½ cup all-purpose flour
1 large egg and ¼ cup water, beaten together
1 ½ cups panko Italian unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 small-medium head cauliflower, trimmed and divided into large floret clusters
½ cup of vegetable oil
1 1/2 cups Marinara Sauce
2 cups shredded mozzarella cheese
Heat the oven to 400 degrees.
Place flour, eggs, and panko into three wide, shallow bowls. Season each with salt and pepper. Dip a cauliflower piece first in flour, then egg, then coat with panko. Repeat with remaining cauliflower.
Fill a large skillet with oil. Place over medium-high heat. When the oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
Spoon the marinara sauce over the bottom of an 8-inch baking pan. Place the cauliflower evenly in the baking dish. Transfer pan to oven and bake for 20 minutes. Sprinkle with the shredded mozzarella and return to the oven until the cheese melts.
Lemony Chicken or Turkey Cutlet Piccata
1 lb boneless skinless chicken or turkey breast cutlets
Kosher salt and black pepper
½ cup flour for dredging
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 cup lemon juice
2 tablespoons capers rinsed and drained
Fresh chopped parsley for garnish
Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
In a medium skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 2 minutes, then turn over to cook for 3 minutes. Add the butter and capers. Drizzle the lemon juice over the cutlets and let simmer for 2 minutes. Garnish with parsley and serve.
Linguini with Pesto Cream Sauce
Pistachio Basil Pesto Sauce
4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil
1 lb linguini
1 cup pistachio basil pesto sauce
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream
For the pesto sauce
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped. Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.
Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.