Pork Milanese

4 pork chop cutlets, works best when they're thin
2 eggs, beaten
1/2 cup parmesan cheese
1 cup panko bread crumbs
salt and pepper to taste
olive oil
lemon, juiced

Begin by seasoning both sides of the pork with salt and pepper.

Make a breading station. One bowl with the cheese, one with the eggs, and one with the bread crumbs.

Press parmesan cheese on each side of the pork. Dip in the egg, and coat with the bread crumbs.

Heat 3 TBSP of olive oil in a skillet. Cook about 5 minutes on each side of the pork. Repeat.

Serve over a bed of salad greens with a drizzle of olive oil and fresh squeezed lemon juice.

Gas Station Stuffed Pork Chops

Crab stuffing:
1/4 of each, red, yellow and green bell peppers, chopped
1/4 red onion, chopped
2 tablespoons garlic butter
1 pound fresh crabmeat
2 tablespoons freshly chopped parsley leaves
1 tablespoon fresh chopped basil leaves
1/4 cup bread crumbs
1 fresh egg
Salt and freshly ground black pepper
Pepper jack cheese

Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.

Asiago Sauce:
About 1/2 pound shredded asiago
2/3 cup half and half
2/3 cup heavy whipping cream

For the sauce:
Bring whipping cream and half and half to a boil. Add the asiago cheese, remove from heat. Pour over cooked capellini pasta.

Blackened seasoning:
1/2 cup Spanish paprika
1/2 cup cayenne pepper
1/2 cup Black pepper
1/2 cup salt
1 cup chili powder
1 cup granulated garlic
1 cup granulated onions

For the seasoning:
Combine all ingredients in a container with a tight fitting lid.
Cut a pocket into the pork chop and stuff it with the crab mix. Season with the blackening seasoning. Grill pork chop.

Place grilled pork chop over noodles and sauce, serve.

Kelli's Stuffed Mushrooms

4 pkgs button mushrooms, washed and stems removed
1 1/2 lbs Sweet Italian turkey sausage
1 pkg Neufatchel cheese
1/4 cup plain breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup chopped Italian parsley
2 cloves garlic
Pinch salt and pepper

Preheat oven to 400 degrees. Cook sausage in a saute pan. In separate bowl, combine all other ingredients. When sausage is cooked, take off of heat and add cheese mixture, using the heat of the pan to combine easily.

Stuff each mushroom cap with a scoop of the sausage and cheese mixture. Place in glass 9x13 pan and bake for 30-40 minutes.