Everyday Italian_ 125 Simple and Delicious Recipes Part 33

Everyday Italian_ 125 Simple and Delicious Recipes Part 33

2.

large eggs, beaten to blend large eggs, beaten to blend 1.

cups plain dried bread crumbs cups plain dried bread crumbs

cup grated Parmesan cheese cup grated Parmesan cheese

2.




teaspoons dried basil teaspoons dried basil

1.

teaspoon dried thyme teaspoon dried thyme

4.

8-ounce center-cut pork loin chops (each about 1 inch thick) 8-ounce center-cut pork loin chops (each about 1 inch thick)

1.

teaspoon salt, plus more to taste teaspoon salt, plus more to taste

1.

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

2.

tablespoons b.u.t.ter tablespoons b.u.t.ter

cup vegetable oil cup vegetable oil

1.

lemon, cut into wedges lemon, cut into wedges

Place the Flour in a wide, shallow bowl. Place the eggs in another wide, shallow bowl. Mix the bread crumbs, Parmesan cheese, basil, and thyme in a third wide, shallow bowl. in a wide, shallow bowl. Place the eggs in another wide, shallow bowl. Mix the bread crumbs, Parmesan cheese, basil, and thyme in a third wide, shallow bowl.

Using a meat mallet, pound the pork chops on the work surface until they are inch thick. Sprinkle the pork chops with 1 teaspoon each of salt and pepper. Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off. Finally, coat the pork chops with the breadcrumb mixture, pressing gently to adhere. Set the pork chops in a single layer on a baking sheet. (The pork chops can be prepared up to this point 4 hours ahead. Cover and refrigerate.) Preheat the oven to 150 degrees F. Line a baking sheet with a rack. In a large, heavy saute pan with high sides, melt the b.u.t.ter in the oil over medium heat until hot. Carefully place 2 pork chops in the oil mixture and cook until light golden brown, about 3 minutes per side. Transfer the chops to the baking sheet and sprinkle with more salt to taste. Keep the cooked chops warm in the oven. Repeat with the remaining 2 chops.

Place 1 pork chop on each of 4 dinner plates, and serve immediately with the lemon wedges.

Don't be afraid of pounding pork, chicken, or veal. It's easy, and pounding meat can be a great way to vent frustration. Place a boneless and, for chicken, skinless piece of meat between two pieces of plastic wrap and, using a mallet, lightly pound until approximately inch thick. Your butcher can do this for you if you don't have the time. The advantage to pounding the meat thin is that the cooking process is quick and the meat doesn't have time to dry out. It's easy, and pounding meat can be a great way to vent frustration. Place a boneless and, for chicken, skinless piece of meat between two pieces of plastic wrap and, using a mallet, lightly pound until approximately inch thick. Your butcher can do this for you if you don't have the time. The advantage to pounding the meat thin is that the cooking process is quick and the meat doesn't have time to dry out.

[image]

BRACIOLA.

The word braciola braciola is used in different regions of Italy to describe different cuts of meat. But in southern Italy, is used in different regions of Italy to describe different cuts of meat. But in southern Italy, braciola braciola refers to a dish where a slice of meat is topped with different ingredients and rolled up and baked. It's moist, rich, and very flavorful, and it's actually easy to make, although not quick: In order to make this cut of meat moist and tasty, it needs a good amount of oven time. I like to serve it at holiday dinner parties or for Sunday supper. refers to a dish where a slice of meat is topped with different ingredients and rolled up and baked. It's moist, rich, and very flavorful, and it's actually easy to make, although not quick: In order to make this cut of meat moist and tasty, it needs a good amount of oven time. I like to serve it at holiday dinner parties or for Sunday supper.

You will need kitchen twine to tie the rolled flank steak.

4 MAIN-COURSE SERVINGS.

cup grated Pecorino Romano cheese cup grated Pecorino Romano cheese

cup grated Provolone cheese cup grated Provolone cheese .

cup dried Italian-style bread crumbs cup dried Italian-style bread crumbs

2.

tablespoons chopped fresh flat-leaf parsley tablespoons chopped fresh flat-leaf parsley

1.

garlic clove, minced garlic clove, minced

4.

tablespoons olive oil tablespoons olive oil

1.

flank steak (1 pounds) flank steak (1 pounds)

1.

teaspoon sea salt teaspoon sea salt

1.

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

1.

cup dry white wine cup dry white wine 3.

cups cups Marinara Sauce Marinara Sauce