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.

Grilled duck breast salad with fried curds & strawberries

Active: 20 minutes; Total: 40 minutes; Serves: 4

Duck breast, skin on; pat dry with paper towels; score the fat layer 1-inch apart in a crosshatch pattern	2
Salt, coarse	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	¼ teaspoon + ½ teaspoon +
Breadcrumbs, panko	¼ cup
Breadcrumbs, plain	¼ cup
Flour, all-purpose	¼ cup
Egg, lightly beaten	1 large
Cheese curds, fresh as possible; freeze 30 minutes before frying	6 ounces
Oil, extra-virgin olive	3 tablespoons + ½ cup
Baby arugula	5 ounces
Strawberries, sliced or quartered	1 cup
Vinegar, white balsamic	3 tablespoons
Shallots, chopped	2 teaspoons
Dijon mustard	½ teaspoon

1. Heat your panini press to medium-low. 
2. Season the duck with salt and pepper. 
3. Open the press lid, and lay one or both duck breasts on the grill, skin side down. 
4. Leaving the lid open, grill the duck until much of the fat has rendered and the skin is brown and crispy, 9 to 11 minutes. 
5. Meanwhile, in a small bowl, whisk together the vinegar, shallot, mustard, ½-teaspoon salt, and ½-teaspoon pepper; while whisking, slowly drizzle in the oil; set aside. 
6. Using tongs, flip the breasts over, and close the lid; grill until the meat is cooked to an internal temperature of 150°F, another 3 to 4 minutes. 
7. Transfer to a cutting board and allow to rest for 10 minutes before slicing across the grain. 
8. Combine the panko, breadcrumbs, salt, and pepper in a shallow dish. 
9. Place the flour and egg in separate shallow dishes. 
10. In a medium-size skillet, heat the oil over medium heat. 
11. Dredge each curd first into flour, then in egg (chef note: coat throughly or the cheese will ooze out during frying), and lastly in the breadcrumbs. 
12. Carefully lower the curds into the hot oil, ensuring not to overcrowd. 
13. Brown the curds, 1 to 2 minutes; drain on paper towels. 
14. Place the arugula and strawberries in a large bowl; pour the vinaigrette over the salad, and toss with tongs. 
15. To serve, divide the salad among four plates, and top each with some fried curds and sliced duck breast. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Almond-poached chicken salad

Chicken breast, boneless, skinless	1 ½ pounds
Almond “milk”*, unsweetened	3 cups
Salt, kosher	1 tablespoon +
Pepper, freshly ground
Oil, extra-virgin olive	¼ cup
Vinegar, apple cider	3 tablespoons
Cauliflower, cored, cut into florets, thinly sliced	1 small head
Radishes, thinly sliced	4
Arugula	2 cups
Dill fronds, chopped	2/3 cup
Basil leaves, torn	½ cup
Almonds, roasted, salted, chopped	½ cup +

1. In a medium saucepan, cover the chicken with the almond “milk”* product. 
2. Add the salt, and bring to a simmer over moderate heat. 
3. Flip the chicken, and gently simmer until cooked through, about 7 minutes. 
4. Remove the chicken from the poaching liquid, and transfer to a plate; discard the poaching liquid. 
5. Let rest 15 minutes, then cover with plastic wrap, and refrigerate until cool. 
6. Shred the meat. 
7. In a large bowl, whisk the oil with the vinegar, and season with salt and pepper. 
8. Add the chicken, cauliflower, and radishes; season with salt and pepper, and toss to coat. 
9. Gently fold in the arugula, dill, basil, and ½-cup almonds. 
10. Transfer the salad to plates, garnish with more chopped almonds, and serve. 

Recipe mildly adapted from Food&Wine Magazine, August 2017. 

*Almonds are not milked. As a former dairy farmer, with more than 20 years of pulling bovine teats to my credit, I feel calling an extraction of almond juice “milk” to be annoyingly inaccurate and misleading to an already bewildered customer.

Arugula salad with shaved aged gouda & satsumas

Shallot, minced	1
Vinegar, red wine	2 tablespoons
Vinegar, balsamic	Few drops
Oil, extra-virgin olive	1/3 cup
Salt
Pepper, freshly ground
Arugula	4 cups
Satsuma or other mandarin oranges, peeled, pith & seeds carefully removed, sectioned	3
Gouda, aged	¼ pound

1. In a small bowl, combine the shallot and vinegars; let stand for at least 5 minutes. 
2. Whisk in the oil, and season with salt and pepper. 
3. In a salad bowl, combine the arugula and mandarin sections. 
4. Drizzle the vinaigrette over the salad, and toss to coat evenly. 
5. Using a vegetable peeler, shave the cheese over the top. 

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.