More delicious, easy recipes from Giadia! I finished it all off with broccolini, a broccoli-cabbage hybrid.  Broccolini is so delicate, it takes just a few moments to cook.  I steamed it gently and tossed it with lemon and butter.
Pork Milanese 

  • 1 cup bread crumbs
  • 1 cup of flour
  • 1/2 cup finely grated Parmesan
  • 2 large eggs
  • 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 1/4 cup plus olive oil
  • 2 tablespoons of butter
  • 2 teaspoons of basil
  • 1 teaspoon of thyme
  • 6 lemon wedges

Preheat the oven to 200 degrees F.

In a large bowl, mix the cheese, bread crumbs, basil, and thyme together. Lightly beat the eggs in another large shallow bowl. Place flour in a third bowl.  Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the flour, then the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat the oil and butter in a large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.  Repeat with remaining meat.

Basic Polenta

  • 6 cups water
  • 2 teaspoons salt
  • 1 3/4 cups yellow cornmeal
  • 3 tablespoons unsalted butter
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Broccolini in a Lemon-Butter Sauce

  • 1 bunch of broccolini
  • 2 tablespoons of butter
  • 1 half lemon 
  • Salt
Trim the bottom 1/2 off each broccolini stalk.  Cut each stalk lengthwise several times into bite size pieces.  Steam for 3-5 minutes.  Melt butter in the microwave and squeeze lemon juice into the butter.  Toss the sauce with the veggies and season with salt to taste.

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