3/4 cup flour
Salt and pepper
1 3/4 cups Italian bread crumbs
2 pounds chicken cutlets
1/2 cup coconut oil
1 (26 oz.) jar of your favorite spaghetti sauce
8-12 ounces shredded cheese (mozzarella, cheddar, parmesan)
1. Preheat oven to 350°F. In a shallow dish, combine flour with 1/2 tsp. salt and 1/4 tsp. pepper. In a bowl, beat together eggs and 2 Tbsp. water. Place bread crumbs in another shallow dish.
2. Dredge chicken in flour, shaking off excess. Dip into egg mixture, letting excess drain. Dredge in bread crumbs, pressing on gently.
3. In a large skillet, heat coconut oil over medium/high heat. Add cutlets. Cook until golden, usually 2 minutes per side. Transfer to a 9 x 13 glass baking dish. Continue cooking with oil and chicken until all chicken cutlets are done. Can add more coconut oil if needed.
4. Pour spaghetti sauce on top of cutlets generously. Sprinkle some Italian seasoning on top of the sauce for some extra flavor. Sprinkle cheeses generously on top. Cook for approximately 20-25 minutes.
5. Can serve over pasta or on its own.
1/4 c. flour
1/2 tsp. salt
1 medium eggplant, peeled, cut into 1/2-inch slices
1 beaten egg
1/2 c. cooking oil
1/3 c. grated Parmesan cheese
homemade tomato sauce
1 (6-oz.) pkg. mozzarella cheese, sliced
Preheat oven to 350º. Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. In large skillet, brown eggplant in hot oil; drain well on paper towel. Place one layer of eggplant in 10x6x2-inch baking dish; cut slices to fit. Sprinkle with half the Parmesan cheese. Top with half tomato sauce. Repeat with eggplant, Parmesan cheese, sauce and mozzarella. Cook until heated through; 30-45 minutes.
2 large beef or veal shanks
2 tablespoons of olive oil
2 garlic cloves
1/2 cup red wine
2 sprigs fresh thyme leaves, or 1/2 tsp dried
32 oz or 1 quart of canned crushed tomates (I used the home-made sauce I made this summer in this video!)
salt and pepper to taste
Roughly chop the onion and garlic. Heat the oil in a heavy skillet. Brown the onion and garlic, about 3-5 minutes, until translucent. Add the shanks and brown on both sides (about 3 minutes a side). Add red wine and cook 5 minutes. Add tomato sauce and seasoning. Transfer to slow cooker. Cook on high heat for 6 hours. Remove the shanks and shred the meat. Return to sauce.
(I ended up refrigerating the sauce for a couple of days, and it only got more delicious!).