Parmesan Crusted Air Fryer Pork Chops Recipe

Ingredients

• 4 boneless pork chops (approximately 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or traditional)
• 1 Tablespoon finely chopped fresh sage (or 1 teaspoon dry sage)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 1 large egg
• Cooking spray or a light brush of olive oil

Instructions

1. Preheat Your Air Fryer

Begin by preheating your air fryer to 400°F (200°C) for about 5 minutes. This ensures the pork chops cook evenly and achieve that perfect crispiness.

2. Prepare the Flavorful Breading

In a shallow dish, mix together:

• Parmesan cheese
• Breadcrumbs
• Sage
• Garlic powder
• Paprika
• Salt and pepper

Stir until all the ingredients are well combined, distributing the sage and spices evenly throughout the mixture.

3. Whisk the Egg

In a separate bowl, beat the egg thoroughly. This will act as the adhesive for the breading, helping it stick to the pork chops.

4. Bread the Pork Chops

• Dip each pork chop into the beaten egg, making sure it’s fully coated. Allow any excess egg to drip off.
• Press the pork chop into the breadcrumb mixture, coating both sides generously. Ensure the breading adheres well for maximum flavor and crunch.
• Shake off any excess breading gently.

5. Cook in the Air Fryer

• Lightly grease the air fryer basket with cooking spray or a brush of olive oil to prevent sticking.
• Arrange the breaded pork chops in the basket in a single layer. Make sure there’s space between them for air to circulate.
• Air fry at 400°F (200°C) for 12-15 minutes. Flip the pork chops halfway through the cooking time to ensure even crisping.
• Check for doneness: The pork chops should be golden brown and have an internal temperature of 145°F (63°C) when done.

6. Rest and Serve

Allow the pork chops to rest for a few minutes after cooking. This helps the juices redistribute, making for a juicier bite. Serve them alongside your favorite sides like steamed vegetables, roasted potatoes, or a crisp garden salad.

Enjoyed these delicious Air Fryer Parmesan Pork Chops? We’d be thrilled if you shared the image below on your Pinterest board to spread the love. 🙂

Tips and Tricks for the Best Parmesan Crusted Air Fryer Pork Chops

• Choose the Right Pork Chops: For the juiciest results, opt for thicker, boneless pork chops—about 1 inch thick. They cook more evenly and are less likely to dry out in the air fryer.
• Even Breading for Maximum Crisp: To achieve an evenly crispy crust, make sure the pork chops are fully coated in the egg mixture before dipping them into the Parmesan and breadcrumb blend. Press the breading gently onto the chops to help it adhere better.
• Don’t Overcrowd the Air Fryer Basket: Arrange the pork chops in a single layer with space between them. Overcrowding can prevent proper air circulation, resulting in less crispy chops. If necessary, cook in batches.
• Preheat the Air Fryer: Preheating your air fryer for about 5 minutes before adding the pork chops helps them cook more evenly and develop a crispier crust.
• Use a Meat Thermometer: To ensure perfectly cooked pork that are juicy and tender, use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Overcooking can lead to dry pork chops, so keep an eye on the temperature.
• Let Them Rest: After cooking, allow the pork chops to rest for a few minutes. This step lets the juices redistribute throughout the meat, ensuring a more flavorful and tender bite.
• Customize the Herb Blend: While sage adds great flavor, feel free to experiment with other herbs like rosemary, thyme, or a mix of Italian herbs. You can also use fresh herbs for a brighter taste, but remember to adjust the quantity accordingly (1 tsp dried = 1 tbsp fresh).
• Add Extra Cheese for Flavor: For an extra cheesy crust, try incorporating some shredded mozzarella or a sprinkle of shredded cheddar into the Parmesan and breadcrumb mixture. This will give the chops an even richer flavor and texture.
• Spray Lightly with Oil: For an extra crispy finish, lightly spray the breaded pork chops with cooking spray or olive oil before air frying. This helps the crust turn golden brown without adding too much extra fat.
• Reheating Leftovers: To reheat leftovers without losing the crispy crust, pop the pork chops back into the air fryer at 350°F (175°C) for about 5 minutes. This method revives the crunch much better than microwaving.
• Gluten-Free or Low-Carb Options: For a gluten-free version, use gluten-free breadcrumbs. For a lower-carb option, substitute the breadcrumbs with crushed pork rinds or almond flour—both work great for adding crunch.
• Double Dredging for Extra Crunch: If you love an extra-thick and crunchy crust, you can double-dredge the pork chops. Dip them in egg and breadcrumbs twice before air frying, just make sure to shake off excess each time.

I remember the first time I whipped it up on a busy weeknight, rummaging through my fridge for ingredients and hoping to create something satisfying without spending hours in the kitchen. The result was a harmonious blend of tender beef, crisp broccoli, and a glaze so good I found myself licking the spoon.

Over the years, I’ve perfected this recipe, and it’s become a beloved staple in my household. It’s quick to prepare, it takes less than 30 minutes, yet tastes like you’ve spent much more time on it—a perfect meal for sharing with family and friends. I’m thrilled to share this recipe with you, and I hope it brings as much joy to your table as it does to mine.

Beef and Broccoli Recipe

Ingredients

For the Stir-Fry:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups fresh broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

For the Garlic Sesame Glaze:

• 1/3 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes (optional)

Instructions

Prepare the Sauce:

1. In a medium bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, cornstarch, toasted sesame oil, and red pepper flakes. Set aside.

Cook the Beef:

2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
3. Add the sliced beef and cook for 2-3 minutes until browned. Remove from the skillet and set aside.

Stir-Fry the Vegetables:

4. In the same skillet, add the remaining vegetable oil.
5. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
6. Add broccoli florets and bell pepper slices. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Combine Everything:

7. Return the cooked beef to the skillet with the vegetables.
8. Pour the prepared sauce over the beef and veggies.
9. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens.

Serve:

10. Remove from heat and garnish with sliced green onions and sesame seeds.
11. Serve hot over steamed rice or noodles.

If this beef and broccoli stir-fry had you double-checking that you really made it yourself, it’s only fair to share the magic. Save the image to your Pinterest board and share the joy of cooking together.

Tips & Tricks for the Recipe

• Prep Ahead: Chop all your vegetables and slice the beef before you start cooking. Having everything ready to go makes the stir-fry process quick and seamless.
• Marinate for Extra Flavor: Although not required, marinating the beef in a bit of soy sauce, ginger, and garlic for 20 minutes can enhance its flavor.
• Use High Heat: Stir-frying is all about quick cooking over high heat. Make sure your skillet or wok is thoroughly heated before adding the beef to get a nice sear.
• Cook Beef in Batches: To avoid steaming and ensure even browning, cook the beef in small batches without overcrowding the pan.
• Blanch Broccoli: For even more vibrant and tender-crisp broccoli, consider blanching it in boiling water for 1 minute before adding it to the stir-fry.
• Customize Vegetables: Feel free to add or substitute other vegetables like mushrooms, zucchini, or carrots based on your preference.
• Adjust Sauce Consistency: If the sauce is too thick, add a splash of water or broth. If it’s too thin, mix a little more cornstarch with cold water and stir it in.
• Taste and Season: Always taste the dish before serving and adjust the seasoning if necessary. You might want a bit more soy sauce, sweetness, or spice.
• Serve Immediately: Stir-fries are best enjoyed fresh off the stove while the flavors are vibrant, and the vegetables are still crisp.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to maintain the texture of the beef and veggies.

Then, I crafted a special spice blend with paprika, cayenne, and herbs to give that perfect smoky kick. To top it all off, I whipped up a creamy remoulade sauce that complements the spicy shrimp perfectly. This blackened shrimp recipe not only tastes amazing but also looks impressive on any plate, making it perfect for both weeknight dinners and entertaining guests.

Blackened Shrimp Recipe

Ingredients

For the Shrimp Marinade

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste

For the Blackening Seasoning

• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, finely chopped
• 1 tablespoon pickles, finely chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Optional Garnishes

• Fresh parsley or cilantro, chopped
• Lemon wedges
• Chopped green onions

Instructions

1. Marinate the Shrimp

1. Prepare the Marinade: In a large bowl, combine the olive oil, minced garlic, lemon juice, salt, and pepper.
2. Marinate: Add the peeled and deveined shrimp to the bowl, tossing to ensure they are evenly coated. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the shrimp.

2. Prepare the Blackening Seasoning

1. Mix the Spices: In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
2. Set Aside: Stir the seasoning blend until well mixed and set aside.

3. Make the Remoulade Sauce

1. Combine Ingredients: In a separate bowl, mix together mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped pickles, and minced garlic.
2. Season: Add salt and pepper to taste. Adjust the flavors as needed.
3. Refrigerate: Cover and refrigerate the sauce until ready to use.

4. Cook the Shrimp

1. Preheat the Skillet: Heat a large cast-iron skillet over high heat until it’s smoking hot. This is crucial for achieving that perfect blackened crust.
2. Season the Shrimp: Remove the shrimp from the marinade and pat them dry with paper towels. Generously coat each shrimp with the blackening seasoning on both sides.
3. Sear the Shrimp: Add a small amount of olive oil to the hot skillet. Place the seasoned shrimp in the skillet in a single layer, being careful not to overcrowd the pan. Cook for about 2 minutes on each side, or until the shrimp are opaque and have a crispy, blackened exterior.
4. Remove and Rest: Transfer the cooked shrimp to a plate and let them rest for a minute.

5. Serve

1. Plate the Shrimp: Arrange the blackened shrimp on a serving platter or individual plates.
2. Add the Sauce: Drizzle the creamy remoulade sauce over the shrimp or serve it on the side for dipping.
3. Garnish: Sprinkle with fresh parsley or cilantro, and add lemon wedges and chopped green onions for an extra burst of flavor and color.
4. Enjoy: Serve immediately while the shrimp are hot and juicy.

Enjoyed this blackened shrimp? Pin the image below to your Pinterest board to keep the recipe handy and share the deliciousness with others!

Tips for the Perfect Blackened Shrimp

• High Heat is Key: Ensure your skillet is very hot before adding the shrimp to achieve that signature blackened crust without overcooking the shrimp.
• Don’t Overcrowd the Pan: Cook the shrimp in batches if necessary to maintain high heat and ensure even cooking.
• Customize the Heat: Adjust the amount of cayenne pepper in the seasoning blend to suit your spice preference.
• Fresh Ingredients: Use the freshest shrimp possible for the best flavor and texture.

Serving Suggestions

• With Grains: Serve the blackened shrimp over cilantro-lime rice, quinoa, or creamy polenta for a hearty meal.
• Tacos: Use the shrimp as a filling for soft tacos, topped with avocado slices, shredded lettuce, and a squeeze of lime.
• Salad: Add the shrimp to a fresh green salad with cherry tomatoes, cucumber, and a light vinaigrette for a lighter option.
• Appetizer: Serve the shrimp as an appetizer with toothpicks and extra remoulade sauce for dipping.

Imagine juicy cherry tomatoes bursting with sweetness, mixed with the brightness of fresh lemon juice. The orzo pasta soaks up all the rich, creamy goodness, while sharp Parmesan adds just the right amount of bite. It’s a dish that feels like a hug, simple to make but full of flavor, and one that you’ll find yourself turning to again and again.

Why This Recipe Will Become Your New Favorite

• Effortless Prep: With just 10 minutes of prep time, this Tuscan Chicken Bake is as low-maintenance as it gets. It’s perfect for those nights when you want a homemade meal without the hassle—simply toss everything together and let the oven do the work.
• No-Fuss Cooking: Say goodbye to a sink full of dishes. This recipe is truly a one-pan wonder—just mix, bake, and serve. No extra bowls, no unnecessary steps, just straightforward, delicious cooking.
• Perfect for Busy Days: When life gets hectic, and takeout seems like the only option, this dish swoops in to save the day. It’s as easy as “dump and bake,” but with all the comfort and satisfaction of a meal made from scratch.
• Even Better the Next Day: This bake doesn’t just make dinner easy; it’s also a great option for leftovers. The flavors deepen overnight, making it even more delicious when reheated. Just add a splash of chicken broth, and you’re ready to enjoy it all over again.

Tuscan Orzo Chicken Recipe

Ingredients

• 16 oz. dry orzo
• 2 cups cooked chicken (rotisserie or sautéed, diced)
• 3 cups unsalted chicken stock
• 1 cup heavy cream
• 5 garlic cloves, minced
• 2/3 cup Parmesan cheese, grated or shredded
• 1.5 cups mozzarella cheese, shredded
• 3 cups loosely packed fresh basil leaves, roughly chopped
• 1 pint cherry tomatoes, whole or halved
• Juice of 1 lemon
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or more to taste
• 1 teaspoon freshly cracked pepper
• Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)

Instructions

1. Preheat the Oven:
   Begin by preheating your oven to 375°F (190°C). Lightly spray the sides of a 9×13-inch casserole dish with non-stick cooking spray to ensure easy cleanup later.
2. Assemble the Ingredients: In the prepared casserole dish, combine the following: dry orzo, cooked chicken, chicken stock, heavy cream, minced garlic, chopped basil, cherry tomatoes, lemon juice, Italian seasoning, salt, and pepper.
   • Tip: If using garlic powder instead of fresh garlic, add it in at this stage.
     Mix everything together thoroughly so the ingredients are evenly distributed and the orzo is submerged in the liquid.
3. Add the Cheese: Stir in half of the grated Parmesan and shredded mozzarella into the casserole dish. This ensures that some of the cheese melts throughout the dish while baking, adding a rich, creamy texture.
4. Top and Bake: Sprinkle the remaining Parmesan and mozzarella evenly over the top of the dish. Place the casserole dish in the preheated oven and bake for 40 minutes, or until the orzo is tender and the cheese on top is golden and bubbly.
5. Rest Before Serving: Once baked, remove the casserole from the oven and let it sit for about 10 minutes. This allows the juices to be absorbed and the dish to set, which helps prevent it from being too liquidy.
6. Final Stir and Serve: After resting, give the dish a good stir with a large serving spoon to redistribute the ingredients and ensure every bite is packed with flavor. Serve the Tuscan Chicken Bake hot, paired with a fresh salad or your favorite side dish. Enjoy!

Don’t let this culinary gem slip away! Save the Creamy Tuscan Orzo Chicken recipe by pinning the image below to your Pinterest board, and share the flavorful adventure with your friends.

Recipe Variations

One of the best things about this Tuscan Chicken Bake is how adaptable it is. Here are a few variations to suit different tastes, dietary needs, and ingredient availability:

1. Vegetarian Option:
   Skip the chicken and add more veggies for a hearty, vegetarian version. Consider adding sliced mushrooms, zucchini, or bell peppers to the mix. You could also substitute the chicken with a can of drained and rinsed chickpeas for added protein.
2. Seafood Twist:
   Swap out the chicken for cooked shrimp or chunks of firm white fish, such as cod or halibut. The seafood will absorb the flavors beautifully, adding a coastal flair to the dish.
3. Spicy Kick:
   If you enjoy a bit of heat, stir in some crushed red pepper flakes or a diced jalapeño. You can also use spicy Italian sausage in place of the chicken for a more intense flavor profile.
4. Low-Carb Version:
   Replace the orzo with cauliflower rice for a low-carb alternative. Keep in mind that cauliflower rice cooks much faster, so reduce the baking time to avoid overcooking.
5. Dairy-Free:
   Make this dish dairy-free by using coconut milk or a plant-based cream substitute instead of heavy cream. Opt for dairy-free cheese alternatives, which are widely available, to maintain that cheesy goodness.
6. Herb Variations:
   While basil is the star in this version, you can easily switch it up with other herbs depending on your preference. Fresh thyme, rosemary, or even a mix of Italian herbs can bring different nuances to the dish.
7. Pasta Alternatives:
   If you don’t have orzo on hand, try this recipe with another type of small pasta like couscous, ditalini, or even quinoa for a different texture.
8. Extra Creamy:
   For an even creamier version, double the amount of heavy cream and add a touch more cheese. This creates a richer, more indulgent dish that’s perfect for those who love extra creaminess.
9. Add Some Greens:
   While this recipe already includes basil, you can bulk it up with other greens like kale, arugula, or even Swiss chard. Just make sure to chop them finely and mix them in well.
10. Gluten-Free:
    Substitute the orzo with a gluten-free pasta option, and ensure that all other ingredients, like the chicken stock and seasonings, are certified gluten-free.

This guide will take you through each step, providing tips to ensure perfect results every time. Ready to bring some extra flavor to your meals? Let’s start caramelizing those onions and discover just how delicious they can be!

Various Methods to Caramelize Onions

Caramelizing onions is a versatile process with numerous techniques to suit different preferences and time constraints. Here are a few popular methods:

• Quick Caramelization: Achieve a browned surface in about 15 minutes by cooking over high heat. This method yields a stronger, more intense flavor.
• Moderate Caramelization: A 30-minute method that balances flavor development with a shorter cooking time.
• Different Cooking Mediums: Onions can be caramelized in olive oil, butter, clarified butter, bacon fat, or other fats, each imparting its unique flavor profile.
• Varied Cooking Techniques: Caramelization can be done on the stove, in the oven, or even on a grill, each method producing different textures and flavors.

Each method offers distinct results, allowing you to tailor the process to your specific needs and preferences. In the next part, we’ll explore a slow stove-top method that draws out the onions’ natural sugars, creating a sweet, deeply flavored final product.

Quick Method to Clarify Butter

1. Melt the Butter: Place unsalted butter in a heavy-bottomed pot and turn the heat to low.
2. Remove Milk Solids: As the butter melts, use a metal spoon to skim off the creamy foam that rises to the surface. These are the milk solids.
3. Check Clarity: Continue until the butter is mostly clear, with some minor spots remaining. This clarified butter is now ready for cooking.

Types of Onions for Caramelizing

Caramelizing onions can be done with various types, each bringing unique flavors and textures to the dish:

1. Yellow Onions: The most popular choice for caramelizing due to their balanced flavor and sweetness when cooked.
2. White Onions: These have a sharper taste, but when caramelized, they mellow out nicely and offer a slightly more pungent flavor.
3. Red Onions: These add a touch of color and have a milder, sweeter flavor that becomes richer when caramelized.
4. Sweet Onions: Varieties like Vidalia or Walla Walla are naturally sweeter and require less cooking time to achieve caramelization.
5. Shallots: Smaller and more delicate, shallots caramelize quickly and offer a mild, sweet flavor.

Choosing the Right Onion

• For Intense Flavor: Yellow and white onions are ideal.
• For Sweetness: Opt for sweet onions or shallots.
• For Color and Mildness: Red onions are the best choice.

Each type of onion can bring a different twist to your caramelized creations, allowing you to tailor the flavor to your dish’s needs.

Uses for Caramelized Onions

• Spreadable: Perfect for sandwiches or pizzas.
• Versatile Addition: Enhance hors d’oeuvres, soups, stews, dips and sauces.
• Toppings: Excellent on sausages, burgers, hot dogs, and steaks.
• Mix-Ins: Stir into mashed potatoes, pasta, or risotto for added flavor.
• Breakfast Boost: Add to omelets, frittatas, or breakfast burritos.
• Direct Enjoyment: Occasionally delicious on its own by the spoonful!

How to Caramelize Onions

Ingredients

• 3 large onions: Peeled and thinly sliced
• ¼ cup unsalted butter: Clarified for optimal caramelization
• Salt and pepper: To taste

Instructions

1. Clarify the Butter:
   • Add butter to a heavy-bottomed pot over low heat.
   • Melt and skim off milk solids using a metal spoon until the butter is clear with minor spots.
2. Caramelize the Onions:
   • Increase heat to medium-high and add sliced onions.
   • Stir every couple of minutes for the first 15 minutes with metal tongs.
   • Reduce heat to medium, stirring every 4 minutes for the next 15 minutes.
   • Lower heat to low, stirring periodically with a wooden spatula, incorporating browned bits from the pan.
3. Final Steps:
   • Continue cooking for a total of 1 hour and 15 minutes to 1 hour and 45 minutes until onions are deeply browned and reduced in size.
   • Season with salt and pepper to taste.

If you enjoyed this recipe, why not spread the joy? Share it on your Pinterest board so others can discover the deliciousness of caramelized onions too! Also, see some delicious caramelized onion variations below. 

Variations on Caramelized Onions

Caramelized onions can be customized to suit different flavors and dishes. Here are some exciting variations:

1. Balsamic Caramelized Onions: Add a splash of balsamic vinegar during the final 10 minutes of cooking for a tangy, sweet finish.
2. Herbed Caramelized Onions: Stir in fresh thyme, rosemary, or sage towards the end for an aromatic twist.
3. Spicy Caramelized Onions: Include a pinch of chili flakes or a dash of hot sauce to add some heat.
4. Honey-Glazed Caramelized Onions: Drizzle a bit of honey during the last few minutes of cooking for extra sweetness.
5. Wine-Infused Caramelized Onions: Deglaze the pan with a splash of white or red wine midway through cooking to add depth and complexity.
6. Garlic Caramelized Onions: Add minced garlic in the last 15 minutes of cooking for a savory, garlicky flavor.
7. Maple Caramelized Onions: Use a touch of maple syrup for a rich, autumnal sweetness.
8. Asian-Inspired Caramelized Onions: Add a splash of soy sauce and a bit of ginger for a unique, savory flavor profile.
9. Beer-Braised Caramelized Onions: Deglaze with beer for a hearty, robust flavor.
10. Mustard Caramelized Onions: Stir in a spoonful of whole-grain mustard for a tangy, slightly spicy variation.

Notes

• Cooking times may vary based on the pan’s thickness and heat levels.
• Periodic stirring ensures even caramelization and prevents burning.

Additional Tips

• Storage: Store in an airtight container in the refrigerator for up to a week or freeze for longer shelf life.
• Reheating: Reheat gently on the stove or microwave to retain texture and flavor.

Whether you’re preparing for a cozy night in or hosting friends, this easy-to-make appetizer is a surefire hit. The combination of marinated vegetables and melted feta creates a perfect balance of flavors and textures, making every bite irresistible.

Serve it with slices of crusty French baguette and watch it disappear in no time. Ready to make this delicious dish? Let’s get started!

Baked Feta with Olives and Basil Marinade Recipe

Ingredients

• 1 block (8 oz) feta cheese, sliced in half horizontally
• 1 cup mixed olives, pitted
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp fresh basil leaves, chopped (or 1 tbsp dried basil)
• 1/4 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes
• Freshly ground black pepper, to taste
• Lemon zest from 1 lemon
• 1 tbsp fresh rosemary leaves, chopped (for garnish)
• French bread or crackers, for serving

Instructions

1. Prepare the Marinade:
   • In a bowl, combine the olives, cherry tomatoes, red onion, minced garlic, basil, olive oil, red pepper flakes, black pepper, and lemon zest.
   • Mix well to ensure all ingredients are coated with the olive oil and spices.
   • Let the mixture marinate for at least 15-20 minutes to allow the flavors to meld together.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the Feta:
   • Slice the block of feta cheese in half horizontally so you have two thinner blocks.
4. Layer the Ingredients:
   • In a medium-sized baking dish, place one half of the feta cheese.
   • Spread half of the marinated mixture over the feta.
   • Place the second half of the feta cheese on top of the first layer.
   • Spread the remaining marinated mixture on top of the second layer of feta.
5. Bake the Dish:
   • Place the baking dish in the preheated oven.
   • Bake for about 20-25 minutes, or until the feta is golden and slightly melted, and the tomatoes are soft and blistered.
6. Serve:
   • Remove the dish from the oven and let it cool slightly.
   • Garnish with freshly chopped rosemary and parsley.
   • Serve warm with crusty bread or crackers for dipping.

If this baked feta with olives has won you over, why not spread the love? Pin the image below to your Pinterest board and let your friends enjoy it too. Happy cooking and sharing!

Video Recipe

Tips and Variations

Tips

1. Marinate Longer: For an even more intense flavor, let the marinated mixture sit for a few hours or overnight in the refrigerator.
2. Serve Warm: This dish is best enjoyed warm, straight out of the oven. If it cools down, you can reheat it in the oven for a few minutes before serving.
3. Parchment Paper: Lining the baking dish with parchment paper makes for easier cleanup and prevents sticking.
4. Fresh Herbs: If you have fresh basil and rosemary on hand, they provide a more vibrant flavor compared to dried herbs.

Variations

1. Add Capers: For an extra briny flavor, mix in a tablespoon of capers with the olives and tomatoes.
2. Sun-Dried Tomatoes: Substitute fresh cherry tomatoes with sun-dried tomatoes for a richer taste.
3. Different Cheeses: Try using other types of cheese like goat cheese or halloumi for a different twist on this dish.
4. Spicy Kick: If you like it spicy, add a few slices of fresh jalapeños or a dash of hot sauce to the marinated mixture.
5. Vegetables: Add sliced bell peppers or zucchini for additional texture and flavor.

Enjoy experimenting with these tips and variations to make the dish your own!

Our journey into Austrian cooking has also brought us the crisp Wiener Schnitzel, the layered Apple Strudel, the rich Sacher Cake, and the delicate Apricot Cake. Each dish showcases the intricate blend of simplicity and elegance that Austrian cuisine offers. In this guide, I’ll take you through a detailed, easy-to-follow recipe for making Beef Roulades, a dish that combines tender beef with a savory filling, sure to impress at any dining table.

Let’s explore the art of Austrian cooking together and add another classic dish to your culinary repertoire.

Austrian Beef Roulades Recipe

• Prep Time: 25 minutes
• Cook Time: 2 hours 10 minutes

Ingredients:

• 6 beef escalopes
• 2-4 tablespoons Tarragon mustard
• 6 slices bacon
• 5 carrots, peeled
• 4 pickled gherkins
• 2-3 onions
• 1 leek
• 1/2 celery bulb
• 1 tablespoon tomato paste
• 2 bay leaves
• 8 ounces red wine
• 16 ounces beef broth
• 2 tablespoons Chopped fresh parsley
• 1 tablespoon Chopped fresh rosemary
• 3 ounces port wine
• 4 ounces whipped cream
• Unsalted Butter (for frying)
• Salt and freshly ground black pepper, to your liking

Instructions:

Step 1: Prep the Veggies

• Begin by cleaning and slicing 2 carrots, 1 onion, and the gherkins into matchstick-sized strips.
• Sauté the onion strips in butter in a skillet until soft and golden, then set aside for later use.

Step 2: Build the Roulades

• Use a meat mallet to pound the beef escalopes to increase their surface area. Season both sides with salt and pepper.
• Apply a light coating of tarragon mustard to the top surface of each escalope, then cover each piece with a slice of bacon.
• Distribute the prepared strips of carrots, gherkins, and sautéed onions evenly across the bacon. Roll up the escalopes securely and fasten with kitchen twine.

Step 3: Brown the Roulades

• Heat a drizzle of oil in a skillet over medium-high. Brown the roulades on all sides until they achieve a rich color, then remove from the skillet.
• Chop the remaining carrots, leek, celery, and an onion into small pieces. Fry these in the same skillet until they start to soften.

Step 4: Roast the Dish

• Mix in the tomato paste with the sautéed vegetables and cook briefly. Deglaze the pan with red wine, then pour in the beef broth.
• Nestle the roulades back into the skillet among the vegetables. Scatter bay leaves, rosemary, and parsley over the top.
• Cover the skillet and place in an oven preheated to 400°F. After 60 minutes, reduce heat to 350°F and continue to roast for another hour, turning the roulades once midway through.

Step 5: Finish with Sauce

• Transfer the roulades to a serving dish. Strain the pan juices and vegetables through a fine sieve to create a smooth sauce base.
• Return the strained sauce to heat, add port wine and whipped cream, and reduce until it thickens. Adjust seasoning with salt and pepper and enhance with a knob of butter for a luxurious finish.

Serve the roulades with the sauce and your choice of sides, like creamy mashed potatoes or seasoned roasted vegetables, for a delightful meal. And don’t forget to share the image below to your Pinterest board so your friends can enjoy this fantastic dish as well 🙂

Tips and Tricks for Perfect Beef Roulades

1. Choosing the Right Cut: For the best results, opt for thin cuts of beef like top round, as they are easier to flatten and roll. Ensure your butcher trims the meat well to avoid tough bites.

2. Proper Preparation of Vegetables: Slice your vegetables uniformly to ensure they cook evenly within the roulade. Julienne cuts work best as they roll easily and cook through without becoming mushy.

3. Securing the Roulades: Use kitchen twine to tie the roulades securely. This prevents them from unraveling during cooking and helps maintain their shape, ensuring even cooking and a presentable finish.

4. Browning the Meat: Don’t rush the searing process. A good sear not only adds a rich flavor but also seals in the juices, making the roulades moist and flavorful. Allow each side to develop a golden-brown crust before turning.

5. Deglazing the Pan: After browning the roulades and sautéing the vegetables, deglaze the pan with red wine. This step lifts the caramelized bits off the bottom, which are key to developing the deep, complex sauce base.

6. Slow Cooking is Key: Roasting the roulades at a consistent, moderate temperature allows the meat to become tender and the flavors to meld beautifully. The slow cooking process also ensures that the vegetables and herbs infuse the meat with aromatic flavors.

7. Let it Rest: Allow the roulades to rest for a few minutes after cooking and before slicing. This helps the juices redistribute throughout the meat, ensuring that each slice is moist and flavorful.

8. Finishing the Sauce: When reducing the sauce, taste frequently and adjust the seasoning as needed. Adding a knob of butter at the end of cooking the sauce can give it a glossy finish and a rich, smooth flavor.

Perfect alongside a cup of Viennese coffee, it rounds out the Austrian culinary experience provided by other recipes, such as Wiener Schnitzel, Beef Roulades, Sacher Cake, and Apricot Cake. This guide offers everything you need to recreate this beloved dessert at home.

Viennese Apple Strudel Recipe

Ingredients

For the Strudel:

• 1 Strudel dough or puff pastry sheet
• 3.5 pounds (about 6 medium) apples, peeled and thinly sliced
• 1/3 to 1/2 cup granulated sugar (adjust based on the sweetness of the apples)
• 4 tablespoons raisins
• 2 tablespoons rum
• Juice of half a lemon
• 1 teaspoon ground cinnamon
• 1/4 teaspoon powdered cloves
• Icing sugar, for dusting
• Melted butter or 1 beaten egg, for brushing

For the Nutty Breadcrumbs:

• 1 cup breadcrumbs
• 3 tablespoons butter
• 3 tablespoons grated hazelnuts

Instructions

1. Prepare the Ingredients:
   • Raisins: Soak the raisins in rum for at least 30 minutes to plump them up.
   • Apples: Peel and thinly slice the apples. Toss them in lemon juice immediately to prevent browning.
2. Make the Nutty Breadcrumbs:
   • Melt the butter in a skillet over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently to prevent burning.
   • Stir in the grated hazelnuts and cook for another minute. Remove from heat and set aside to cool.
3. Season the Apples:
   • In a large bowl, combine the sliced apples with sugar, cinnamon, and powdered cloves. Adjust the sugar depending on the acidity and sweetness of the apples used.
4. Preheat the Oven and Prepare the Baking Sheet:
   • Preheat your oven to 356°F (180°C). Grease a baking sheet or line it with parchment paper.
5. Assemble the Strudel:
   • Lay out the strudel dough or puff pastry on a lightly floured surface. If using strudel dough, stretch it thinly; for puff pastry, roll it out to about 1/8 inch thickness.
   • Spread the nutty breadcrumbs evenly over half of the dough, leaving a small margin at the edges.
   • Distribute the apple and raisin mixture on top of the breadcrumbs.
   • Drizzle generously with melted butter or brush with beaten egg along the edges.
   • Carefully fold in the edges and roll the dough over the filling, sealing the ends well.
   • Transfer the strudel to the prepared baking sheet using the parchment paper as a sling.
6. Bake the Strudel:
   • Brush the top of the strudel with more melted butter (for strudel dough) or beaten egg (for puff pastry).
   • For Strudel Dough: Bake in a preheated oven at 356°F (180°C) for about 40 to 50 minutes, or until the strudel is golden brown and the pastry has cooked through.
   • For Puff Pastry: Bake at the same temperature, 356°F (180°C), but check the pastry at around 30 to 40 minutes since puff pastry might cook a bit faster. The goal is for a golden, flaky crust.
7. Serve:
   • Allow the strudel to cool slightly on a wire rack. Dust generously with icing sugar before slicing.
   • Serve warm or at room temperature for a delightful treat.

Enjoy your homemade Viennese Apple Strudel with a dollop of whipped cream or vanilla ice cream for an extra touch of indulgence, and share the image below on your Pinterest board so your friends and followers can enjoy as well 🙂 

Tips and Tricks for Perfecting Your Viennese Apple Strudel

Creating an authentic Viennese Apple Strudel can be a delightful experience with the right techniques. Here are some tips and tricks to ensure your strudel turns out perfectly every time:

1. Choosing the Right Apples:
   • Opt for tart, firm apples like Granny Smith or Honeycrisp. These varieties hold their shape well during baking and provide a nice balance of sweetness and acidity.
2. Thinly Rolled Dough:
   • Whether you’re using homemade strudel dough or store-bought puff pastry, roll it as thinly as possible without tearing. This ensures the classic, flaky texture that strudel is famous for.
3. Prevent Soggy Bottoms:
   • Sprinkle a layer of the nutty breadcrumbs on the dough before adding your apple mixture. This not only adds flavor but also absorbs excess moisture from the apples, preventing a soggy crust.
4. Proper Sealing:
   • When rolling your strudel, make sure to seal the edges well by pressing them together. This keeps the filling snug inside and prevents it from leaking during baking.
5. Enhance Flavors:
   • Soak your raisins in rum well ahead of time, ideally overnight. This not only plumps them up but also intensifies the flavor, adding a deeper dimension to your strudel.
6. Keep It Crisp:
   • Brush the top of the strudel with melted butter or a beaten egg before baking to achieve a golden, crispy top layer.
7. The Right Baking Temperature:
   • Bake your strudel at 356°F (180°C). This temperature allows the dough to cook through evenly while caramelizing the sugars in the filling for optimal flavor.
8. Cooling Down:
   • Let the strudel cool on a wire rack for at least 15-20 minutes after baking. This helps the filling set and makes slicing easier, ensuring clean cuts without losing the shape of the pastry.
9. Serving Suggestion:
   • Dust with powdered sugar just before serving. For an extra indulgence, serve warm strudel with a scoop of vanilla ice cream or a dollop of whipped cream.

It’s a fantastic recipe for anyone looking to expand their baking skills with a dish that’s as rewarding to make as it is to eat. Discover how simple and enjoyable it can be to bring a piece of Austrian tradition into your home with this beloved dessert. Let’s get started on this delightful voyage through Austria’s celebrated baking heritage!

Apricot Cake with Marzipan Recipe

Ingredients:

• 10-12 Fresh apricots, halved and pitted
• 7 tablespoons marzipan
• 7 tablespoons unsalted butter, softened
• 1/2 cup powdered sugar
• 1/3 cup granulated sugar
• 4 large eggs, separated
• 1 cup all-purpose flour
• Zest of one lemon
• 2 teaspoons baking powder
• 1 tablespoon milk

Equipment:

• Baking tray
• Mixing bowls
• Electric mixer
• Rubber spatula
• Oven

Instructions:

1. Preparation:
   • Preheat your oven to 350°F (180°C). Lightly grease your baking tray or line it with parchment paper.
2. Make the Yolk Mixture:
   • In a large bowl, combine the marzipan and powdered sugar. Add egg yolks and beat using an electric mixer until smooth and creamy.
3. Mix in Butter:
   • Incorporate the softened butter into the yolk mixture until well combined.
4. Prepare Egg White Mixture:
   • In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks develop.
5. Combine Dry Ingredients:
   • In another bowl, whisk together the flour, lemon zest, and baking powder.
6. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients and milk to the yolk mixture, mixing until just combined.
7. Fold in Egg Whites:
   • Carefully fold the beaten egg whites into the main batter using a rubber spatula to keep the mixture light and airy.
8. Assemble the Cake:
   • Pour the batter into the prepared baking tray, spreading evenly. Arrange the apricot halves, cut side up, on top of the batter, pressing them slightly into the mixture.
9. Baking:
   • Bake in the preheated oven for 20 minutes. Then, reduce the oven temperature to 320°F (160°C) and continue baking for another 10-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
10. Cooling:
    • Allow the cake to cool in the tray for at least 10 minutes before transferring it to a wire rack to cool completely.

Absolutely in love with this Apricot and Marzipan Cake? Click the image below and pin it to your favorite Pinterest board! Share this mouthwatering recipe with friends and family—they’ll thank you for it!

Variations, Tips, and Tricks for Apricot and Marzipan Cake

Variations:

1. Different Fruits: While apricots are traditional, feel free to experiment with other fruits such as peaches, plums, or cherries to tailor the cake to your taste or seasonal availability.
2. Nutty Flavors: Swap out marzipan for almond paste or even add a handful of sliced almonds or walnuts into the batter for a crunchier texture.
3. Citrus Twist: Add a dash of orange zest along with the lemon zest for an extra citrusy kick that complements the sweetness of the fruit and marzipan.
4. Spice It Up: Introduce spices such as cinnamon, nutmeg, or cardamom to the flour mixture to add a warm and aromatic flavor, perfect for colder months.

Tips:

1. Apricot Placement: Place apricot halves snugly and slightly overlapping to ensure every slice is fruit-packed.
2. Marzipan Handling: If the marzipan is tough to stir, warm it slightly in the microwave for a few seconds or grate it for easier mixing.
3. Even Baking: Since the fruit adds moisture, check the cake’s doneness by inserting a toothpick in several places, especially where the batter is visible.

Tricks:

1. Prevent Fruit Sinking: Dust the apricot halves lightly with flour before placing them on the batter. This helps to keep them afloat during baking.
2. Enhance Flavor: Let the cake cool in the tray wrapped in a tea towel. This method helps the flavors to meld beautifully and keeps the cake moist.
3. Quick Cool Down: To cool the cake faster, place it near a window or a cooler area of your kitchen, but avoid drafty spots to prevent uneven cooling and texture.

Whether you’re using veal, pork, or turkey, this guide will help you achieve the perfect schnitzel with tips straight from Vienna’s culinary experts. Follow these simple steps to bring a taste of Austrian tradition to your table.

Tailoring Wiener Schnitzel: Adjustments for Veal, Pork, and Turkey

1. Veal Schnitzel (Traditional)

• Preparation: Veal is the traditional choice for authentic Wiener Schnitzel. It’s naturally tender, so gentle pounding is sufficient to achieve the desired thinness.
• Cooking Time: Fry veal schnitzels for about 2-3 minutes on each side over medium-high heat. Veal cooks quickly and should remain tender and juicy.

2. Pork Schnitzel

• Preparation: Pork is a bit tougher than veal, so pound the cutlets to an even thinner consistency, about ⅛ inch thick, to ensure tenderness.
• Cooking Time: Pork requires a slightly longer cooking time than veal. Fry the pork schnitzels for about 3-4 minutes on each side. Ensure the pork is cooked through, as it must reach an internal temperature of 145°F (63°C) for safe consumption.

3. Turkey Schnitzel

• Preparation: Turkey breast can vary in thickness and tends to be lean. Pound the cutlets to about ⅛ inch thick, similar to pork, to promote even cooking and tenderness.
• Cooking Time: Turkey schnitzels should be cooked for about 3-4 minutes on each side. Like pork, ensure that turkey is thoroughly cooked, reaching an internal temperature of 165°F (74°C) to be safe for eating.

General Tips for All Meat Types:

• Oil Temperature: Regardless of the meat type, the oil should be hot enough that it bubbles and sizzles when a breadcrumb is added. This is typically around 350°F (177°C). Using a thermometer to check the oil temperature can help achieve consistent results.
• Post-Cooking: Allow the schnitzels to rest on a paper towel-lined plate to absorb excess grease, ensuring a crispier finish.

Each type of meat offers a unique flavor and texture, making Wiener Schnitzel a versatile dish suitable for various tastes and dietary preferences. Adjusting the thickness and cooking times accordingly will help you master this delightful recipe straight from Vienna’s Schnitzel Wirt.

Wiener Schnitzel Recipe

Ingredients:

• Veal Cutlets: 4 pieces, 5-6 ounces each (substitute with pork or turkey if preferred)
• Eggs: 2, large
• All-Purpose Flour: ¾ cup (for coating)
• Breadcrumbs: ¾ cup (preferably coarse-ground)
• Seasonings: Salt and pepper, to taste
• Cooking Fat: Clarified butter or plant oil, for frying
• Garnish: Lemon slices

Tools:

• Meat mallet
• Three shallow dishes
• Large frying pan
• Kitchen paper
• Spatula

Instructions:

Step 1: Prepare the Schnitzels

1. Tenderize Cutlets: Place veal cutlets between two pieces of plastic wrap. Using a meat mallet, pound them to an even thickness of about ¼ inch. Remove any excess skin or fat.
2. Season: Sprinkle both sides of each cutlet with salt and pepper.
3. Dredging Stations: Arrange three shallow dishes on your counter. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs.
4. Coat: Dredge each cutlet in flour, shaking off excess. Dip next into the egg, ensuring complete coverage. Finally, coat thoroughly in breadcrumbs. Press the breadcrumbs gently with the back of a fork to ensure they adhere and create a fluffy texture upon frying.

Step 2: Fry the Schnitzels

1. Heat Fat: In a large frying pan, heat enough clarified butter or oil to allow the schnitzels to “swim” freely. The fat is ready when a few breadcrumbs dropped into the pan sizzle and bubble immediately.
2. Fry: Carefully place the schnitzels in the hot fat. Cook for 2-4 minutes on each side, until golden brown and crispy. Use a spatula to flip the schnitzels—avoid piercing them to keep the coating intact.

Step 3: Serve

1. Drain: Transfer the cooked schnitzels to a plate lined with kitchen paper to absorb excess oil. Gently pat the tops with additional paper.
2. Garnish and Serve: Arrange schnitzels on plates and garnish with fresh lemon slices. Serve hot.

Enjoyed this Wiener Schnitzel recipe? Spread the love and pin the image below to your favorite Pinterest board for others to discover!

Serving Suggestions:

• Traditional Accompaniments: Enjoy your Wiener Schnitzel with a side of parsley potatoes, rice, potato salad, or a mixed green salad for a complete meal.

Cooking Tips:

• Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the coating will burn; if it’s too cool, the schnitzels will absorb excess oil and become greasy.
• Meat Thickness: Uniform thickness ensures even cooking. Thinner schnitzels are traditional and cook more quickly, providing a delightful crunch.