Pork chop Milanese with arugula salad

Active: 40 minutes; Total: 40 minutes; Yield: 4 servings

Pork chops, bone-in, rib-cut, about ½-inch thickness; frenched, fat and membrane removed, pounded to ¼-inch thickness	4
Salt, kosher	1 ½ teaspoons + ½ teaspoon +  ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ½ teaspoon + ¼ teaspoon
Flour, all-purpose	½ cup
Eggs; beaten	3 large
Breadcrumbs, plain	1 cup
Parmesan cheese, grated	½ cup + ½ cup
Italian seasoning blend	1 ½ teaspoon
Canola oil	¾ cup
Arugula	4 cups
Olive oil, extra-virgin	1 tablespoon
Vinegar, white wine	1 tablespoon
Tomatoes, cherry; cut in half	½ cup

1. Preheat the oven to 200°F. 
2. Set a wire rack on a large rimmed baking sheet; set aside. 
3. Season the pork chops evenly with 1 ½-teaspoons salt and ½-teaspoon pepper. 
4. Place the flour in a large, shallow bowl. 
5. Place the eggs in another large, shallow bowl. 
6. In a third large, shallow bowl, stir together the breadcrumbs, ½-cup cheese, Italian seasoning, ½-teaspoon salt, and ½-teaspoon pepper. 
7. Working in batches, dredge the chops in the flour, shaking to remove excess; dip in the egg, letting excess drip off. 
8. Dredge in the breadcrumb mixture, patting to adhere; transfer the coated chops to a parchment paper-lined work surface. 
9. In a large skillet, pour canola oil in to a depth of ¼ an inch; heat over medium-high heat until shimmering. 
10. Working in batches, cook the chops until golden brown and a thermometer inserted near, but not touching, the bone registers 140°F, 2 to 3 minutes a side. 
11. Place the chops on the prepared wire rack on a baking sheet, and sprinkle with salt to taste; transfer to the preheated oven to keep warm while preparing the remaining chops and salad. 
12. Combine the arugula and ½-cup cheese in a medium bowl. 
13. Sprinkle with salt and pepper, and drizzle with olive oil and vinegar; toss to combine, and garnish with tomatoes. 
14. Serve salad with the pork chops. 

Recipe from Food & Wine Annual 2025.

World’s best lasagna

Sausage, sweet Italian, casting removed, crumbed	1 pound
Beef, lean, ground	¾ pound
Shallots, minced	½ cup
Garlic, minced	3 cloves
Tomatoes, crushed	28 ounces
Tomato paste	12 ounces
Tomato sauce	13 ounces
Water	½ cup
Sugar	2 tablespoons
Fennel seeds	1 teaspoon
Italian seasonings	1 teaspoon
Salt	½ teaspoon + ½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, freshly chopped	¼ cup + ¼ cup
Lasagna noodles, cooked	12
Cheese, ricotta	16 ounces
Egg	1 large
Cheese, mozzarella, fresh, sliced	¾ pound
Cheese, Parmesan, grated	¾ cup

1. In a large stockpot, cook the sausage, beef, shallot, and garlic over medium heat until well browned. 
2. Stir in the tomatoes and water. 
3. Season with the sugar, basil, fennel, Italian seasoning, ½-teaspoon salt, pepper, and ¼-cup parsley. 
4. Simmer, covered, for about 1 ½ hours, stirring occasionally. 
5. In a medium bowl, combine the ricotta with the egg, ¼-cup parsley, and ½-teaspoon salt. 
6. Preheat the oven to 375°F. 
7. To assemble, spread 1 ½-cups meat sauce in the bottom of a 9x13 baking dish. 
8. Arrange six noodles lengthwise over the meat sauce, and spread with half of the ricotta mixture. 
9. Top with a third of the mozzarella slices. 
10. Spoon 1 ½-cups meat sauce over the mozzarella, and sprinkle with ¼-cup Parmesan. 
11. Repeat layers, and top with the remaining mozzarella and Parmesan. 
12. Cover with foil: to prevent sticking, spray the foil with cooking spray. 
13. Bake for 25 minutes, remove the foil, and bake an additional 25 minutes. 
14. Cool 15 minutes before serving. 

Recipe mildly adapted from allrecipes.com.

Chicken & potatoes with garlic Parmesan cream sauce

Chicken thighs, bone in, skin on	6
Italian seasonings	1 tablespoon
Salt, kosher
Pepper, freshly ground
Butter, unsalted	2 tablespoons + 1 tablespoon + ¼ cup
Baby spinach, chopped	3 cups
Potatoes, baby purple, cut in half	16 ounces
Parsley, freshly chopped	¼ cup
Garlic, minced	8 cloves
Flour, all-purpose	2 tablespoons
Chicken broth	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, freshly grated	½ cup

1. Preheat the oven to 400°F; grease a 9-by-13-inch baking dish. 
2. Season the chicken with the Italian seasoning, salt, and pepper. 
3. Melt 2-tablespoons butter in a large skillet over medium-high heat. 
4. Add the chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side; transfer to a platter, and set aside. 
5. Melt 1-tablespoon butter in the skillet. 
6. Stir in the spinach over medium heat, stirring occasionally, until it begins to wilt, about 2 minutes; transfer to a medium bowl. 
7. Melt ¼-cup butter in the skillet over medium heat. 
8. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
9. Whisk in the flour until lightly browned, about 1 minute. 
10. Gradually whisk in the broth, thyme, and basil.
11. Cook, whisking constantly, until incorporated, about 2 minutes. 
12. Stir in the half-&-half and Parmesan until slightly thickened, about 2 minutes; season with salt and pepper to taste. 
13. Place the chicken in a single layer in the prepared baking dish. 
14. Top with the potatoes, spinach, and cream sauce. 
15. Roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 165F. 
16. Garnish with parsley, and serve immediately. 

Recipe from damndelicious.net.