Chicken Or Veal Scallopini
Chicken or Veal Scallopini
Posted by artsycook at recipegoldmine
com
Source: Recipe by Lisa Stapor
1 pound chicken breasts or veal cutlets (cut thin)
1/2 cup olive oil
1/2 cup Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 teaspoon garlic powder
Salt and pepper
1/4 cup pure olive oil
Pound chicken or veal gently between wax paper ( 1/8 to 1/4-inch thick for veal and 1/4 to 1/2-inch thick for chicken)
In a shallow bowl, combine Parmesan cheese, bread crumbs, and garlic powder
Pour 1/2 cup olive oil in another shallow bowl
Dip each chicken or veal piece into olive oil and let excess drip
Press meat into bread crumb mixture, coating well and set aside until all meat is breaded
In a heavy non-stick skillet, heat oil over medium heat and saut
Sweet & Sour Pork
Sweet & Sour Pork (China)
2 1/2 lb lean pork chops
1/4 cup soy sauce
1 1/2 Tbspdry sherry
2 tpss granulated sugar
1 egg yolk
10 Tbspcornstarch
3 cups vegetable oil
1 large yellow onion
8 scallions
1 red or green bell pepper
4 ounces fresh mushrooms
2 stalks celery
1 medium cucumber
3 Tbspvegetable oil
1 can pineapple chunks in syrup
1/4 cup white vinegar
3 Tbsptomato sauce
1 cup water
Trim chops, discarding fat & bones
Cut pork into 1-inch pieces
Mix soy sauce, sherry, sugar & egg yolk in large glass bowl
Mix in pork
Cover & let st& 1 hour, stirring occasionally
Drain pork, reserving soy sauce mixture
Coat pork with 8 Tbspof the cornstarch
Heat the 3 cups oil in wok over high heat until it reaches 375 deg F
Cook 1/2 of the pork in oil until brown, about 5 min
Drain on absorbent paper
Cook & drain remaining pork
Cut yellow onion into thin slices
Cut scallions into thin diagonal slices
Remove seeds from pepper & chop coarsely
Clean mushrooms & cut into halves or quarters
Cut celery into 1/2-inch diagonal slices
Cut cucumber lengthwise into quarters & remove seeds
Cut cucumber into 1/4-inch wide pieces
Heat the 3 Tbspoil in wok over high heat
Add all the prepared vegetables to oil
Stir fry 3 min
Drain pineapple, reserving syrup
Add the syrup, reserved soy sauce mixture, vinegar & tomato sauce to vegetables
Combine water & remaining 2 Tbspcornstarch
Add to vegetables
Cook & stir until sauce boils & thickens
Add pork & pineapple
Cook & stir until hot throughout
Makes 6 servings
Hou See Soong
Hou See Soong
4 ounces dried oysters
1 tablespoon vegetable oil
1/2 inch piece ginger, peeled & minced
1/2 pound ground pork
2 large dried shiitake mushrooms, soaked, finely diced
1/4 cup minced bamboo shoots, finely diced
1/4 cup water chestnuts, finely diced
1/4 cup celery, finely diced
1/4 cup green onion, minced
Cilantro leaves, for garnish
1/8 to 1/4 cup of crushed roasted peanuts (optional)
Lettuce leaves
Hoisin sauce, for dipping (optional)
Sauce
1 tablespoon soy sauce
2 Tbspsherry
2 Tbspsoaking water from oysters
1 tablespoon granulated sugar
Soak oysters in water at least 6 hrs, or overnight
Drain well, reserving 2 Tbspof soaking water
Remove any stringy parts, then dice
Combine sauce ingredients; set aside
Heat oil in a large skillet or wok
Add ginger & stir-fry until fragrant
Add pork & stir-fry until no longer pink
Stir in diced oysters, then bamboo shoots, water chestnuts, celery & green onion
Add sauce; stir-fry 2 min
Taste & adjust seasonings
Serve on a platter, garnished with cilantro & peanuts, with lettuce on the side
Spoon mixture onto a lettuce leaf, roll up & dip in hoisin
Serves 4
Approximate nutritional analysis, per serving, without hoisin or peanuts: 270 calories, 17 g total fat, 5 g saturated fat, 75 mg cholesterol, 120 mg sodium, 10 g carbohydrate, 18 g protein