Category: Recipes

Crispy Ovenbaked Italian Cutlets

Crispy Ovenbaked Italian Cutlets

Today I reminisce about the schnitzel in Germany.  Italians make cotoletta, which is the same.  I want to make a healthier version of this cutlet; and so, I am using cereal as my base for the coating.  Instead of frying, this cotoletta goes right into the oven with a little canola oil.  Crispy Oven baked Italian Cutlets cut down on fat without compromising on taste.

I like to support our local business people, and I bought the chicken breasts at a local shop.  I cut them in half and then pound them. My nonna would always buy whole breast and debone them.  Today, we rely on quick methods because of work and schedules, but it is pretty easy to follow this method.  These were whole boneless chicken breasts.

Another light version of baked chicken is https://recipesatmytable.com/chicken-italiano/

The breasts ready for dredging.

I put the cornflakes through the food processor.

The secret ingredient to a crispy cutlet is the parmesan cheese.

Look at the colour as they crisp-up in the oven.

Up-close as I flip them half way through,  See how the coating adheres to the cutlet and doesn’t separate.

Now the sauce is easy to make.  I whisk the egg yolks with some cornstarch first and then add one cup of warm garlic/basil broth.  Add the broth slowly to temper the eggs and then put it on the stove and whisk constantly until it comes to a boil.  I like a thick sauce; if you want a thinner sauce add more broth. 

Here it is all thick and I add the butter, lemon juice and the fennel fronds.

It is all plated.

 

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Crispy Ovenbaked Italian Cutlets

Light and crunchy this is a keeper!!

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Crispy Ovenbaked Italian Cutlets
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Author Renata Solski

Ingredients

The Cutlet Coating

  • 2 cups cereal (Cheerios or Cornflakes) ground in food processor
  • 1/4 cup grated parmesan
  • 1 tbsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 large egg
  • 1/4 cup milk
  • salt and pepper
  • 2 tbsp canola oil divided

The Sauce

  • 1 egg
  • 2 tsp cornstarch
  • 1 cup warm water more if you want a thinner sauce
  • 1 basil/garlic bouillon cube
  • 1/4 cup white wine optional
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • fennel fronds chopped

Instructions

The Cutlets

  1. Butterfly the chicken breasts, but don't cut through.  If you want smaller cutlets, then cut through.    

    Place between plastic wrap and pound to a thin texture. 

    Salt and pepper both sides. 

    Line a cookie tray with parchment and brush on 1 tbsp of the canola oil. 

    Set up a bowl with the egg and milk.

    In another bowl place the garlic powder, grated parmesan, Italian seasoning and crushed corn flakes. 

    Dip the cutlets into the egg and shake off excess egg.

    Then dip it into cereal coating.

    Place on a cookie tray lined with parchment. 

    Drizzle the other tablespoon of canola oil evenly over cutlets.  

    Place in a 400 F oven for 20 minutes, turn and return to oven for another 15 minutes. 

The sauce

  1. In a small pot add the egg and cornstarch and whisk.

    Pour the warm broth slowly into the pot and whisk.

    Place pot on medium heat and whisk to a boil.

    Cook for a few minutes until thick. 

    Remove from heat and whisk in butter, lemon juice and white wine.

    Add the fennel fronds and serve over cutlets. 

Recipe Notes

Slowly pouring the warm broth over the eggs allows you to bring up the temperature without scrambling the eggs. 

The recipe for the chicken may be doubled easily.  

How to butterfly a chicken breast : https://www.youtube.com/watch?v=JP_TRCBjTRc

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A Lighter Chocolate Peanut Butter Cake Recipes at My Table

A Lighter Chocolate Peanut Butter Cake

A Lighter Chocolate Peanut Butter Cake

With the holidays over, we want to trim a little off our calorie intake, but we don’t want to give up on a little dessert for the weekend.  In our Italian home we ate everything in moderation.  A Lighter Chocolate Peanut Butter Cake combines the flavour of chocolate with coffee.  Then in the icing, I add a little bit of peanut butter.  This isn’t your traditional cake and the layers are thin, but the taste is amazing.  Chocolate craving gone and calories in check.

My nonna Emilia loved chocolate; she often had bars of it and we shared as we baked.  When she was older and very sick, I would often bring a chocolate bar to the hospital to share, but she ate most of it.  Sometimes when I sit alone in the afternoon and enjoy a coffee, I slip a small square of chocolate into my mouth and savour the past and the present.

Italians don’t like peanut butter too much, but I do.  I remember the first time my Italian friends in Venice tried it; sometimes when we visit, I bring them a jar.

The dry ingredients assembled.

Apple sauce is a healthy alternative to fat in recipes.

Side by side as the dry prepare to meet the wet.

This is a very light batter.

The batter divided amongst two cake pans

They come out easily and it is a very thin, but delicious layer waiting for the icing.

The icing is light and healthy.  I use light cream cheese, yogurt, peanut butter and of course more Baileys’.

                 Use a little bit of powdered sugar to help give texture to your icing.

The first layer prepared.

All done and I sprinkle a little cocoa over the top.

The pears with a little honey adorn the top.

A Lighter Chocolate Peanut Butter Cake Recipes at My Table

Have a slice!!
  A Lighter Chocolate Peanut Butter Cake Recipes at My Table
A Lighter Chocolate Peanut Butter Cake
A Lighter Chocolate Peanut Butter Cake Recipes at My Table
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A Lighter Chocolate Peanut Butter Cake

A quick fix for that chocolate craving.   

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword A Lighter Chocolate Peanut Butter Cake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Author Renata Solski

Ingredients

The cake

  • 1 1/4 cups all purpose flour
  • 3 tbsp cocoa
  • 1/2 tbsp instant coffee granules
  • 2 tsp baking powder
  • 1/4 cup white sugar
  • 1/4 tsp cinnamon
  • 1 egg
  • 1/2 cup apple sauce unsweetened
  • 1 tsp vanilla extract
  • 1 tbsp Baileys'
  • 1 cup milk

The frosting

  • 1/2 cup yogurt
  • 1/2 brick cream cheese light
  • 1/4 cup powdered sugar
  • 1 tbsp Baileys'
  • 2 tbsp smooth peanut butter
  • 1 tbsp cocoa for sprinkling

The garnishes

  • 1/2 cup ground walnuts
  • fresh fruit
  • 1 tbsp honey
  • 2 tbsp Baileys see cake instructions
  • 1 tsp cocoa sprinkling on top

Instructions

The Cake

  1. Set oven to 350 F

    In a small bowl mix all the dry ingredients.

    In a larger bowl mix all the wet ingredients.

    Add the dry to the wet and beat for a few minutes.

    Grease two 8 inch round pans with a little canola oil.

    Divide batter between the pans.

    Cook for 15-17 minutes.

    Cool and invert cakes. 

    Once cakes are cooled pour 1 tbsp of baileys over each side and ensure that it soaks in.  

The Icing

  1. Soften cream cheese and add yogurt.

    Beat until smooth.

    Add peanut butter and Baileys' and beat again. 

The assembly

  1. Take one layer of the cake and spread with half the icing and sprinkle with half the nuts. Ensure that you are frosting the side soaked in Baileys'.

    Put the second layer of the cake on and spread with the remainder of the icing. Ensure that the side down has the Baileys.  Sprinkle with cocoa powder.  

    Today I used thinly sliced pears over the icing.  

    I glazed them with a little honey and then sprinkled the remainder of the nuts over the pears.  

Recipe Notes

This is a thick cake that resembles a brownie in texture. 

If you use fresh strawberries over this cake try a little warmed strawberry jam glaze over the fruit.

Be creative with the fruit and glazes.  

 

 

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Panettone Bailey Cake Recipes at My Table

Panettone Baileys’ Cake

 

Panettone Baileys’ Cake

When I walked into the grocery store today, they had panettone on sale from $12.00 to $1.75.  I couldn’t leave it there; and thus, my Panettone Baileys’ Cake.  This is an easy dessert that you can make with this Italian traditional cake.  I always like to take the easy way with desserts when I can.

My mom made a similar version over Christmas, but she used brandy in hers and strawberries and blueberries to decorate.  I added chocolate chips and chopped walnuts to mine .  This is a light, fluffy and delicious dessert made with a few ingredients, but has the taste of something that you would spend hours making.

I paid $1.75 for this panettone; it is a plain one with no fruit or filling.

Always try to incorporate some light and healthy choices in your desserts without compromising taste.

Good healthy fats. I choose walnuts, but you can choose your favourite nut.

The star of my dish; I love Baileys’ in just about everything.

A few chocolate chips give this dessert some extra crunch and sweetness.

The coffee and Baileys’ come together; honestly, I could drink this now.

Slice the panettone lengthwise and ensure that the pieces fit the dish.

The second layer goes in.

Done and ready to sit in the refrigerator.

Panettone Bailey Cake Recipes at My Table
Panettone Baileys’ Cake

Layers of goodness!!

Panettone Bailey Cake Recipes at My Table
Panettone Baileys’ Cake

Mom’s version of the cake and it was above and beyond delicious.  She omitted the chocolate chips, used strawberries and rum instead.  I had two pieces. 

Panettone Bailey Cake Recipes at my table
Panettone Baileys’ Cake
Panettone Bailey Cake Recipes at My Table
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Panettone Baileys' Cake

Panettone Baileys' Cake is easy to make with a few ingredients. 

Course Dessert
Cuisine Home Cooking in Canada
Keyword Panettone Bailey Cake
Servings 12
Author Renata Solski

Ingredients

  • 1 panettone
  • 1/2 cup coffee
  • 1/2 cup Baileys'
  • 3/4 cup chopped nuts your choice
  • 3/4 cup chocolate chips
  • 1 tub Cool Whip or whipped cream
  • 500 gr fresh blueberries or half blueberries half strawberries

Instructions

  1. Take a 9 x 13 baking dish.

    Mix the coffee with the Baileys' and brush some along the bottom of the dish.

    Cut the panettone in slices to fit along the bottom.  I cut it in about 1/2 inch thick slices. 

    Pour 1/2 of the coffee and Baileys' mixture over the cake.  

    Spread 1/2 the Cool Whip over the cake.

    Sprinkle with 1/2 the chocolate chips and nuts.

    Repeat the process on the next layer.

    Place pan in the refrigerator overnight.

    Cut and serve.  

Recipe Notes

Choose your favourite nuts for this dish. 

If you want to use rum, omit the coffee and add 1/2 a cup of simple syrup.  Here is a simple video on simple syrup:  https://www.youtube.com/watch?v=43nfpIFuMkc

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Sweet and Hot Chicken Breasts Recipes at my table

Sweet and Spicy Chicken Breasts

Sweet and Spicy Chicken Breasts

Chicken is my favourite because it can take on many flavours.  Sweet and Spicy Chicken Breasts has a tangy citrus sauce which makes it taste like an Island dish.  I gather these flavours from the Island of Sicily where my dad was born.  A few years ago I was in San Vito Lo Capo in Sicily and I love the flavours of Morocco that the locals infuse in their food.  Here it is all about the spices and the citrus.

San Vito Lo Capo is breathtaking.  The locals are warm and welcoming and the food is an experience that challenges  your taste buds.  Interested in going to partake in the Couscous festival?  Here are the details for 2019: http://www.sanvitolocapoweb.co.uk/couscousfest.php

I use bone-in chicken breasts.

gather the ingredients for the sauce and bring them to a boil.

 brown each of the pieces.

I use about one cup of couscous and the frozen peas have thawed.

The browning seals in all the flavours.

Arrange the pieces on a baking dish.

I cut the scallions and a clementine for my couscous.

I toss the couscous with a dressing that makes the citrus pop!

When I add the cornstarch slurry to the sauce it thickens.

The chicken comes out of the oven and is ready for plating.

I make little mounds of couscous and top it with more clementine sections and some orange rind.

The chicken shimmers with the sauce and it is succulent.

Individually plated it makes an elegant entree.

Sweet and Hot Chicken Breasts Recipes at my table
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Sweet and Spicy Chicken Breasts

Sweet and Spicy Chicken Breasts are made with a tangy citrus sauce.

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Sweet and Spicy Chicken Breasts
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Renata Solski

Ingredients

The Chicken

  • 6 chicken breasts bone-in
  • 2 tbsp chicken seasoning I used The Keg brand
  • salt and pepper
  • 1 cup orange juice
  • 1 tbsp grated orange peel
  • 2 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 tsp nutmeg
  • 1 tsp red pepper chilli flakes optional
  • 1/2 cup orange marmalde
  • 2 tbsp red pepper jelly
  • 1/2 orange zest
  • 1 tbsp cornstarch
  • 2 tbsp water

The Citrus Couscous

  • 1/8 cup apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup canola oil
  • 2 tbsp chopped parsley
  • 1 cup frozen peas
  • 1 cup couscous
  • 2 green onions chopped

Instructions

  1. In a small sauce pan combine the orange peel, lemon juice, Worcestershire, Dijon, red pepper chilli flakes, nutmeg, red pepper jelly and marmalade.

    Stir over medium heat until it come to a boil and all the ingredients combine.

    Ensure that the chicken is dry.

    Rub the chicken with the seasoning and salt and pepper.

    Brown chicken in a skillet and put into a baking dish. 

    Remove about 1 cup of the sauce from the pan and brush it on the chicken.

    Place in a 400 F oven for 45 minutes, basting every 15 minutes.

    Remove chicken from pan.

    Add the cornstarch slurry to the pot of sauce. 

    Serve the sauce over the chicken

    Plate with the couscous.

The Citrus Couscous

  1.  Cook Couscous as per package directions.

    Place frozen peas into warm water until they come to room temperature.

    Mix orange, juice, lemon juice, canola oil, dijon and parsley.

    Toss the peas into the couscous.

    Pour dressing over the couscous and peas.

    Serve with chicken as a side. 

Recipe Notes

You could use a whole cut-up chicken for this recipe.

I only cooked two chicken breasts tonight, but made extra sauce. 

This may also be served on a platter, but it is more elegant plated when entertaining.  

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