January 21, 1987 |
When I was a kid growing up in the Midwest, the word "cutlet" had a very special and specific meaning. Cutlets were my very favorite cut of meat. They were always breaded with cracker crumbs, fried crisp and served with a heaping pile of mashed potatoes and lots of gravy. They were also always pork. More specifically, they were little nuggets of pork meat that came from either the temple of the pig's head or the cheek. The temple cutlets were the best, but both were wonderful. Cutlets of that kind are hard to find in today's marketplace, but cutlets of all other kinds are available everywhere.
July 19, 2012 |
1 tablespoon olive oil ½ teaspoon each, chopped: fresh rosemary, thyme, and parsley Salt and freshly ground black pepper 4 (3 ounces each) chicken cutlets ¾ cup marinara sauce ¼ cup shredded mozzarella Fresh basil, for garnish 1. Preheat the oven to 500 degrees. 2. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy, large ovenproof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side.
April 17, 2008 |
The fifth and latest cookbook in Susie Fishbein's Kosher by Design series is Passover By Design - a collection of 172 Passover-adjusted recipes. More than 130 of the dishes are gluten-free and many are quick and easy. Honey and Pecan-Crusted Chicken with Apricot Chutney (Makes 6 servings) 1. For the chutney, mix the duck sauce and apricots; let stand for at least 1 hour. 2. Set oven to 400 degrees. 3. Lightly spray a cookie sheet with nonstick spray.
August 24, 1986 |
One of Peking's more famous dishes is lamb, marinated in a mixture of soy sauce and sherry, stir-fried with garlic and scallions and finished with a simple, sweetened soy sauce. The whole process takes less than half an hour, yet the result is rich, full-flavored and satisfying. But suppose you don't like, can't find or can't afford lamb? Then consider an updated version of the dish made with convenient turkey cutlets. Turkey has enough flavor of its own to stand up to distinctive seasonings like garlic, scallions and sesame oil. The cutlets are available in most large supermarkets, and though they are more expensive than bone-in parts, they are still affordable.
November 21, 2001 |
Thanksgiving is my favorite holiday, especially when I can cook for family and friends. Maybe you feel the same way but have been so busy this fall that you still think it's October. Or maybe you just don't want to deal with all those leftovers, turkey sandwiches and turkey soup. Then this meal is for you: Thanksgiving dinner for four in 15 minutes. No prepping ahead of time. No leftovers. No frantic calls to the Meat and Poultry Hotline. ("Is my turkey still good if it's been frozen since the Reagan administration?"
January 7, 1998 |
Yo, Chefs! Here's a challenge: A new restaurant just opened. Paglia e Fieno, 937 E. Passyunk Ave., serves a dish called cotoletta principessa that is sheer delight. I would appreciate your help in getting the recipe. Theresa Cassello, Philadelphia Dear Theresa, Cotoletta principessa translates to veal cutlet "princess-style. " It's basically a variation of the longtime restaurant favorite, veal Oscar. The chef starts with a lightly breaded veal cutlet, covers it with a seafood stuffing and tops it with crabmeat, asparagus and mozzarella.
May 17, 1989 |
In France, the skinless boneless breast of chicken is known as the "supreme. " Today, we've got some supreme ideas for preparing this choicest of poultry parts. With virtually no fat and less than 35 calories an ounce, white meat chicken is a superior selection for people watching their weight or cholesterol. While French chefs had to cut up whole chickens to get these prized poultry parts, American cooks can find them already skinned and boned in their supermarkets, labeled "chicken cutlets" or "chicken fillets.
June 4, 1986 |
Two of the most memorable veal dishes I have prepared are Veal Zurichoise and Best-Ever Veal Parmesan. Veal Zurichoise prepared at the Post Hotel at Lake Louise in the Canadian Rockies delights the palate. This microwave version comes close to the original. The only thing lacking is the beautiful view of the snow-capped mountains. Our favorite veal dish is Veal Parmesan. I had been preparing it in the microwave with the use of a browning grill to brown the breaded cutlets. The recipe appeared in my column some time ago. Recently I discovered a better and faster way to do this and ended up with Best-Ever Veal Parmesan.
September 13, 2012 |
Here's a quick alternative to grilling pork tenderloin: cut it into slices, then pound them into cutlets. Turn marinade ingredients into a glaze. Curry-Glazed Pork 4 servings 3 cloves garlic 1/4 cup honey 2 tablespoons red curry paste 2 tablespoons tamari or wheat-free soy sauce 3 to 4 tablespoons olive oil 11/2 to 2 pounds pork tenderloin Kosher salt Freshly ground black pepper 1. Mince the garlic and place in medium bowl.