Tormented Kitchen

Let me tell you, I have been making this exact schnitzel recipe for years now. Justin and I have taste-tested many iterations to come up with this particular formula. And then one day recently, we went to lunch with Justin's mom to the nearby Olive Garden. Justin ordered their Pork Milanese. We looked at it. We tasted it. We sat there slack-jawed because it was exactly *EXACTLY* (No I'm not exaggerating) the same as I make it. Crazy huh? Usually if I want to recreate a restaurant recipe, I google it on the Internet. So anyone who loves OG's breaded pork cutlet, give this a try. PS Sorry, I have not tried to clone their ravioli that comes with the pork cutlet. Ingredients 6 cutlets of lean pork or venison, about ¼" thick 2 eggs 1/2 tsp. coarse ground black pepper 1 tsp. salt 1 tsp. poultry seasoning 1 ½ cups plain bread crumbs 1/3 cup flour ½ cup butter or margarine 2 lemons, cut in wedges 3 T. chopped fresh parsley Method 1. Pound meat with a malle...

I used to make stew a different way. It was the way my mom made it, which technically happens to be a vegetable beef soup. My "official" stew recipe, this one I'm posting right now, came from Justin's grandmother Rose. The technique of dredging the meat in flour, then frying, helps to thicken the liquid so it's not so soupy, and it adds complexity to the meat flavor. Simmering the meat in tomatoes also tenderizes the meat very well. It works on tough cuts of beef, which may take longer to really get tender. However, it also works well on wild game meats, which typically don't have as much fat marbling as beef, which would make them more dry. We actually made our first meal of Justin's elk as stew, the photos shown here are from that meal. I have to admit, I usually prefer deer meat to elk, but this one is especially tender and mild. This summer we had record amounts of rain and apparently, the game had plenty of tender and tasty greens to eat. I also ...