Recipe Real Life – Pork Cutlet Sandwiches

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We love Parmesan sandwiches but sometimes they can be overkill with too much sauce and cheese. This version is a bit toned down and I used pork instead of chicken.  The lemon dressed arugula adds another level of texture and flavor to the sandwich and ties everything together for a fresh take on the classic Parmesan sandwich – This is a Recipe Real Life re-do!

*** Makes 2 Sandwiches ***

(Ingredients for Cutlets)

(2) Pork Cutlets / Italian Breadcrumbs / Grated Parmesan / 2 Eggs / Flour / Salt / Black Pepper / Garlic Powder / Frying Oil

(Ingredients for Building Sandwich)

(2) Portuguese Rolls / Marinara Sauce / Arugula / Fresh Mozzarella Ball / Garlic Powder / Olive Oil / Lemon / Grated Parmesan / Butter

To Note: I used some defrosted sauce I already had stored in the freezer. The sauce needed for the sandwiches is so minimal that I’d suggest using leftover sauce from another night of cooking or your favorite jarred store bought sauce.

1st Breading your Cutlets

  • Prep your space with three containers – one holding the flour, another holding the eggs and the last holding the breadcrumbs.

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To Note: I like to season the scrambled eggs with pepper and the breadcrumbs with garlic powder and grated Parmesan.

  • Trim the cutlets of any fat and pound them out under plastic wrap to get them nice and thin. You can use a mallet or even a rolling pin to do so.
  • Season the cutlets with salt, pepper and garlic powder.

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  • Dredge each cutlet into the flour, then into the egg, then into the breadcrumbs and set aside until all the cutlets are done.
  • In a frying pan set up the frying oil – set on medium heat.
  • While the oil is heating up prep the arugula leaves and mozzarella slices.
  • Slice the mozzarella into ¼” slices and place in fridge.
  • In a separate bowl take six cups of arugula leaves and toss them with a tablespoon of olive oil and the juice of one lemon. Place in fridge.

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  • Fry up each cutlet till a nice deep brown crust is formed. Periodically flipping them so they get an even fry.

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2nd Put Together the Bread & Sauce

  • Slices open the rolls.
  • In a microwave safe container melt 1 Tablespoon of butter.
  • Once melted combine with 1 Tablespoon of Olive Oil, 2 Teaspoons of Garlic Powder, 2 Teaspoons of Grated Parmesan and 1 Teaspoon of Oregano.
  • Spread the mixture on each of the four pieces of bread.
  • Place in oven to toast.
  • While bread is toasting warm up the sauce in a sauce pan. Season or drizzle some EVOO if needed into the sauce.
  • Once bread is toasted it’s time to put the sandwich together.

3rd Putting Together the Sandwich

  • Take the bottom slice of the roll and place on a plate.

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  • Place a bunch of the arugula leaves on the slice.

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  • Then place a cutlet onto the arugula.

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  • Next spoon about two tablespoons of sauce onto the cutlet.

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  • Then place two slices of the mozzarella and close the sandwich with the top portion of the roll.

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  • Cut in half and serve on a plate with a portion of the arugula leaves.
  • You can also pair the sandwiches with some grilled veggies or a tomato and balsamic salad.

Enjoy!

© Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Panko Crusted Rollatini

This is a great recipe to make with the guarantee of leftovers or for a friend who is in town and might be visiting. It’s fairly simple but has a number of steps – the end result is a delicious and filling Italian inspired meal. The ingredients used can always be swapped around for a more customizable culinary experience and the recipe can always be doubled to serve a larger dinner party.

(Ingredients)

Garlic Powder, Salt, Black Pepper, Red Pepper Flakes, Dried Oregano

Grated Parmesan Cheese

Olive Oil

Corn Starch

Panko Bread Crumbs

Toothpicks

Pastry Brush

(6) Thin Sliced Chicken Breasts

(6) Slices of Prosciutto Di Parma

(6) Slices of Deli Mozzarella

Low Sodium Chicken Broth

Red Wine

Marsala Wine

Mushrooms

(Directions)

– Pre-heat oven to 375 degrees.

– In a shallow baking dish place ¼ cup of red wine and a ¼ cup of chicken broth.

– Sprinkle in garlic powder, black pepper and a drizzle of olive oil and set the dish off to the side.

– Now take each chicken breast and lay out flat in front of you, take one piece of prosciutto and place on top of chicken, then a piece of mozzarella and place on top of the prosciutto.

– Roll up tightly the chicken and secure with two to three toothpicks.

– Now with the pastry brush coat each Rollatini all the way around with a thin layer of olive oil and season lightly with salt.

– In a separate dish you will combine a cup of panko bread crumbs, a sprinkle of the parmesan cheese along with a sprinkle of black pepper and dried oregano.

– Take each roll and dunk into the panko mixture, turn and press mix into the chicken till it’s fairly covered then lay gently into the baking dish.

– Drizzle small amount of olive oil over the rolls to help them brown.

– Now place the baking dish uncovered into the oven.

–  While the chicken is cooking you can make the mushroom sauce.

– In a saucepan bring ½ cup of red wine and a ½ cup of Marsala wine to a simmer.

– Throw in the fresh mushrooms and put heat on low.

– Season the sauce with red pepper flakes, garlic powder and black pepper.

– Simmer till mushrooms have softened.

– Now gradually whisk in a table spoon of cornstarch.

– You will notice that the sauce will start to thicken.

–  Be sure to get all the clumps of cornstarch out by continually whisking.

– You can keep the sauce on very low heat while the chicken continues to cook.

– Depending on how thin the chicken breasts are it should take only about 30-45 minutes for the Rollatini to be cooked through.

– You should notice the cheese oozing out and the panko browning into a nice crisp crust.

– When ready to serve, remove from oven and be sure to remove the toothpicks in each roll.

– Plate two Rollatini on top of a side of your choosing and drizzle mushroom sauce over the plate.

Enjoy! 

*Feel free to serve over a bed of wilted spinach, mashed potatoes or even creamy polenta on this evening I used a quick prepare mushroom pilaf.

*You can always try different fillings or even season the panko differently if you want.

*I served before dinner a salad of fresh tomatoes and mozzarella.

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– A.M.A –

© Cookery for Two – 2012 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Creamy Pea Soup

My mom would gladly confirm I have NEVER been a fan of peas, so isn’t it swell that the love of my life happens to be a fan of such vegetable. A recipe we saw on TV caught his eye and he’s been asking me to try it out but I decided to add two things which would make the soup much better for my taste buds, lots of basil and of course heavy cream.

This also gave me the opportunity to use my new food processor which he so kindly gifted me on Christmas. You should have seen how my eyes lit up when I opened it!

On a cold night go ahead and pair this soup with a mozzarella and tomato Panini or throw in some grilled jumbo shrimp with garlic croutons and you have a terrific one bowl meal.

(Ingredients)

Seasonings: Salt, Pepper, Garlic Powder, Olive Oil

1 Cup Heavy Cream

2 Cups of Low Sodium Chicken Broth

2 Handfuls of Basil Leaves

1 Pack of Frozen Peas

5 Pearl Onions – Peeled and Cut in Half

2 Cloves Garlic – Chopped

1 Medium Mozzarella Ball – Cut Up in Pieces

(Directions)

– In a sauce pan brown the garlic and pearl onions in a tablespoon of olive oil.

– Then add in 1 cup of the chicken broth and season with salt, pepper and garlic powder.

– Next throw in the frozen peas and let simmer covered on low.

– When peas are cooked through throw in a couple of basil leaves, drizzle olive oil then mix.

– Keep simmering until the basil is wilted then remove pan from flame.

*Must let mix cool down for five minutes before transferring to the food processor.

– Process on low till contents are chopped.

* You may need to stop the processor & push food down the sides to make sure all pieces get chopped.

– As you are chopping on low add the 1 cup of heavy cream through the small feeding tube.

* The mix should begin to turn a light green color.

– You can stop the chopping & open up the bowl to add in the last cup of chicken broth along with the mozzarella.

* Keep a couple of slices off to the side for garnish when completed.

– Again chop on low speed till the mozzarella is chopped and combined.

– Next open up again and add the last of the basil leaves.

* Keep a couple of small leaves off to the side for garnish when completed.

– Once more chop on low then transfer the contents to a pot.

– Heat stove on medium heat and be sure to spin the soup often if not the mozzarella in the soup will burn at the bottom or to the sides of the pot.

– You can season soup with salt, pepper and garlic powder then mix.

– Once soup is heated place in bowl and garnish with mozzarella and basil leaf.

Enjoy!

*As mentioned before you can always add in a protein to the soup to make a meal in one bowl or pair the soup with your favorite Panini.

~A.M.A.~

© Cookery for Two – 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Parmesan Cutlets with Tomato Mozzarella Basil Salad

Chicken cutlets were a staple growing up in my household. Perfect with a bowl of pasta, a salad or even for sandwiches at school the next day.  The cutlets my dad made were always juicy, flavorful and crispy on the outside. Everyone has their way of doing it – but with this version I throw shredded parmesan into the breadcrumbs, kicking the flavor up a notch and pair the cutlets with a colorful tomato and mozzarella salad using my new obsession Zima sweet tomatoes!

Ingredients:

– Flour, Italian Bread Crumbs, (2) Eggs

*I use Progresso brand breadcrumbs. I’ve used others and feel they have the most flavor.

– Seasonings – Salt, Pepper, Garlic Powder, Olive Oil

– Canola Oil for Frying

– (4) Chicken Cutlets

*I usually take (2) large boneless chicken breasts and filet them to make the four.

– Shredded Parmesan Cheese

– 1 Cup of Mozzarella Balls – Each piece cut in 1/2

– 2 Cups of Small Tomatoes – Each piece cut in 1/2

– (4) Large Basil Leaves – Sliced

* Best way to do this is to roll up the leaves like a cigarette and then take the knife to the leaves so when cut you create strips of basil.

Directions for Tomato Salad:

*Make this first so you can let it sit in the fridge to marinade and get cold. It’s VERY simple!

– Combine the tomatoes, the mozzarella and the basil in a bowl.

– Drizzle (2) tablespoons of olive oil over the mix along with a couple pinches of salt and toss.

– Place in fridge till ready to plate the dish.

Directions for Prepping the Frying Area:

– Have your frying oil heating up in a wide shallow frying pan while you’re prepping the cutlets.

–  Put on medium heat you do not want the oil to splash out on the stove or you when you put the first cutlet in.

* You want the cutlets to fry up not too quickly where the coating is burnt and the inside is not yet cooked –   you want them cooked through and golden brown.

– You can test the heat when ready by throwing a very small bit of bread crumb into the pan, if you see it sizzle up quickly the oil is ready.

– Finally be sure near the pan you have a plate with paper towels to soak up the extra oil when you take the cutlets out of the frying pan.

* Keep the plate with the paper towels at a safe distance from the flame!

Directions for Putting Together the Cutlets:

– First prepare your three main coatings for the cutlets.

– In one bowl place the flour.

– In another bowl place two beaten eggs with salt and pepper.

– In the final dish (use a wide shallow dish) place the Italian bread crumbs but mix in a cup of the parmesan and sprinkle in garlic powder too.

– Make sure the cutlets are seasoned with salt, pepper and garlic powder.

– Take one cutlet and cover in flour, shake off excess and move onto the egg bowl.

– Cover the cutlet now in egg and then let excess drip off before placing in bread crumbs.

– When placing the cutlet in bread crumb mix throw mix on top of the exposed side before pressing cutlet down to assure even and full coating.

* You may want to turn cutlet over a couple of times in the mix and press down each time to make sure again that everything is coated.

– Move cutlet to a plate and continue on till all cutlets are breaded.

Directions for Frying the Cutlets:

-Be sure to test the oil as said before above in “Directions for Prepping the Frying Area”.

-Reminder as also said above you want to make sure the cutlets are cooked through and golden brown.

*Hint you shouldnt fry more than two cutlets at a time and keep them moving in the oil. Turn them over periodically too.

– Once cooked through place on plate off to the side to let cool and so oil is soaked up by paper towels.

-To plate when finished frying place cutlet on serving dish and top with the tomato salad mix.

Serve & Enjoy!

*Feel free to swap out the mozzarella balls for other colored tomatoes and instead use balsamic vinegar versus the olive oil.

*You can always make more than four cutlets and top a salad for lunch the next day or as mentioned before chicken cutlets make great sandwich fillers!

*Also another great idea if you check out my past post “Fancy Finger Foods” you can cube up the cutlets and use them in lieu of the salami I had for the mozzarella and roasted pepper skewers.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Mozzarella Stuffed Meatballs

Who doesn’t love meatballs and likewise who doesn’t love cheese? Place pieces of fresh mozzarella inside your meatballs and give your guests a little surprise of cheesy goodness. This meal is perfect for when you have another couple coming over, your parents or even the in-laws. This recipe makes plenty more than for two so if you want cut the recipe in half, savor in leftovers during the week or share with some office friends at lunchtime either option is sure to please!

Chunky Sauce Ingredients: 4 Garlic Cloves Minced, Handful of Chopped Basil, Can Tomato Paste, (2) Can’s Whole Plum Tomatoes in Sauce, 1/2 Cup Red Wine, Salt, Black Pepper, Garlic Powder, Red Pepper Flakes, Olive Oil

Directions for Chunky Sauce:

– Heat olive oil in pan.

– Sauté garlic & basil till cooked through.

– While the above is sautéing remove the whole tomatoes from the sauce and chop up into chunky pieces.

– Place tomatoes and sauce into the pan.

– Add tomato paste & red wine.

– Let simmer for a minute or so while spinning.

– Then add in a sprinkle of salt, black pepper, garlic powder and pepper flakes.

– Cover pot and place on low heat while you prepare the meatballs.

*You must check the sauce and stir occasionally.

Meatball Ingredients:

Salt, Black Pepper, Garlic Powder,

(15) Small Mozzarella Balls 

(1) Package of Lean Ground Beef

*1 to 1.5 Pounds of Beef makes about 25 or so meatballs.

(2) Eggs

(2) Tablespoons for Italian Bread Crumbs

(4) Tablespoons of Fresh Bread Crumbs

*I used the insides off the end of a day old whole wheat Italian bread loaf.

(3) Tablespoons of Low Fat Milk

Directions for Meatballs

– Cut the mozzarella balls in half as prep before mixing the meat together and put on plate off to the side.

– In a dish by hand pull the insides of the fresh bread out and crumble the bread as shown in the photo.

– You will then need to soften the bread crumbs with the milk.

– Mash the crumbs with the milk till all is melded together.

– Place the meat in the dish and top with a couple of sprinkles of all the seasonings.

– Next crack both eggs up top and throw the bread crumbs in too.

– Mix all together and add in again more sprinkles of the seasonings.

– Once mixed together take a golf ball sized portion and place it in your palm.

– Make a dip in the portion by pressing your fingers into the middle.

– Place a piece of one mozzarella half into the dip and then close up with meat around the mozzarella.

– Gently in circular motions round out the meatball in between your hands.

– The meatballs should be the size of golf balls – place them on a plate as you continue making them.

Directions Cooking the Meatballs: 

*Have your pasta water heating up to a boil before you put meatballs in the sauce.

– Place the meatballs in the sauce as shown.

– Put on medium heat.

– Sprinkle one more dash of seasonings and a splash of olive oil on top of the meatballs in the sauce.

– Then cover and let simmer for about 10 minutes.

– Bottoms should now be cooked and you should be able to turn the meatballs over in the sauce.

– Again let the meatballs simmer for another 10 minutes and turn.

*Don’t be discouraged if you see the cheese melting out of some of the meatballs.

*Your pasta water should be boiling at this point – Butta La Pasta! (Or throw the pasta!) 

– Keep the meatballs simmering in sauce until pasta is cooked through then turn off the sauce.

Putting the Dish Together: 

– Place some of the meatballs and sauce at the bottom of your serving bowl.

– Drain the pasta and throw into the serving bowl.

– Place the sauce and meatballs over the pasta and toss till everything is coated.

Serve & Enjoy! 

*Note you can always swap out the ground beef for ground turkey and change up the cheese for Parmesan or Asiago.

*If you don’t feel like pasta – throw the meatballs onto some toasted Italian bread for a meatball sub – sprinkle some grated parmesan on top before serving. 

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Portabella Mushroom Tower with a Balsamic Glaze

I adore mushrooms – Portabella mushrooms are hearty and the perfect platform for my salad tower you see here. It’s fancy without being too rich with the ingredients and super simple to make!

Makes – 2 Servings

(Ingredients) – (2) Large Portabella Mushrooms, (4) Slices of Prosciutto Crudo, (1) Large Ball of Mozzarella Fresca, (1) Large Tomato, (4) Large Fresh Basil Leaves, Balsamic Vinegar, Olive Oil, Salt, Soy Sauce, Sugar

Directions – Mushrooms

Soften the Portabella Mushrooms by cooking on low heat in a pan with tablespoon of olive oil and ½ cup of red wine.

– Season mushrooms with a sprinkle of salt and pepper.

– Keep covered and turn over mushrooms periodically as they soften.

– You want the mushrooms cooked through but not soggy.

– Be gentle with them as they may be fragile when soft and you want to keep them whole.

Directions – Balsamic Glaze *(Good to do while mushrooms are softening)

– Take ½ Cup Balsamic Vinegar and combine with 1 teaspoon sugar and 1 tablespoon soy sauce.

– Bring to boil and reduce heat to low and simmer (stir frequently) until thick and syrupy, about 20 minutes. Remove from heat and let cool.

Directions – Tomato

Cut the tomato into (4) ½” thick pieces – discard or save leftover pieces for your future use.

– Toss the tomato pieces in 1 tablespoon of olive oil and a pinch of salt.

* Be sure to use the middle parts of the tomato not the tops or bottoms.

Directions – Mozzarella

Cut the mozzarella into (4) ½” thick pieces – save the leftover pieces for your future use.

Directions – Build the Tower

Place mushroom on the plate – do not take any of the juices from the pan.

– Place on top one piece tomato.

– Place on top one piece mozzarella.

– Place on top one folded piece prosciutto.

– Place on top one basil leaf.

– Repeat steps 2 through 5 & then top tower with drizzle of balsamic glaze.

– Repeat all steps for the second tower.

Enjoy!

* You can swap out the mozzarella for thin slices of ricotta salata and the red tomatoes for yellow ones.

* Also feel free to try a flavor infused olive oil instead of the balsamic glaze.

~A.M.A.~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.