Piccata
Piccata (Veal, Turkey or Chicken)
Posted by artsycook at recipegoldmine
com
4 cutlets of the meats above
1 large egg
1 tablespoon milk
2 cups breadcrumbs (regular or seasoned)
Margarine or butter
2 medium lemons
1 envelope chicken bouillon or
1 tablespoon chicken stock mix
1/2 teaspoon salt
Dash of pepper
Pound out meat between wax paper to 1/4-inch thickness
In a small bowl, combine egg and milk
Place bread crumbs in another small bowl
Dip meat in egg mixture and coat with breadcrumbs
Melt 2 tablespoons margarine in a skillet, over medium/high heat
Lightly brown cutlets on both sides, adding more butter or margarine as you go, and remove to a plate
Reduce heat to low and add juice of 1/2 lemon, 1/2 cup water, bouillon or stock mix, salt, and pepper to the drippings
Return cutlets and top with thinly sliced lemons
Cover and simmer for 10 to 15 minutes
Serve with lemon slices, pouring any leftover liquid on top
Italian Meatloaf With Fresh Basil And Provolone
Italian Meatloaf with Fresh Basil and Provolone
Posted by bettyboop50 at recipegoldmine
com 6/7/01 5:32:18 am
Yummy and delish!
1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup bread crumbs, seasoned
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup Provolone cheese, shredded, 2 ozs
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup
Preheat oven to 350 deg F
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft
Drain tomatoes; finely chop
Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl
Add tomatoes mixing well until totally blended
Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray
Spread 1/3 cup ketchup over meat loaf
Bake for 1 hour or until a thermometer registers 160 deg
Let stand 10 minutes before slicing
Cut into 12 slices
Yield: 6 servings (serving size: 2 slices)
Chicken With Lychees
Chicken with Lychees (China)
3 whole chicken breasts
6 scallions
1 red bell pepper
1/4 cup cornstarch
3 Tbspvegetable oil
1/2 cup tomato sauce
1/2 cup water
2 tpss instant chicken bouillon granules
1 tps granulated sugar
1 tps cornstarch
1 (11 ounce) can whole peeled lychees, drained
Vermicelli, cooked & drained
Cut chicken breasts in half
Remove & discard bones
Cut each breast half into six pieces
Cut onions into 1-inch pieces
Remove seeds from pepper; cut pepper into 1-inch cubes
Measure 1/4 cup cornstarch into large bowl
Add chicken pieces & toss until well coated
Heat oil in wok over high heat
Add chicken
Stir fry until chicken is light brown, 5 to 8 min
Add onion & pepper to chicken
Stir fry 1 minute
Combine tomato sauce, 1/4 cup of the water, the sugar & bouillon
Pour over chicken-vegetable mixture
Mix well
Stir in lychees
Cover, reduce heat to medium & cook until chicken is tender, about 5 min
Combine remaining 1/4 cup water & the 1 tps cornstarch
Stir into chicken mixture
Cook & stir until mixture boils & thickens
Serve with vermicelli