Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb, seal the bag, and marinate overnight in the refrigerator.
Preheat an outdoor or stovetop grill. Place the lamb on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.
Beets With Tzatziki Sauce
Ingredients
2 large beets washed well
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
Salt
1cup plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Black pepper
To roast beets:
Trim the greens off the beets to within 1 inch and scrub the beets. Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees F for 45-60 minutes, until they are tender when pierced with a knife. When cool enough to handle, peel the beets: Cut off the stem and root ends and scrape the thin layer of skin off with a knife. Quater each beet and place them in a serving bowl. To serve top with several tablespoons of tzatziki sauce.
To make the sauce
In a mixing bowl, combine garlic, lemon juice, and 1 teaspoon salt. Stir in yogurt and olive oil and dill. Season to taste with additional salt and pepper. Chill until ready to serve.
Greek Salad
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn Romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
The calendar may say Fall but where I live it is still hot. So ribs are still on the menu.
Easy Ribs
Ingredients
2 small slabs pork baby back ribs, each cut in half
BBQ sauce, optional
Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
Directions
Mix all the rub ingredients together in a medium bowl. Rub each side of the 4 pieces of ribs with 2-3 tablespoons of the rub mix. (Save any remaining rub for another time,) Wrap them in plastic wrap and refrigerate overnight.
Line a baking dish large enough to fit the ribs with foil and place the ribs meaty side up in the dish.
Bake at 250 degrees F for 3 hours. For extra crispiness, place the ribs on a hot grill or under the broiler for 5 minutes on each side. Serve with BBQ sauce if desired.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
Roasted Asparagus Salad with Lemon Vinaigrette
Ingredients
2 bunches thin asparagus, washed and ends trimmed
Olive oil
Salt and pepper
Vinaigrette
1 medium shallot, minced (about 11/2 tablespoons)
2 lemons, juiced
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil
Directions
Option one – Roast asparagus in the air-fryer at 400 degrees F for 7-8 minutes.
Option two- Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with olive oil and salt and pepper, then lay spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice, honey, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Here is an easy dinner for when you want something simple.
Grilled Ribeye With Grilled Onion
2 servings
Ingredients
2 petite ribeye steaks, 6-7 oz each, ½-inch thick
2 thick slices sweet onion, cut from the center of a large onion
Olive oil Cooking spray
Steak seasoning
Salt
Directions
Sprinkle the steaks with steak seasoning and salt. Coat the onion slices with cooking spray;
Preheat an outdoor grill or a stovetop grill pan. Oil the grill grates or the grill pan.
For outdoor cooking
Turn one of the burners off for indirect heat on the outdoor grill.
Place the onion slices on the indirect heat and turn them over when you turn the steaks.
Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.
For indoor cooking
Grill the steaks as directed above and place them on a serving platter. Add the onion slices to the pan can cook over low for 2-3 minutes just until they show a few grill marks.
Place the onion slices on top of the steaks and serve.
Wedge Salad
Ingredients
Salad
2 slices cooked bacon, crumbled
Ranch Dressing or Buttermilk Dressing, see below
Crumbled blue cheese to taste
1 small tomato, diced
¼ cup diced red onion
Dressing
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk,
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar Salt and pepper to taste
Stin in 1/2 cup crumbled mild blue cheese
Directions
Combine the dressing ingredients in a jar with a screw top and shake well.
Cut 1 small head of iceberg lettuce into 4 wedges; place a wedge on two individual salad plates and spoon some of the dressing over the wedges.
Top each with bacon, diced red onion, diced tomato, and more crumbled blue cheese.
Here is another recipe that can incorporate all the wonderful produce available at this time of year. Be creative and add any vegetables you like in this type of salad.
Ingredients
12 oz mini brown rice or whole wheat shell pasta
2 celery stalks, finely diced
3 scallions finely diced
1 small green bell pepper finely diced
1 small cucumber, peeled and seeded, finely diced
1 tomato seeded and finely diced
1/4 cup minced fresh parsley for garnish
Dressing
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper and salt
Directions
Make the dressing by combining the ingredients in a large serving bowl and set aside in the refrigerator while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm. Let rest 10 minutes.
Add the chopped vegetables and mix well. Add salt and pepper to taste.
Cover the salad and chill for several hours. Garnish with minced parsley before serving.
Tomatoes are at their peak now in my area and they are plentiful. Here are some ideas on what you can cook with them.
Greek Tomato And Eggplant Tart
Pastry
1 1/2 tablespoons plain Greek yogurt
3 tablespoons of ice-cold water
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons yellow cornmeal or semolina flour
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter, cold and cut into small pieces
Filling
1 small (about 1 lb) eggplant, thinly sliced
4 plum tomatoes, thinly sliced
4 to 5 sprigs of fresh thyme leaves, stripped from stem
1 tablespoon fresh rosemary, roughly chopped
6 oz fresh mozzarella, thinly sliced
1/4 cup feta cheese crumbled
Sea salt and pepper to taste
Olive oil for drizzling
For the pastry
Mix the yogurt and ice water together in a small bowl. Set aside.
Mix together the flours, cornmeal, and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have small pieces. Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gather the wet dough pieces together and shape into a ball. Do not overwork the dough, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).
Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
Brush eggplant slices with oil and broil on high for 5 minutes on each side until tender. Set aside.
Preheat the oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Top with another piece of parchment or plastic wrap. Roll the dough out to 11 inches in diameter, Transfer to an ungreased 9-inch pie plate.
Layer in the following order: eggplant slices, mozzarella cheese, tomatoes, herbs, feta cheese, and drizzle with olive oil. Crimp the edges of the pastry.
Bake for 40-45 minutes or until the crust is golden brown and the layers are bubbly and hot. Cool for at least ten minutes or until room temperature before serving.
Fresh Tomato Sauce
Ingredients
4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Herbs
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley
Directions
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard it.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
Ingredients
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
Directions
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Summer Fresh Tomato Salad
2-3 servings
Ingredients
½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Directions
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes, and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
Italian Chicken Cutlets And Mediterranean Salad
Ingredients
Chicken
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain panko bread crumbs
3/4 cup grated Parmesan, plus additional for a garnish
2 teaspoons dried basil
1 teaspoon dried thyme
6 boneless and skinless chicken cutlets
Kosher salt and freshly ground black pepper
1/4 cup olive oil
Salad Dressing
5 tablespoons extra-virgin olive oil
3 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
Salad
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 large tomato, diced
8 ounces diced fresh mozzarella cheese
1/4 cup kalamata olives, halved
3 tablespoons pine nuts, toasted
15 fresh basil leaves, sliced
Directions
For the salad dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic, and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined. Set aside.
For the cutlets: Using 3 wide shallow bowls, add the flour to 1, the eggs to another, and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.
In a large, nonstick saute pan, heat half the oil over medium heat. Add 3 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to a serving platter. Repeat with the remaining chicken and oil. Sprinkle the cutlets with additional grated parmesan cheese.
For the salad: Put the romaine in a large salad bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Scatter the tomatoes, olives, and mozzarella over the salad along with the pine nuts, and finally with the basil leaves. Serve the salad on the side of the cutlets.
Grilled Pork Chops
2 servings
Spice Rub
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon coarse salt
1 teaspoon paprika
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
4 thin bone-in pork loin chops (about 4 oz each)
Directions
In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with the paste and refrigerate 1 hour (or up to 3).
Heat an outdoor grill or broiler to medium-high. Cook pork, covered if grilling, 5 minutes per side. Let rest 5 minutes before serving.
Sweet Potatoe Salad
Ingredients
2 large sweet potatoes, about 1 1/2 lb, peeled and diced
Salt
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
Dressing:
½ a large jalapeno pepper or 1 small, seeded and minced
1 tablespoon whole-grain mustard
2 tablespoons pickle relish
1 tablespoon honey
1 garlic clove, grated
2 tablespoons of rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced fresh parsley, plus more for garnish
Directions
Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork-tender, about 10 minutes depending upon the size of the potatoes. Drain, gently, and set aside.
In a serving bowl place the celery, and green onions.
Prepare the dressing in a large measuring cup, whisking together all the dressing ingredients.
Add the sweet potatoes to the bowl with the celery, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve chilled. Garnish with extra chopped parsley if desired.
Grilled Japanese Eggplant
What Is the Difference Between Japanese Eggplant and Regular Eggplant?
Their smaller size and thinner shape make them look more like a baby zucchini than a big, globe eggplant! Once you cut into it, you’ll find fewer seeds than most eggplant varieties (which also means they’re less bitter, since the seeds are responsible for creating bitter eggplant). The flesh is sweet and creamy with a spongy texture, meaning they’ll soak up marinades and sauces exceptionally well.
Ingredients
Marinade
1 tablespoon vegetable oil, plus more for brushing
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/2 a jalapeno pepper, minced
Eggplant
3 Japanese eggplants, about 1 lb total, halved lengthwise
Kosher salt
Freshly ground pepper
1/2 cup Asian plum sauce
Directions
Combine the marinade ingredients in a long dish.{lace the cut eggplant in the marinade and turn them over several times. Season the eggplant with salt and pepper. Set aside for an hour.
Heat an outdoor grill or preheat a grill pan. Remove the eggplant from the marinade. Grill cut side down over high heat until lightly charred, about 2 minutes. Turn the eggplant and cook until lightly charred and tender, about 2 minutes. Brush the cut side of the eggplant with the p;u, sauce, and turn them over to grill for another 2 minutes. Transfer the eggplant to a serving dish and drizzle the remaining plum sauce over the slices.
Chicken Salad with Fresh Herbs and Pecans
6 servings
Ingredients
For the chicken
1 garlic clove, peeled
3-4 celery tops
Half an onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning or dried Italian seasoning
3 large boneless, skinless chicken breasts, about 1 ½ lb
For the salad
½ cup diced celery
½ cup diced onion
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 cup pecans, toasted and chopped
Directions
To cook the chicken
Fill a 12-inch covered saute or large saucepan pan 3/4 of the way with water and bring to a simmer.
Add the garlic, celery tops, onion half, seasoning, salt, and pepper. Return the liquid to a simmer.
Add the chicken breasts to the poaching liquid, cover, and simmer until the internal temperature of the chicken reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes.
Remove the chicken breasts to a plate and set aside to cool. Save the broth for soup or gravy.
To make the salad
Combine the diced celery, diced onion, mayonnaise, mustard, and herbs in a large serving bowl and mix well. Refrigerate until the chicken is cool
When the chicken is cool enough to handle, cut it into 1/2-inch dice.
Add the chicken and the pecans to the mayonnaise mixture, and mix well. Cover and transfer the salad to the refrigerator to chill until serving time.
Beef Tenderloin Steaks
2 beef tenderloin steaks, (about 6 ounces each)
Olive oil, for brushing
1 teaspoon coarse sea salt
Freshly ground black pepper
Directions
Place the steaks between pieces of plastic wrap and pound to a 1/2-inch thickness. Refrigerate.
A half-hour before cooking, remove the steaks from the refrigerator and preheat an outdoor or stovetop grill. Brush meat lightly with olive oil and season with salt and pepper. Place steaks on the grill and cook, without moving, until grill marks appear, about 4 minutes. Turn the steaks over and continue to grill until an instant-read thermometer inserted into the meat sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before slicing.
Steak Salad
For 2 servings
3 cups mixed salad greens
Small red onion, sliced thin
Half a cucumber, peeled and sliced
Large tomato, diced
Celery stalk, sliced
1/2 cup crumbled blue cheese
Ranch Dressing, recipe below
Combine all the salad ingredients in a salad bowl and drizzle with the dressing according to taste.
Ranch Dressing
Ingredients
3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Directions
In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, and vinegar. Add the chives, parsley, salt, garlic powder, onion powder, and black pepper and whisk well to combine.
Easy, Easy Biscuits
Ingredients
1 cup all-purpose flour, plus extra for shaping the dough
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup mayonnaise
½ cup milk
Directions
Preheat oven to 375 degrees F.
Cover a baking sheet with parchment paper.
Sprinkle lightly with flour.
Stir biscuit ingredients together in a bowl until smooth. Pour flour mixture into the prepared parchment-covered pan.
Pat into a rectangle and cut the dough into six equal pieces. Separate the biscuits on the pan.
Bake until golden brown, about 25-30 minutes. Serve with the steak salad.
Preparing something Milanese style means dredging thin slices of meat in eggs and seasoned bread crumbs and frying them. I used turkey cutlets for this dish.
Veal Milanese (Italian: Cotoletta alla Milanese) is an Italian dish in Milan, Lombard cuisine. It is traditionally prepared with a veal rib or sirloin chop that is made into a breaded cutlet and fried in butter. Due to its shape, it is often called Oreggia d’elefant in Milanese or Orecchia d’elefante in Italian, meaning the elephant’s ear. Topping the meat with an Arugula Salad has become popular.
A common variation made with chicken is common in the United States and other English-speaking countries and bears the name “Chicken Milanese” (Italian Pollo alla Milanese). Another variation of Milanesa found in southern Italy is called a la Napolitana and is made similar to the Cotoletta alla Milanese with the addition of cheese and tomato sauce.
In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan’s St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thinly sliced meat, which were breaded and fried. The dish also resembles the Austrian Wiener Schnitzel, which originated in Austria around the 19th century.
Ingredients For 2 servings
1/2 cup flour
1 egg beaten with 2 tablespoons water
1/2 cup grated Parmigiano Reggiano, plus extra for shaving over the top
1 cup dry breadcrumbs
Kosher salt and freshly ground black pepper
2 scallopini/cutlets (veal, pork, chicken or turkey), pounded to 1/4-inch thickness, about 6 ounces each
Olive oil
2 cups arugula
1 cup chopped fresh tomatoes
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Directions
Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in a third and season to taste with salt and pepper.
Dredge cutlet in flour, then the egg. Allow excess egg to drip off, then transfer to the breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer the cutlets to a large plate.
Heat enough oil to cover the bottom of a large skillet over medium-high heat until shimmering. Carefully add cutlets to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 minute. Carefully turn the cutlets with tongs and cook until the second side is golden brown, about 1 minute longer. Adjust the heat as necessary to prevent oil from burning. Transfer each cutlet to a dinner plate.
Toss arugula, tomatoes, and red onion in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Spoon the salad over the cutlets and top with shaved Parmesan cheese and fresh ground black pepper. Serve with Italian bread if desired.
To make homemade Italian baguettes, use my recipe.
