Cotoletta di Pollo alla Milanese (Milanese Chicken Cutlets)

italian cutlets

Ingredients:

6-8 chicken cutlets
6 eggs, beaten
Breadcrumbs or panko crumbs
Salt & pepper
½ cup margarine
lemon wedges

Directions:

Take a chicken cutlet and lay either wax paper or plastic wrap on top to cover it. Flatten the cutlet slightly with a meat mallet or the back of a skillet – not too much, you want the cutlet to cook evenly, but not dry out.

Dip each cutlet into the beaten egg mixture, then season both sides with salt and pepper. Coat the egg-dipped cutlets with breadcrumbs, pressing the crumbs into the meat to make sure they adhere well.

Heat a generous amount of margarine—a whole stick—in a skillet, over moderately high heat, allowing the margarine to foam up. When the foaming subsides, add the cutlets. Don’t crowd them, but at the same time, if you leave too much empty space in the skillet, the margarine may burn. Regulate the heat so that the cutlets brown nicely without the margarine darkening too much or burning.

When the cutlets are nicely browned on both sides, serve immediately, sprinkled with some sea salt and, if you like, lemon wedges on the side.

Tre Formaggio Arancini (Three Cheese Rice Balls)

Arancini

This recipe may seem a little labour intensive, but trust me, the end result is worth it!! Of course, it’s always easier if you just happen to have left over risotto sitting around your kitchen :). For those of us that don’t though, you’ll find this a very easy recipe as it does not involve the time consuming process that a regular risotto does. Buon appetito!

Ingredients:

2 ½ cups low-sodium vegetable broth
½ cup dry white wine
¼ teaspoon kosher salt
1 cup arborio rice
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, crushed
2 tablespoons pine nuts, toasted
½ cup shredded mozzarella cheese (2 ounces)
½ cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
½ cup grated parmesan cheese
1 ½ cups breadcrumbs, divided
vegetable oil, for frying

Directions:

Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, garlic and onion, and then reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely (if you’re in a hurry, try sticking the sheet in the fridge or freezer!). Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside. Beat the eggs in a large bowl, then stir in the cooled rice mixture, the parmesan and ⅔ cup of the breadcrumbs. Shape the mixture into sixteen 1 ½ -inch balls. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the centre of each rice ball, and insert 2 teaspoons of the cheese mixture, then pinch the rice around the filling to seal. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying). Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Enjoy hot with marinara sauce or plain!

Sweet and Sour Meatballs

Sweet and Sour Meatballs

These sweet and tangy meatballs are wonderful and filling, as a main course or served as smaller portions for an appetizer. Have the kids roll the meatballs for you, to get them involved in the kitchen (and to save you the work!) Easy tip: Want the same size every time? Invest in a small sized ice cream scooper! Just make sure to label it clearly “MEAT” so that you don’t accidentally use it on dessert!

When serving a crowd, this recipe easily doubles.

Ingredients:

1 ½ lbs. ground meat
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 tablespoon breadcrumbs
1 egg
2 cups cola/ginger ale
1 ½ cups ketchup
1 can sliced mushrooms

Directions:

In a large bowl mix together all of the ingredients, save the soda, ketchup and mushrooms. Form 1 inch sized meatballs. Set the crock pot on low and add the soda, ketchup and mushrooms. Stir to combine. Add the meatballs, and let cook for 3 to 4 hours. Check after 2 to make sure the sauce is still liquid enough. You can always add water/chicken stock or more soda if needed. Once cooked through, serve over rice.

In order to make this ahead of time, prepare the meatballs as above, and then lay them out on a cookie sheet or other flat surface that you can stick in your freezer. Allow the meatballs to freeze at least half-way through, before removing them from the cookie sheet and storing them in a gallon sized freezer bag. On the day you wish to prepare your meatballs, add the liquids and the mushrooms as you would above, then add in the frozen meatballs and cook on low for 6 to 8 hours. Check half way through to make sure there is enough liquid in the pot, adding more as needed. Once done, serve up over rice.