This is real-deal Moroccan cuisine. This week, Chef Mourad Lahlou brings us slow-braised melting-off-the-bone short rib tangia with salty-citrusy preserved lemons and a delicate, simple herb salad.
Get the recipe: http://www.cooktasteeat.com/meal/braised-short-rib-tangia-preserved-lemons-herb-salad
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The cutlets of the summer! What’s not to love, a crispy cutlet infused with fresh and bright pesto topped with tomato and mozzarella, truly a combination made in food heaven!! RECIPE: For the cutlets: 2lb thinly pounded Chicken Breast 2 Eggs 1/4 cup of Milk 2 Tbsp of Pesto 1/2 cup of Flour 1 1/2 cups of Plain Breadcrumbs 1/2 cup of Panko Bread Crumbs 1/2 cup of Parm (1/4 for the eggs and 1/4 for the breadcrumbs) Salt and pepper to taste Frying oil, i used olive oil Diced tomatoes and fresh mozz for the topping tossed with a little more pesto!
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