Weaning cutlets … and more – Italian Cuisine

Children always have to eat at the table with the rest of the family, even if they are very small. That's why we want to offer you some recipes that are good for everyone.

It happens very often that during the period of the weaning children eat before their parents and eat baby food prepared just for them. It is right that they learn about new tastes, flavors and textures by gradually introducing all the foods in their diet, but it is not right that this moment is not shared with the whole family at the table.
That's why today we want to offer you some recipes that are good for children, but that also appeal to adults and, being cutlets, we are sure to agree with everyone.

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Cutlets: what meat?

For tasty but light cutlets, we advise you to use chicken or turkey slices.
The is also fine beef, but be careful because being thinner and less juicy risks drying out too much during cooking.
To vary a little you can also use fish fillets and legumes.

The importance of breadcrumbs

The ingredient that should never be missing from the cutlet is the bread crumbs because there is no cutlet without it breading. You can use whatever you prefer, classic, gluten free, integral and you can especially flavor it with herbs chopped because it is important to let children discover all the aromas of the table. The aromatic herbs give more taste and can also replace salt, which is why it should always be used in the kitchen, both for small dishes and for large dishes.
To make the breading even more delicious you can add some grated Parmesan cheese with breadcrumbs.

Breading without eggs

By preparing cutlets for very young children you can avoid using eggs.
To make breadcrumbs stick to meat (or fish) just use a bit of milk. The slices should be beaten and left to soften in the milk for about 30 minutes before being dipped in breadcrumbs.
The secret is to press them firmly into the bread, a couple of wills per side.
The crust will still form in cooking and will be golden and crunchy like that of the classic breaded cutlets with flour and eggs.

Baking in the oven

We do not fry the cutlets when there are small children at the table, but cook them in the oven simply lay them on a sheet of parchment paper and season with a little EVO oil.
They should not cook too long or brown excessively otherwise they will dry out. We therefore advise you to beat the meat well before panicking so as to thin them and then cook them at 180 ° for 15 minutes.

Cutlets and recipes

We now suggest a few very simple recipe to bring to the table when there are small children.

Chicken cutlets with sauce
A recipe that children like very much because it is a cross between a second of meat and a pizza.
To prepare them, you need to add some tomato sauce simple and some mozzarella cube on the cutlets while they are finishing cooking in the oven. If you don't want to add the mozzarella, some flakes of Parmesan will also work. Complete everything with a sprinkling of oregano.

Legume cutlets
To let children eat legumes, the secret is preparing meatballs or cutlets.
The dough is the same. You have to blend cooked legumes with a boiled potato, adding bread crumbs and parmesan. You can also add an egg for a more compact dough. Then form the cutlets and pass them in the breadcrumbs. Bake in the oven at 180 ° for 10 minutes.

Fish cutlets
Fish fingers can also be prepared at home, do you know? Buy some Cod fillets already cleaned and spiked (or even frozen) and bread them only with breadcrumbs or breadcrumbs with aromatic herbs. Always cook in the oven at 180 ° for about 10 minutes.

Other recipes for weaning suitable for the whole family

Meatballs for everyone!
How to dress pasta if there are children at the table
Recipes for children for the whole family

Parmigiana: the 10 most common mistakes – Italian Cuisine

Parmigiana is the "summer" recipe, but can be prepared all year round. Just don't make the usual mistakes.

Eggplant parmigiana is a typically Sicilian dish, although some claim its origins from Romagna or Campania. It has now been revisited and reinterpreted a little from all the regions and also in the rest of the world and is a real pride for the traditional cuisine of our country.

There are those who prepare it lightly without frying the aubergines, those who actually mix them first, those who do not put cheese, those who make it white with potatoes, some with courgettes and some with mortadella and boiled eggs. In conclusion, everyone has their own recipe so it is difficult to talk about "original", but if you want the basic recipe you can find it here.

Generally when preparing parmesan the same mistakes are almost always made and we have identified the most common.

YOU MAY BE INTERESTED: 10 ERRORS THAT YOU COMMERCE PREPARING THE PIZZA; COOKING THE PASTA: THE 10 MOST COMMON ERRORS

Fish for beginners: from purchase to cooking, until it is served – Italian Cuisine

We love eating fish and its light and delicate meat tells us a lot about the sea and the lakes to which we are heading to spend the holidays. But the fish also represents one of the most difficult preparations since many people do not know the basic techniques to choose it, clean it and prepare it and find themselves in trouble right from the store. Here are two interesting articles that we recommend you read to understand if the fish is fresh:

Cooking school: how to recognize if the fish is fresh. Buying Guide

Ten clues to see if the fish is fresh

Once the fish is chosen, it is necessary wash it and clean it before starting to cook it. In the case of shellfish for example: grasp the head of the Norway lobster (or shrimp) with the left hand and with the right hand remove the abdominal part. To shell the tails, open them by cutting them with scissors in the center or along the sides. Pull gently to detach the tails in one piece. For some recipes, however, it leaves itself attached. To remove the black gut along the tail, once shelled, pull it with a small knife or tweezers.

Generally proceed as follows:
– release the fish from fins and bowels as soon as possible, to prevent the entrails from transmitting a bad taste to the meat.
– evisceration through the gills should be done only if you intend to stuff the fish, otherwise, proceed with a cut with a sharp knife, or with a pair of sharp scissors, along the ventral line, from the cavity anal up to the gills.
– spreading well with your hands, remove all the entrails and then, with a teaspoon, scrape well to remove any remaining blood.
– this operation can also be done by rubbing the inside of the fish with coarse salt.
– to remove the gills, cut with the knife along the cartilages to which they are anchored, and then cut them with a decisive gesture.
– Finally, wash the fish carefully under cold running water and dry it, dabbing it with kitchen paper.
– this point is necessary scale the fish (unless you want to cook it in a crust of salt): grasp the fish by the tail and vigorously grate with a large knife or with the special scaler in the direction of the head. Rinse and dry with a cloth.

These articles instead show how to clean anchovies and scallops:

How to clean anchovies

How to clean scallops

In some cases it is necessary to prepare the fish by filleting its meat, here is how:

Cooking school: fish filleting

Then there are some fish and shellfish that deserve special attention. Here they are in these articles:

Cooking school: the octopus, get to know it and prepare it

Cooking school: the use of mackerel

What is the difference between lobster and lobster (and how to cook them!)

As for cooking or preparing raw fish, just follow some basic techniques to get good results. Here are some cooking methods to experiment:

The naked and raw fish: the secrets to prepare the tartare

Cooking school: steamed fish, how to prepare it artfully