Monday's Menu Item

photo credit: MeeMom

Here is the Argentine Dinner we made last week. Mmm, it is always a treat to eat what DooDad loves. This meal takes a lot of time to prepare but it is so worth it. I didn't use a recipe for the Milanesa Nepolitana, so I will give you the basics of what we did. (Nepolitana means it is layered with sauce and cheese. You could eat it without it if you would like).

The Gnocchi's are best served with your favorite sauce - red or white - and then sprinked with Parmesean or Mozzarella cheese!

MILANESA NEPOLITANA
Chicken Breast and a beef roast (we asked the butcher to slice it as thin as he could)

1 column Soda Crackers
1/2 cup flour
1 Tablespoon granulated garlic
1 1/2 Tablespoon Basil
1 Tablespoon Oregano
1 - 3 tsp salt
2 tsp ground black pepper

Bowl #1: Crush soda crackers until fine. Add all other ingredients.

Bowl #2: Beat 3 eggs with 1/8-1/4 cup milk.

Tenderize beef. You could fillet your chicken breasts and pound them a little if you like. We just filleted them.

Dip meat in egg mixture, then in dry mixture.

Fry in 355 degree oil until golden to medium brown or until meat is done in the middle. (Will take longer for chicken if your beef is thinly sliced).

Spread a thin layer of your choice of marinara sauce and sprinkle with Mozzerella.


GNOCCHI'S - Potato "Dumplings"
2 pounds baking potatoes, washed but not peeled
2 eggs
1/2 teaspoon salt
2 cups flour

1. Steam potatoes until tender. While still hot, peel potatoes, place them in bowl and mash.

2. Beat in egg and salt. Slowly mix in flour.

You want the dough to be soft and firm, but not sticky.

3. Turn mixture on floured surface and knead.

4. Put a pot of salted water to boil.

5. To form gnocchi's: Break off small pieces of dough and roll to make short ropes. With a knife cut

them into 1" pieces. Press gently each piece with the tines of a fork. (This is not really necessary, it just makes it look nice).

6. If just one person is cooking, you may want to form all your gnocchi's before boiling them. If this is the case, place gnocchi's on floured napkins so it can absorb the moisture from the potatoes.

7. Drop the gnocchi - several at once - into the boiling water and cook for about 3 minutes of until they rise up to the surface. (No, they won't turn brown as one of our children asked how we would know it was done).

8. Remove cooked gnocchi with a slotted spoon and drain well.

9. Set gnocchi's on a clean, dry dish towel for a few moments and then place on a platter.

10. Cover to keep warm while cooking remaining dumplings.