European Food The best dishes of European cuisine
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Guisselle Rebolledo
Chicken
RECIPE’S INFORMATION
Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
CORDON BLEU popular way to prepare chicken cordon bleu is to butterfly a chicken A breast, place a thin slice of ham or prosciutto inside, along with a thin slice of a soft, easily melted cheese. The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist where the chicken is baked rather than fried. Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of the ham. INGREDIENTS
Calories 380
Total Fat 20.0g
Cholesterol 145.0mg
4 chicken breasts skinless and boneless 4 thin slices prosciutto di Parma 1/2 pound Gruyere, grated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 1 cup panko bread crumbs
Wrap the outside of the chicken after stuffing and before securing to give the dish and extra kick of flavor and creativity
4 sprigs fresh thyme, leaves only 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs Extra-virgin olive oil
You may replace the Swiss with other thick-melting cheese. Provolone and Brie will achieve a new flavor while keepingthe same texture.
DIRECTIONS 1. Preheat oven to 350 degrees F. 2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. 3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. 4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. 5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
Pork
A
RECIPE’S
Schnitzel
schnitzel is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. A popular food in many countries, it is made from veal, chicken, beef, turkey, or pork.In Germany, Schnitzel is almost always made of pork. It is usually served with French fries, potato mash, or wedge potatoes. The dish has been extremely popular since the end of the Second World War.
INFORMATION
INGREDIENTS Prep Time:
4 boneless pork loin chops
1 sprig thyme
(about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk 2 tablespoons extravirgin olive oil
4 cups plain dried bread crumbs
25 Min
Inactive Time: 12 Min
Cook Time: 6 Min
Ready In: 43 Min
2 tablespoons butter Lemon wedges
Calories 342
Total Fat 21.92 g
DIRECTIONS
Cholesterol 118 mg
1. Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick. 2. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
You can serve with French fries, potato mash, or wedge potatoes.
3. Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork. 4. Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
This recipe can be made with veal, chicken, beef, turkey or pork.
Steak Au
Poivre
S
teak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. Typically, the steak is seared in a hot skillet with a small amount of butter and oil to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. INGREDIENTS
4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 teaspoon olive oil 1/3 cup Cognac, plus 1 teaspoon 1 cup heavy cream
RECIPE’S INFORMATION
Prep Time: 8 Min
Calories
30 Min
Total Fat
15 Min
Cholesterol
Inactive Time: Cook Time: Ready In: 53 Min
498
30.9 g
194 mg
DIRECTIONS
1. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. 2. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. 3. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. 4. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
For the preparation of the recipe you can use cognac or other brandy.
It is recommended that when you turn the alcohol, do so carefully. Remove the pan from the heat source before adding the alcohol.
Beef
INGREDIENTS 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt
Also called beef Burgundy, is a well-known, traditional French recipe.Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.
Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced
1/2 cup Cognac 1(750 ml) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. 3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions
6. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
1 pound fresh mushrooms stems discarded, caps thickly sliced
INFORMATION
1. Preheat the oven to 250 degrees F.
4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
2 teaspoons chopped garlic (2 cloves)
RECIPE’S
DIRECTIONS
Bourguignon
Prep Time:
Calories
Cook Time:
Total Fat
Ready In:
Cholesterol
30 Min
1 Hr 15 Min 1 Hr 45 Min
351
17.6
134 mg
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
serve with a good cup of red wine
European Food Recipes Chicken Cordon Bleu 2 Pork Schnitzel 3 Steak Au Poivre 4 Beef Bourguignon 5
Guisselle Rebolledo