RECIPE: Rec: Roasted Butternut Squash with Moroccan Spice Rub. Served with Crispy Pork Milanese from

[curious1]

Food and Wine, Sauteed Swiss Chard and Waldorf Salad.http://www.finecooking.com/recipes/basic-roasted-butternut-squash.aspx

 

[curious1]

Rec: Crispy Pork Milanese

Edited to say I used about half the amount of oil to saute the cutlets.

http://www.foodandwine.com/recipes/crispy-pork-milanese

 

[cheezz]

YUM! The pork Milanese sounds delicious but a little dry?

 

[angak1]

Wonderful menu!

 

[curious1]

Not sure what you mean. I didn't make cutlets too thin and didn't over cooked. It was delicious.

 

[charley]

I think she may mean it doesn't have any sauce but this would be a kind of "schnitzel" it seems

to me. Could make a little pan gravy to go over some noodles? It looks and should be delicious.

 

[lisainla]

Do try it cheezz, Milanese is perfect with a squeeze of lemon over the crunchy coating.

 

[lisainla]

Sounds fantastic, as usual. smileys/smile.gif

 

[cheezz]

Yup, that's what I was thinking -- like schnitzel. Seems to cry out for sauce smileys/smile.gif

 

[cheezz]

Oh, I'll definitely try it. I love the panko/cheese coating on chicken cutlets.

 

[cheezz]

I make tonkatsu a lot - same but without the parmesan.

 

[curious1]

Cheezz, you might prefer this recipe. I have made it several times. Sauce is yummy.

http://www.finecooking.com/recipes/crisp-pork-cutlets-lemon-caper-sauce.aspx

 

[angak1]

nice! like a lemony tartar sauce.

 

[cheezz]

Yes! Sounds perfect...thanks! smileys/smile.gif