Avocado Chicken #SundayFunday

Boneless, Skinless Chicken Breast Cutlets cooked on the stovetop, covered with slices of Avocado, Shredded Cheese, and Bacon Bits, and placed under the broiler before serving.

The Sunday Funday Bloggers are sharing Avocado Recipes this week.......

Venison Cutlets, A Book Review and the Weekly Menu #LitHappens

Venison Cutlets are dredged in seasoned flour and fried to a crisp golden brown on the outside and a perfect medium rare on the inside. 

I was inspired to make this dinner while reading our Lit Happens selection for last month......

Milanesa and a Pisano Tannat from Uruguay #WorldWineTravel

This classic Uruguayan Milanesa is made from Sirloin Steak, sliced and pounded into cutlets that are then breaded and fried to a crisp golden brown.  Chimichirri is the traditional accompaniment to this delicious dish that I paired with a Pisano Tannat.

The World Wine Travel Group are Off to Uruguay......

Uccellini-Scappati and a Nebbiolo from Lombardy #ItalianFWT

Scrumptious pork cutlets filled with pancetta, sun-dried tomatoes and sage covered in a savory red wine sauce.

We are visiting Lombardia this month with our Italian Food Wine and Travel group.......

Chicken Piccata #LemonWeek #reciperedo

Tender, juicy chicken breast cutlets in an absolutely amazing lemon sauce.  This simple dish looks and tastes elegant but is ready in less than 30 minutes.

Milanesa Napolitana #EattheWorld

Steak cutlets breaded and fried before being topped with ham, tomato sauce and mozzarella cheese.  

We are traveling to Uruguay today as we Eat the World.................

A Month Long Merlot Extravaganza #MerlotMe #WinePW

I received samples of Merlot wine for use in tasting and recipe pairing for the month of October.  I received no monetary compensation.  All opinions, writings and content of this blob are strictly my own.

Tender pork loin cutlets coated in panko bread crumbs and Dijon mustard, fried to a golden crisp and served with a creamy tomato sauce.

This is just one of many Merlot wine pairings I have enjoyed thus far in October.  Join me and the Wine PW group as we celebrate #MerlotMe month.

Welcome to #FallFlavors; Pecan Crusted Chicken Cutlets with Pears

I received product from sponsors, Millican Pecan Company and Door County Coffee to assist in the creation of recipes for the Fall Flavors event.  All content, writings and opinions in this blog are strictly my own.

Tender chicken breast meat coated with pecans, sauteed to a golden brown are served up with poached pears in a scrumptious sauce.  This is fall food at it's finest.

Welcome to Flavors of Fall.  We will be sharing great fall recipes and are raffling off some amazing #sponsor gifts.  Come on in.........

Pork Paillards with Thai Pan Sauce #KitchenMatrixCookingProject

Pork Cutlets dredged in peanuts before being browned and finished in a Thai Pan Sauce that you family is going to love.

Join us as we explore the world of Paillards with the Kitchen Matrix Cooking Project......