Cooking - for a new lifestyle (Our Test Kitchen)

2 servings 220 g chicken breasts, boneless, skinless, cut into thin cutlets 1 egg 1 tbsp Parmesan cheese, grated 1 tbsp bread crumbs 2/3 cup My Mother's Tomato Sauce (recipe below) 2 bocconcini/fresh mozzarella 1-1/2 tbsp canola oil salt and ground pepper to taste Spread the tomato sauce into the bottom of a baking dish. Slice each breast horizontally into thin cutlets.  Flatten the cutlets between 2 sheets of plastic wrap and tenderize them using a meat pounder or rolling pin. Beat the egg in one shallow dish and combine bread crumbs and grated Parmesan in the other.  Dip one chicken cutlet at a time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs mixture.  Turn the cutlets to coat both sides. Heat the oil in a skillet on medium heat.  Saute the chicken cutlets 3-4 minutes on each side, until golden.  Add salt and pepper to taste.  Transfer to the baking dish, placing them side by side on top of the ...

This is one of the best grilled pork chop recipe s I've ever tried!  The mushrooms weren't too exciting though. For 2 servings 1 clove garlic, finely chopped 2 green onions/scallions, finely chopped 1-1/2 tbsp. fresh cilantro, chopped, plus some whole leaves for garnish 2 tbsp. fish sauce (nam pla) 2-1/2 tbsp lime juice, freshly squeezed 1 tbsp. soy sauce, low-sodium 1 tsp sugar 1/2 tbsp. sesame seed oil 1/2 tbsp. whiskey 2 pork chops with bones or boneless 4 Portobello mushrooms 1 tbsp. canola oil 1 shallot 1/2 dried chili peppers, to taste 2 tsp. cornstarch. Finely chop the garlic, half of the scallions and half of the cilantro leaves, then put them in a shallow dish.  Pour in 1/4 of the fish sauce and 1/4 of the lime juice, the whole soy sauce, sugar, sesame oil and whiskey.  Arrange the pork chops in the dish, turning them a couple times to cover well with the marinade.  Cover the dish with plastic wrap, then let marinate in the refrigera...

For 2 servings 7 cups baby spinach (120 g) 6 button (white) mushrooms, thinly sliced 1 tbsp. lemon, freshly squeezed 1/2 orange, pressed and zested 1/2 tsp Dijon mustard 2 tbsp. extra virgin olive oil salt and ground pepper to taste Prepare the spinach and put it in a large bowl.  Set aside Prepare the mushrooms by thinly slicing them and transferring them to a small bowl.  Season with salt and pepper and pour in half of the lemon juice.  Set aside. Grate half of the orange to obtain the zest, then juice it.  Put the zest and juice into a small bowl.  Pour in the remaining lemon juice, mustard and oil.  Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified.  Pour the vinaigrette over the spinach. Peel the remaining orange, cut into small pieces and add to the spinach.  Add the mushrooms and toss well.  Serve. From soscuisine.com