"This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort. First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried. They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken. Serve with a crisp green salad (and a potato gratin or pommes Anna if you're feeling particularly ambitious). If you’d prefer to fry the chicken 30 minutes or so in advance and keep it in the oven at 175 degrees, that’ll work beautifully. As for what to drink, this dish pairs perfectly with the pinot noirs of the Côte Chalonnaise on the southern end of Burgundy. Bon appétit!" — Florence Fabricant
Chef and Owner of Win Son Restaurant and Bakery, Trigg Brown’s Pork Buns are a signature dish at both of his acclaimed locations. We’re excited to feature Chef Trigg’s recipe from the Win Son cookbook which uses pork from our network of farms!
Whether you call it Pork Milanese, Scaloppine, or Schnitzel, one thing always holds true: a thin breaded slice of heritage pork loin is one of the tastiest meals on the planet! The standard 3-step breading technique calls for dredging meat in flour, then egg wash, and finally breadcrumbs. It is simple to do at home and makes for satisfying results every time! Our new bone-in boston butt steaks are a great cut to use for this delicious (and fun) preparation.
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