Pork Schnitzel with Crispy Rice Coating

This recipe uses rice cakes as an alternative to bread crumbs for the coating – genius! Light and crunchy. The sauce is made with stock and bloody mary mix adding a kick of spice to the dish.

Recipe

(4) 6-oz. boneless pork loin chops, trimmed
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1 egg, beaten
3 rice cakes, processed to a coarse powder
2 T. vegetable oil
1 T. unsalted butter
3 T. balsamic vinegar
1/2 c. chicken stock (or vegetable stock)
1/3 c. Bloody Mary mix
2 T. chopped chives or coriander

Pound each of the chops so they are about 3/8-inch thick. Sprinkle with salt and pepper, dip each piece into the beaten egg, then coat well with the rice cake crumbs. This can be prepared a few hours ahead and kept in the refrigerator. Refrigerating the coated pork chops for at least 15 minutes will allow the crumbs to adhere better.

Heat the oil and butter in nonstick skillet. Add the pork and saute over medium high heat for about 2 minutes per side or until cooked through and browned. Transfer to a serving platter. Add the vinegar to the pan and cook 30-45 seconds until most of the liquid has evaporated; add the chicken stock and Bloody Mary mix and cook for about 1 minute until slightly thickened.

To serve, pour the sauce over and around the chops and sprinkle with cilantro or chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Eggs in Pepper Boats

A quick, delicious and satisfying breakfast with a Mexican twist. Another hit from Jacques Pépin's new cookbook, "Heart & Soul in the Kitchen." One large pepper will serve one or two, depending on how hungry you are.

Recipe

2 poblano (sometimes labeled "pasilla") peppers (or cubanelle or banana pepper)
1 T. olive oil
4 T. water
1/2 tsp. salt
6 T. grated cheddar cheese
4 eggs
freshly ground black pepper
fresh cilantro leaves (for garnish)

Cut the peppers in half lengthwise and remove the seeds. Put them cut side down in a skillet and add the oil, water and half the salt. Cook, covered, over medium heat for about 4 to 6 minutes, turning occasionally, until softened but still firm.

Turn the peppers hollow side up and sprinkle with the cheese, crack an egg into each one and sprinkle with the rest of the salt and some freshly ground pepper. Return to the stove, cover, and cook for 3 to 6 minutes, depending on how runny you like your yolks. Serve sprinkled with cilantro.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Poulet à la Crème

My first recipe from Jacques Pépin's new cookbook "Heart & Soul in the Kitchen" is a winner. Chicken thighs in a flavorful, creamy sauce with mushrooms – a quick and easy dish to prepare even for a weeknight dinner! I used boneless, skinless chicken thighs but bone-in skinless thighs would work very well also. The original recipe calls for 3/4 tsp. each of salt and pepper, but I used 1/2 tsp. each. It also calls for garnishing with tarragon but I didn't have any so I used chopped celery leaves instead. Serves 4.

Recipe

2 T. butter
6 chicken thighs, skin removed
8 mushrooms, washed and sliced (I used baby portobellos)
1-1/2 T. flour
1/2 c. dry white wine
1/4 c. water
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 c. heavy cream
1 T. coarsely chopped fresh tarragon

Melt butter in a large saucepan over high heat, immediately add chicken thighs and brown for about 2-1/2 minutes on each side. Add the mushrooms and sprinkle on the flour, and turn the chicken so the flour is evenly distributed. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper; cover, reduce the heat, and cook at a low simmer for 25 minutes.

Add the cream, bring to a boil and cook uncovered for about 1 minute. Serve sprinkled with the fresh tarragon.

– Jacques Pépin, "Heart & Soul in the Kitchen"