any fond (brown bits) from the bottom of the pan to combine with the mixture.

Add garlic and sauté until very fragrant, 1-2 minutes.

Add okra (if using), and dash of Worcestershire sauce.  Add chicken broth to deglaze the pan and stir, scraping up any remaining brown bits on the bottom of the pan. Add sausage and any drippings to the pot.  Cube chicken breasts on the cutting board (it’s okay if they’re still raw in the middle, they’re going to cook in the pot), and add to the pot.

Give everything a few good stirs to combine and bring to a boil; then reduce to a simmer.

While the stock is simmering, make your roux:

To make the roux, heat 1 cup vegetable oil in a medium sauce pot over medium-low heat until it is around 250°F – 300°F.  Whisking vigorously and constantly, slowly add the 1 cup flour to the oil, a few sprinkles at a time, until all the flour is incorporated.  Continue to whisk vigorously and constantly, cooking the flour in the oil.  Don’t stop whisking!  You will notice that the color of the roux changes from white, to blond, to peanut butter colored, to light brown, to dark brown (the color of beef stock).  Once the roux is the color of beef stock, remove from the heat and continue to whisk until significantly cooled.  While you are whisking your roux to cool, off the heat on the simmering pot completely.  (Did I mention don’t stop whisking?)

Note:  None of this is as hard as it sounds.  I got it on my first try.  Go slow, pay attention to what you’re doing and you’ll be fine.  DO follow the instructions below.

Note:  This will take anywhere from 15 to 20 minutes depending on how much heat you are using.  The higher the heat, the more likely it is you will burn your roux and you will have to start over.  If you see black flecks in your roux, you have to discard it and start over, so use lower heat at first.  As the roux begins to darken it is not uncommon for it to smoke quite a bit.  Also, it is incredibly hot, so don’t try to taste it.

Note:  Adding the hot roux directly into the simmering pot will create an impressive explosion, sending lava-hot roux and boiling broth erupting like Vesuvius all over you and your kitchen.  I did this on the first go-round; don’t be like me.  Follow the instructions in the next paragraph instead…

Once the roux has cooled, take a ladle full of liquid from the pot and slowly whisk it into the roux, stirring constantly to combine.  Very carefully and slowly, add the roux mixture back into the pot, a little bit at a time, stirring constantly while you do this to combine.

Return pot to a simmer, stirring occasionally, and allow to reduce until thick and hearty, about 45 minutes.  Serve with steamed white rice and a crusty loaf of bread.

 

Cuban Pulled Pork & Mojo Sandwiches

This amazing pulled pork can be thrown together in as little as 20 minutes, and then you can set it and forget it while it slow-roasts all day.  Dinner will be waiting for you when you get home.  Initially I was worried about this one.  I was afraid that a pork loin, which is a pretty lean cut, would dry out in the slow cooker.  But marinating it ahead of time and letting it soak in it’s own juices rendered a product that was juicy and unbelievably tender.

Prep: 20 minutes
Marinate: 2 hrs – 8 hrs
Cook: 4 hrs slow-cooker on HIGH; 8 hrs slow-cooker on LOW
Total Time: 4.5 to 16.5 hours
Total Active Time: 20 – 30 minutes
Level: Easy
Cost: About $4 per plate
Serves: 4-6

Ingredients

For the Pork

  1. 1 3-4lb pork loin, trimmed of silver skin and cut in half or in thirds, depending on the size of your slow cooker
  2. 4-6 cloves garlic, finely minced
  3. 1 medium yellow onion, diced
  4. Zest from one orange
  5. Zest of 2-3 limes
  6. 1.5 cups orange juice
  7. 1/2 cup fresh squeezed lime juice (about 6-8 limes)
  8. 1/4 cup olive oil
  9. 2 tsp ground cumin
  10. 2 tsp ground oregano
  11. 1/2 tsp red pepper flakes
  12. a few generous grinds black pepper

For Mojo Sandwiches (per sandwich)

  1. 1 Croissant
  2. 2 slices ham (not honey)
  3. 2 slices Swiss cheese
  4. Dill pickle chips
  5. Dijon mustard

Instructions

For the Pork

Combine all ingredients except pork in a large mixing bowl and whisk until thoroughly combined.  Add pork to marinade refrigerate, covered, for at least 2 hours or overnight.

Once pork is finished marinating, remove from marinade (do not discard the marinade) and pat dry with paper towels.  Heat oil over medium-high heat in a large skillet or sauté pan until shimmering and just slightly smoking (about 375°F).  Add pork and brown on all sides, 5-7 minutes.

Using cooking spray, spray the inside container of slow-cooker until lightly coated.  Add browned pork and reserved marinade.  Cook on LOW for 7-8 hours or on HIGH for 4 hours.

When pork is finished, use two forks to shred pork.  Serve over steamed white rice or as part of Mojo Sandwiches (recipe follows).

For the Sandwiches

Halve a croissant lengthwise and slather both cut sides generously with Dijon mustard.  Add one slice of Swiss Cheese, followed by a generous helping of pork, followed by a few pickles, followed by a slice of ham and another slice of Swiss cheese.

Classic Spaghetti & Meatballs

Nothing says comfort food like Spaghetti & Meatballs. In this recipe, you’ll prepare Classic Marinara Sauce as well as scrumptious, tender meatballs that will stick to your ribs, and possibly put you into a food coma on a cold winter’s night.

Time: 60 minutes
Level: Easy
Cost: About $4-6 per plate
Serves: 4-6

Ingredients:

For the Meatballs:

  1. 3/4 lb ground beef (either 80/20 or 70/30, but too lean and your meatballs will dry out and fall apart)
  2. 1 lb ground pork
  3. 4oz bacon, finely diced
  4. 5-6 cloves garlic, minced
  5. 2 eggs
  6. 1 cup grated Parmesan or Romano cheese (fresh is best!)
  7. 1-2 TBSP freshly chopped Italian parsley
  8. 2 cups classic bread crumbs (or 1 cup Panko, if you prefer)
  9. salt and pepper
  10. 1 TBSP powdered oregano (I like a lot of oregano, adjust accordingly)
  11. 2 packets unflavored gelatin
  12. 2 pieces bread, torn into roughly 1 inch pieces
  13. 1 cup milk or water (you may not use all of it)

For the Marinara Sauce:  See Classic Marinara Sauce

Instructions:

Preheat oven to 450F.

Add ingredients 11-13 in a medium bowl and allow to soak for 10 minutes.

While soaking, combine first 10 ingredients in a large mixing bowl.

Remove bread from milk/water and add to meat mixture.

Mix together well using your hands.  Add water or milk, a few splashes at a time, until the mixture becomes sticky but not overly wet.  You want it just moist enough that it sticks together and that’s it.  Remember, once you add the water, you can’t take it out!  Don’t overwork the meat.

Once the mixture is the desired consistency, begin making your meatballs by rolling a portion of the mixture into balls between the palms of your hands.  I prefer my meatballs to be about 2.5″ in diameter, but form them to whatever size you like.

Pat them dry-ish, and transfer them to a wire rack set on a rimmed baking sheet lined with aluminum foil. Transfer them to 450°F oven and bake until brown, 10 – 15 minutes.  If they don’t brown enough, you can turn the broiler on for a couple minutes.  Once browned, turn the oven off and allow meatballs to finish in residual heat.

Prepare Classic Marinara Sauce.

Once the marinara sauce has reduced to desired consistency, remove the meatballs from the oven and place them in the sauté pan with the marinara sauce.  Using tongs, gently rotate them in the sauce to coat and simmer on low for 5-10 minutes, or until meatballs are cooked through (internal temp should be 165°F).  Serve over spaghetti.

 

 

Herb Crusted Pork Loin with Shiitake Mushroom Gravy (2017)

This method for roasting a pork loin is the best I’ve found so far.  It yields a juicy, tender roast accented by savory garlic and herbs.  Served with Shiitake Mushroom gravy and mashed potatoes it makes the perfect autumn dinner for those first few crisp, cool nights.  Although it takes a couple of hours to prepare from start to finish, most of that time is just waiting for the pork to roast in the oven while you enjoy its savory scent.  Save this recipe for a weeknight when you’ve got a little extra time or, even better, a weekend evening at home with a football game to watch in the background.

Time: 120 minutes
Level: Easy/Intermediate
Cost: About $4-6 per plate
Serves: 6-8

 

Ingredients

For the Pork

  1. Pork Loin Roast, 3-4 lbs, trimmed of excess fat and/or sliver skin
  2. 2 TBSP butter
  3. 4-5 garlic cloves, finely minced
  4. 2 TSP each, dried: oregano, basil, thyme and rosemary
  5. 1 14oz can beef broth
  6. 2 140z can chicken broth

For the Shiitake Mushroom Gravy

  1. Pan drippings and broth from pork loin (above)
  2. 1/2 cup all purpose flour
  3. 1/2 cup dry Sherry
  4. 2 tablespoons butter
  5. 2 cloves garlic, finely minced
  6. 1 small shallot, finely minced
  7. 12 ounces fresh shiitake mushrooms, stemmed, sliced (dried ones work too, just be sure to reconstitute them ahead of time – if using dried, follow the instructions on the package for how to do this)
  8. (about) 1/3 cup whipping cream

Instructions

For the Pork:

Preheat oven to 275F

Take whatever pan you plan to make the gravy in (I prefer a large sauté pan) and add all three cans of broth.  Place a cooling rack (or spare grill grate) on top of the pan.

Crush garlic cloves and herbs together using a mortar and pestle or in a bowl with a wooden spoon.  Add butter and continue to crush/mix until formed into a relatively smooth paste.

Using cooking twine, tie the pork loin up in several places, getting it as cylindrical as possible to ensure even cooking.  Slather pork loin on all sides with garlic-herb-butter mixture and place on top of the cooling rack which is on top of the sauté pan.  Pop the whole assembly into the oven on the center rack and roast for 2-2.5 hours, or until the internal temperature of the pork loin registers 155F.  Use an instant-read thermometer or probe thermometer to ensure correct temperature (you DO have at least one of these tools in your kitchen, right?  If you don’t, order one now!)

Sit down with a beer and watch a football game.

When the internal temperature of the pork reaches 155F, remove the roasting assembly from the oven (careful, it will be HOT).  Place the sauté pan on the stove top.  Transfer the pork loin to a baking sheet.  Change oven setting from BAKE to BROIL – HIGH and pop the pork loin on the baking sheet under the broiler for 3-5 minutes to brown the herbs.  Keep an eye on it; you want the herbs to brown not burn.  Once the herbs are browned, remove the pork loin from under the broiler, transfer to a carving board and allow to rest under loosely tented aluminum foil while you make the gravy.  Don’t forget to turn the oven off!

For the Gravy

Mix flour and sherry together to form a smooth paste.  Try to eliminate any large clumps of flour – the smoother the better!

In a separate frying pan (not the one that was in the oven), melt butter over medium-high heat until foamy and add shallot and mushrooms.  Sauté until most of the butter is absorbed into the mushrooms and shallots are mostly translucent, 3-4 minutes.  Add garlic and sauté until fragrant, 1-2 more minutes.  Add mixture into the pan with the drippings and broth. Stir in flour-sherry mixture and bring to a boil, stirring often.  Boil until thickened into gravy, about 10 minutes.  Add cream, and allow gravy to return to a simmer.  Continue to stir frequently until gravy reduces to desired consistency.

Slice pork loin into 1/4 inch thick medallions.  Serve with gravy, mashed potatoes, and green beans.