Wednesday, May 30, 2012

Chicken Parmagiana


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 tomato sauce.  Top each cutlet with a thin slice of mozzarella.

Preheat the broiler.  Broil the cutlets about 10 cm from the heat source 6-8 minutes, until the cheese is melted and lightly browned in spots.

Serve on warmed plates with pasta, veg or rice.



My Mother's Tomato Sauce

Makes 2-1/2 cups

1-/23 cups canned diced tomatoes
1 clove garlic
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/4 salt celery, finely chopped
1 tbsp olive oil
1-1/2 tbsp butter
1/2 tsp salt
1/4 tsp pepper

Heat the oil and butter in a saucepan over low heat.  Add the chopped vegetables.  Cook 4-5 minutes, stirring a few times.  The vegetables must soften without burning.  Add the diced tomatoes, salt and pepper to taste.

This sauce can be stored up to 2 weeks in the refrigerator.  Freeze larger quantities.

Thursday, May 24, 2012

Cilantro-flavoured Pork Chops with Mushrooms

This is one of the best grilled pork chop recipes 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 refrigerator 1-2 hours, or overnight.

Place the pork chops on an oiled medium-hot grill.  Cook about 10 minutes, turning them once, and brush them occasionally with the marinade while cooking.

Prepare the mushrooms, brush them with a little canola oil and place them on the grill.  Cook about 2 minutes, turning them once.  Alternatively, put the pork chops and the mushrooms on the rack of a broiler pan then cook them in the oven under a preheated broiler 7-10 cm from the heat.

While the meat is cooking, heat the remaining canola oil in a small frying pan over medium heat.  Chop the shallots, add them to the pan and saute about 2 minutes.  Add the minced chili pepper, cornstarch, the remaining fish sauce and lime juice.  Cook 1 minute with stirring.

Transfer the pork chops and mushrooms to individual serving plates and spoon the sauce over them. Garnish with a few cilantro leaves and remaining chopped scallions.

from soscuisine.com

Spinach and Mushroom Salad

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