Choice 1 Recipe

Prep and Pound

Slice the chicken breasts horizontally to make two thin cutlets (or pound between plastic wrap) to about 1/2-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Breading

Put the 1/2 cup flour in a shallow bowl. Beat 2 eggs in a second bowl. In a third bowl, combine 1 cup Italian breadcrumbs and 1/4 cup grated Parmesan. Dredge each cutlet in flour, shake off excess, dip in beaten eggs, then press into breadcrumb mixture until coated.

Pan-Fry

Heat 3 tbs olive oil in a large skillet over medium heat. Fry cutlets 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper towel-lined plate.

Bake with Sauce and Cheese

Preheat oven to 400°F (200°C). Place fried cutlets in a baking dish, spoon about 1.5 cups marinara sauce over and around them, then top each with shredded mozzarella (divide evenly). Bake 8-10 minutes until cheese melts and sauce is bubbly. Garnish with fresh basil leaves if desired.

Make the Meatball Mixture

In a bowl combine 3/4 lb ground beef, 1/4 lb ground pork, 1/2 cup breadcrumbs, 1/4 cup milk, 1 beaten egg, 1/4 cup grated Parmesan, 2 minced garlic cloves, 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Mix gently until combined; avoid overmixing.

Form and Brown

Form mixture into 1- to 1.25-inch meatballs (about 18-20 small meatballs). Heat 2 tbs olive oil in a skillet over medium-high heat and brown meatballs on all sides, about 6-8 minutes (they will finish cooking in the sauce). Remove browned meatballs to a plate.

Simmer in Sauce

Reduce heat to medium-low, add 1 cup marinara sauce to skillet, stir and nestle meatballs into sauce. Cover and simmer 10-12 minutes until meatballs are cooked through (internal temp 160-165°F / 71-74°C). Keep warm until serving.

Cook Pasta

Bring a large pot of salted water to a rolling boil and cook 8 oz spaghetti according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta cooking water, then drain.

Make Sauce

While pasta cooks, heat 1 tbs olive oil in a skillet over medium heat. Add 2 sliced garlic cloves and cook 30-45 seconds until fragrant (do not brown). Add 1.5 cups crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp sugar (optional). Simmer 6-8 minutes to meld flavors.

Finish and Toss

Add drained spaghetti to the sauce with about 2-3 tbs reserved pasta water and toss to coat. Stir in chopped basil and 1/4 cup grated Parmesan. Adjust seasoning to taste and keep warm for serving.

Cook Pasta

Bring a pot of salted water to a boil and cook 8 oz fettuccine until al dente (about 10-12 minutes). Reserve 1/2 cup pasta water, then drain.

Make Alfredo Sauce

In the same pot over low heat, melt 4 tbs unsalted butter. Add 1 cup heavy cream and warm gently, stirring, for 1-2 minutes until steaming (do not boil). Whisk in 3/4 cup grated Parmesan until smooth. If too thick, thin with a few tablespoons of reserved pasta water to reach desired consistency. Season with 3/4 tsp salt and 1/2 tsp black pepper.

Toss with Pasta

Add drained fettuccine to the sauce, toss to coat thoroughly. Stir in 1 tbs chopped fresh parsley. Serve immediately.

Assemble Salad

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, and 1/4 cup thinly sliced red onion.

Make Dressing and Toss

In a small jar or bowl whisk 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Drizzle dressing over salad and toss gently just before serving.

Prepare Garlic Butter

Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise. In a bowl combine 6 tbs softened butter, 4 minced garlic cloves, 2 tbs chopped parsley, 1/4 tsp salt and 2 tbs grated Parmesan (optional). Mix until well combined.

Spread and Bake

Spread garlic butter evenly over cut sides of the loaf. Place on a baking sheet, buttered side up, and bake 8-10 minutes until butter has melted and edges are golden. For a crisp top, broil 1-2 minutes watching closely to avoid burning. Slice and serve warm.