Lemon Pasta | Gennaro Contaldo
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Gennaro in Italy
Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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How to Make Tiramisu | Gennaro Contaldo | Italian Special
Sausage Pasta | Gennaro Contaldo | Italian Special
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Danielle Kartes shares her recipe for pistachio-crusted chicken cutlets - New Day NW
Our good friend, food writer Danielle Kartes, joined New Day to talk to us about her cookbook, Meant to Share, as well as demonstrate her delicious recipe for pistachio crusted chicken cutlets with a simple heirloom tomato salad.
Danielle is also about to kick off her book tour for her new memoir, You Were Always There, at the Pantages Theater in Tacoma May 6th, at 7 p.m. You can find tickets to this event here!
Pistachio Crusted Chicken Cutlets
Serves 4
Prep time: 10 minutes — Cook time: 20 minutes
INGREDIENTS:
The Crust
-1/2 cup crushed pistachios
-1/4 cup fresh basil leaves
-1/2 cup grated Parmesan
-2 cups panko breadcrumbs
-1 teaspoon garlic powder
-1 teaspoon onion powder
-Pinch of chili flakes
-Salt and pepper to taste
Flour Dredge
-2 cups flour
-Egg wash
-2 eggs
-4 chicken breasts, sliced in half to make 8 thin cutlets, seasoned liberally with salt and pepper
-2 tablespoons butter
-2 tablespoons olive oil
DIRECTIONS:
1. Pulse pistachios, basil, and cheese in the bowl of a food processor until finely chopped.
2. Pour mixture into a large, shallow bowl and add bread crumbs, seasonings, salt, and pepper. Mix well.
3. Set up a breading station with 3 large, shallow bowls. Fill the first with flour, the second with a beaten egg, and the third with pistachio bread crumbs. Dredge seasoned chicken in the flour and shake off excess. Dip flour-coated chicken into beaten egg, then press each side of the chicken into bread crumbs. Repeat this process until you’ve coated all your chicken.
4. Meanwhile, heat a large skillet with high sides over medium heat. Melt butter and olive oil.
5. Once the pan is hot, place breaded chicken cutlet into hot oil and butter. Fry 3-4 cutlets at a time. Fry 3-4 minutes per side. Nuts can burn very quickly. Take care not to overheat the pan. Lower the temperature if the chicken is cooking too quickly or getting too brown.
6. Top with heirloom tomato salad.
Simple Heirloom Tomato Salad
INGREDIENTS:
-2-3 large heirloom slicing tomatoes
-1/4 cup olive oil
-1/2 cup sliced basil
-salt and pepper to taste
-6 ounces ricotta cheese
DIRECTIONS:
1. Slice tomatoes into roughly half-inch cubes.
2. Toss with olive oil, basil, salt, and pepper.
3. Spoon tomato mixture over cooked chicken in a large serving tray, and dot ricotta over top of the chicken.
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Creamy Lemon Pasta with Pistachios- Everyday Food with Sarah Carey
Sarah Carey shares a recipe that keeps in the eggs and cheese from classic Spaghetti Carbonara, but introduces cream for body, buttered breadcrumbs and meaty pistachios for crunch, and a heap of invigorating lemon zest for zip.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.