Crispy Pepper and Parmesan Pork Cutlets

Uh OH! I think I just found another recipe to add to my top five... Crispy Pepper and Parmesan Pork Cutlets from our new America's Test Kitchen: 30-Minute Suppers. Easy dish:

Set up three stations - (#1) 1/2 cup flour, (#2) 2 eggs beaten, and (#3) 1 cup Panko bread crumbs, 1 cup Parmesan cheese, and 1 teaspoon black pepper. Rinse and pat dry your 6 thin boneless pork chops. Put 1/4 cup olive oil and an additional 2 teaspoons of pepper on medium heat. Lastly, drag the chops through the four, egg, and Panko - then in to the pan. Three minutes on each side! Let drip onto a paper towel, clean out the pan, and repeat for second batch. Crispy yet juicy... and next time I'll remember to season the meat. Doh.

after and before

dredging stations

Angela supplied the sides: mashed potato and Brussels sprouts

Ham and Swiss Mini Quiches

Tonight's dinner was Ham and Swiss Mini Quiches from our new America's Test Kitchen: 30-Minute Suppers. This quiche is unique in that the crust is not made from pastry dough, but by flattening slices of plain old white bread. Bake the bread for about 10 minutes in a muffin tin, add egg mixture, and bake again for 15 minutes. Voila, mini quiches. Next time, I'll probably grease my pan more thoroughly. It almost took as long to get the quiches out as it did to make them! Tasty.

flattened slices of bread in the muffin tin

adding ham and cheese

adding the egg mixture

ready for the oven

Ham and Cheese Mini Quiches

Perfect Lemon Bars

Lemon Bars sounded like a great Christmas gift for my grandma and her sister - both love lemon. Angela found a great recipe in Cook's Illustrated and we spent a few Christmas Eve hours baking "Perfect Lemon Bars."

grating butter for the crust

ready for the oven

dusted with confectioner sugar

What Egg is This?

Fried a few eggs this morning, and one came out funny. What do ya'll think this egg looks like?