The vernal equinox has arrived, so we could formally welcome spring! The snowbank within the lee of our home is lastly shrinking and the clump of snowdrops in entrance is bobbing its blossoms within the sunshine. It might be a bit early to consider bringing out the grill. Nevertheless, it’s not too early to consider an up to date model of outdated favorites, some with a brand new twist in elements.
Veal Parmigiana is a traditional Mediterranean recipe served in lots of Italian eating places with nice acclaim. This dish, made with tender skinny veal in breaded crust of breadcrumbs and cheese, was once my husband’s favourite restaurant meal in Italy. Till, we encountered it as a ‘schnitzel’ at a well-known restaurant in Vienna. It was superb! Our waiter offered two plates and the skinny delectable meat with delicate crust coated your entire plate. Good recipes typically change names and know no nationwide boundaries!
This has led me to range the Parmigiana recipe on a quantity events, typically to be made with pork or typically with rooster. In deference to spring, right here is my present model made not with breadcrumbs, however with panko.
Veal and pork cutlets used on this dish require pounding to a 1/4-inch thickness earlier than breading. Most rooster breasts within the retailer nowadays are very massive and may be reduce in 1/2-inch thickness for use instantly within the recipe.
1. Preheat oven to 400 levels
2. Reduce 1/2-inch thick slices from a skinless massive rooster breast lengthwise. (Normally you should have two massive and two smaller cutlets.) Season rooster with salt and pepper.
3. Prepare one plate with flour, a shallow soup plate with one egg overwhelmed with 1 tbsp water, and one plate with 3/4 cup panko breadcrumbs combined with 1/3 cup Parmesan cheese.
4. Dredge every rooster cutlet in flour on each side, shaking off extra, then dip each side in egg and at last completely dredge with the breadcrumbs, once more shaking off extra.
5. Warmth 2 tbsp vegetable oil in a big skillet over medium warmth and fry 2 cutlets at a time, not more than 2 minutes to a aspect. Take away to a sheet pan and cook dinner the remaining cutlets. Prepare cutlets on the pan by topping every with a folded slice of provolone cheese and spoon a few tbsp spaghetti sauce crosswise on the cheese.
6. Bake within the oven 8-10 minutes till the cheese melts and the sauce is scorching.
7. Take away from the oven, sprinkle with parsley, and serve with cooked pasta and a salad. Any leftovers may be reheated within the microwave for a scrumptious lunch.
A complementary dish with Mediterranean taste to meat or poultry is strata, a layered casserole made with stale or toasted bread soaked in milk and eggs. Whereas it’s typically used as a breakfast casserole, which is assembled the evening earlier than and baked within the morning, strata serves equally properly as a aspect dish for a most important meal and might embrace some greens and even diced meat. This strata would additionally pair properly with an Easter ham and asparagus in a couple of weeks.
Artichoke and sundried tomato strata
1. Reduce a baguette or nation fashion bread in 3/4-inch items and calmly toast in a 350 diploma oven to dry for 10 minutes. It’s best to have 3-4 cups of cubes.
2. Drain from oil and reduce in strips 1/3 cup sundried tomatoes.
3. Thaw a 9 oz bundle of frozen artichoke hearts and reduce in half. In a skillet warmth 1 tbsp olive oil, add the artichokes, 2 chopped garlic cloves and cook dinner 3 minutes.
4. In a big bowl beat 4 eggs with 1 3/4 cups milk, 1 tsp salt, 1/2 tsp pepper, and 6 oz spreadable cream cheese with chives.
5. Mix the bread, artichokes, 1/4 cup chopped parsley, and the sundried tomatoes with the overwhelmed egg-milk combination. Cowl and permit to mix for about 1 hour or refrigerate in a single day.
6. Switch the bread combine to an 8-by-8 baking dish coated with a baking spray and sprinkle with 3 oz shredded Gruyere cheese.
7. Bake at 350 levels for 40-45 minutes till the highest is browned and the strata is ready. Enable to face for 10 minutes earlier than reducing in squares to serve.
As we advance into spring, our dressed-up rooster will probably purchase new lighter apparel, however within the meantime fast scrumptious meals are to be appreciated.