A Trio of Tantalizing Entrees From Patsy's !!!🌞

[justaprogressive]

CHICKEN PARMAGIANA

IF YOU DON'T CARE FOR VEAL, OR FIND IT TOO EXPENSIVE, HERE'S THE
perfect substitute: This beloved favorite is prepared with chicken cutlets,
rather than veal scaloppine. I have found that many of our customers
prefer chicken to veal, and this dish retains all the flavors of the original
Parmigiana recipe and loses nothing when prepared with chicken.

SERVES 4

1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup Seasoned Bread Crumbs
4 chicken cutlets (about 1 pound), pounded thin

Preheat the oven to 400°F.

Spread the flour on a large plate, place the eggs in a shallow bowl,
and spread the bread crumbs on a second large plate. Coat each
chicken cutlet in the flour, then the beaten eggs, and then the bread
crumbs, patting with the palm of your hand to ensure adhesion.

Pour the oil in a 1 3 x 1 0 x 2-inch baking dish, add the cutlets, and
turn them several times so that both sides are coated with the oil.
Bake in the oven for 10 to 12 minutes, turn the cutlets, and continue
to bake for an additional 8 minutes.

Remove the dish from the oven, and pour the tomato sauce over the
chicken. Spread the sauce smooth with a spatula, and top evenly with
the mozzarella. Sprinkle with the Parmigiano-Reggiano and bake for
14 to16 minutes, or until all the ingredients are heated through and
the cheese has browned.



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SALMON WITH HERB SAUCE

SALMON HAS LONG BEEN A FAVORITE FISH AT PATSY'S, AND
LOOKING FOR a slightly different presentation and an unusual flavor,
I created a version that incorporates a variety of tastes.

SERVES 4

3 tablespoons mayonnaise
1 tablespoon minced fresh flat-leaf parsley
1 scallion (white and green parts), minced
1 tablespoon nonpareil capers, rinsed, drained, and chopped
4 center-cut salmon fillets (10 ounces each)
2 tablespoons unsalted butter, at room temperature
Salt and freshly ground black pepper
Paprika, to taste
1/8 cup clam juice or broth
Juice of 1 lemon, plus 1 whole lemon, cut into 8 wedges


Preheat the oven to 450°F.

In a small mixing bowl, combine the mayonnaise, parsley,
scallion, and capers. Mix thoroughly, cover, and reserve.

Arrange the salmon fillets in an 8 x 10 x 2-inch baking dish.
Dot the fish with the butter and sprinkle with salt, pepper,
and paprika. Pour the clam juice and lemon juice over and
around the fish, and bake in the preheated oven for 16 to 18
minutes, or until the fish flakes easily when fork-tested.

Remove from the oven and turn on the broiler. Spread a thin
layer of the reserved mayonnaise mixture on each fillet, and
broil for 2 minutes, or until lightly browned.

Remove the fillets from the baking dish with a slotted spatula
and arrange on a serving platter with the lemon wedges.



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PORK CHOPS WITH VINEGAR PEPPERS

BECAUSE OF THE DEMANDS OF THE AMERICAN PUBLIC FOR
LESS FAT AND leaner meat, ranchers have developed pork that
is lean—too lean, according to many people who understand fine
food. Lean pork can also mean tough pork. To avoid this, be sure
not to overcook. Cook until pork is tender when pierced with a fork
and juices run clear.

SERVES 4

1/4 cup olive oil, plus more for coating pan
4 center-cut rib pork chops, each
1 1/2 inches thick (about 2 pounds)
8 garlic cloves, thinly sliced
8 vinegar cherry peppers (about
1 1/2 cups), seeded and thinly sliced
1/4 cup chicken broth
1/4 cup dry white wine
4 tablespoons balsamic vinegar
8 large basil leaves
2 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

Preheat the oven to 475°F.

Lightly oil a nonstick roasting pan with 2 tablespoons of
the olive oil. Place the chops in the pan and roast in the
preheated oven for 8 to 9 minutes. Turn and roast for 7 to
8 minutes on the second side.

Meanwhile, heat the 1/4 cup olive oil in a medium saucepan
over low flame. Add garlic and saute for about 2 minutes, or
until lightly browned. Add the peppers, broth, wine, vinegar,
basil, and parsley to the saucepan. Bring to a simmer and
cook for 2 minutes. Season to taste with salt and pepper.

Drain and discard the oil from the roasting pan. Pour the sauce
over and around the chops and continue roasting for 6 minutes,
or until chops are cooked through (they should reach an internal
temperature of 185°F.). Transfer the chops to a serving platter
or individual dinner plates and spoon sauce over chops


All The Above From "Patsy's Cookbook"
https://www.goodreads.com/book/show/1321331.Patsy_s_Cookbook

Heartwarming that last one!