|Photography by; Gabby (12 yr. old granddaughter)|
Everybody that joins the celebration, will be wearing 'green color'...as I am, today, and tomorrow. On St. Patrick's Day here in the U.S. everybody is IRISH! I haven't met an Irish person that I didn't like...they are such great people; friendly, outgoing, and hard working Irish-Americans!
One day in the near future, I would love to visit Ireland
and see the beautiful Emerald Isle...the rolling green hills, overlooking the beautiful sea, and visit an authentic Irish Pub...a dream-come-true holiday/vacation!
Just check out these photos, and you will probably notice that this is not my style of taking food photos, and its with a professional Canon camera with an expensive lens. My granddaughter, who is in middle school...a 'school of arts'...studying drama, and photography, besides her other studies wants to be a professional photographer. She has been taking some very nice shots, (clicks)...even 2 years ago, and she is still only 12.
inspiration, and adaptation... from; Food and Wine...
(they made theirs with pork cutlets)
- 1/2 cup light mayonnaise
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 2 cups panko
- Four, to six thin pieces of boneless chicken breasts
- Kosher salt
- Freshly ground pepper
- 3 tablespoons olive, or vegetable oil, plus more for frying
- 2 tangerines, peeled and divided into segments
- One 10-ounce head of radicchio—halved, cored and thinly sliced (few pieces of cherry tomatoes)...(optional)
- 2 cups packed parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Freshly shaved Parmigiano-Reggiano cheese, for garnish (optional)
- In a shallow bowl, add the mayo. In another shallow bowl, whisk the flour, panko, ginger, dill, garlic powder, onion powder, oregano and paprika.
- Season the chicken cutlets with salt and pepper. Dip them in the mayo and coat with the flour, and panko mixture; transfer to a baking sheet.
- In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just light brown. Transfer to a aluminum foil lined bake pan. Repeat with the remaining cutlets.
- Bake in a preheat 375 degrees F. oven for about 6 minutes, turn them over, and bake for an additional 5-7 minutes longer until they are nicely medium light brown and crispy. Place cutlets, on few sheets of paper towel, to soak up excess oil...and set them on a platter.
- In a bowl, toss the tangerine segments, radicchio, parsley, lemon juice, and mustard with the 3 tablespoons of oil. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.
Make Ahead The recipe can be prepared through Step 2 up to 3 hours in advance.