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Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian breaded pork chops originated from Milan, Italy; dating back as far as 1148. The pork chops are simply dredged in flour, dipped in a beaten egg, then coated with seasoned breadcrumbs mixed with parmesan cheese. They are then fried in olive oil until golden brown and crispy. You can use either bone-in or boneless chops; no more than an inch thick.
Ingredients
- 4 boneless pork loin chops 1” thick
- 1 tsp salt
- 1/2 cup flour
- 1 large egg beaten
- 2 tbsp milk
- 1 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- olive oil for frying
Instructions
- Make the assembly line: season the pork chops on both sides with salt; beat the egg and milk together; mix the Italian breadcrumbs with the parmesan cheese. Dredge the pork chops in the flour. Dip into the egg mixture. Coat with the breadcrumb mixture.
- Heat up a 1/4” of olive oil in a sauté pan over medium heat. Add in the pork chops.
- Cook for 5 minutes a side until golden brown and crispy.
Vietnamese Sweet Lamb Shanks
Vietnamese Sweet Lamb Shanks
Much like Vietnamese sweet pork belly, these lamb shanks are to die for. The shanks are browned with shallots, garlic, lemongrass, chilies, and ginger; then braised with coconut water, dark soy, fish sauce, and brown sugar. The shank meat is so tender that you barely have to chew it. Other cuts of meat that would work well in this recipe include lamb shoulder, beef short ribs, chuck, pork shoulder, baby back or spareribs, pork shanks, and even chicken thighs.
Ingredients
- 3 lbs lamb shanks each cut into 3 pieces
- 3 tbsp olive oil
- 1/2 cup shallots sliced
- 6 garlic cloves minced
- 3 stalks lemongrass finely chopped
- 2 red chilies finely chopped
- 1 thumb ginger split in half
- 2 cups coconut water
- 2 tsp dark soy sauce
- 1/4 cup fish sauce
- 2 tbsp brown sugar
Instructions
- Heat up cooking oil in a large oven sage sauté pan over medium high heat. Brown the lamb shanks on all sides for 10-12 minutes. Remove from the pan.
- Sauté the shallots, garlic, lemongrass, chilies and ginger for 2 minutes.
- Pour in the coconut water, dark soy sauce, fish sauce, and brown sugar.
- Add the lamb shanks back into the pan. Cover. Bring to a boil. Place in a preheated 300 degree oven for 2 hours.
- Place the pan on the stove top. Simmer uncovered over medium heat for 10 minutes until the liquid has reduced.
Crab Rangoon Cheese Ball
Crab Rangoon Cheese Ball
I came up with this recipe with my new found love of Tillamook cream cheese. It’s much creamier and richer than your normal cream cheese. It’s so good you could shamelessly eat a brick of it in one sitting. Shamelessly. I took the ingredients that would go into a crab rangoon and turned it into the most decadent cheese ball known to mankind. The cheese ball contains jumbo lump crabmeat(substitute artificial crab if on a budget), shallots, chives, green onion, a few seasonings, and of course, Tillamook cream cheese. I rolled the mix into 2 balls, then rolled them in sesame seeds. They should chill in your refrigerator for at least 4 hours before serving.
Ingredients
- 8 oz cream cheese preferably Tillamook
- 8 oz jumbo lump crab meat
- 3 green onions finely chopped
- 1/4 cup shallots finely chopped
- 1/4 cup chives finely chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp salt
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- fried wonton wrappers for serving
Instructions
- Mix together the crab meat, shallots, green onion, chives, Worcestershire sauce, sugar, and salt.
- Using your hands, mix in the cream cheese.
- Form the mix into 2 balls.
- Mix together the sesame seeds.
- In a bowl, roll the cheese ball in the sesame seeds until it is entirely coated. Let chill in the refrigerator for 4 hours before serving.
- Serve the cheese ball with fried wonton chips.
