Hello foodie friends and happy Tuesday! I’m kicking off the beginning of June with an exciting milestone recipe! I’m excited to share my 100th recipe!! It’s mind blowing to look back and reflect on all the recipes I have created! It feels like yesterday that I just launched my food blog. I thought a lot about what I was going to make for my 100th recipe. I decided to make pork cutlets, truffle wild mushroom risotto and sautéed broccolini. This was definitely a fun recipe to come up with! So many amazing flavors all in one dish! I love the crispy pork cutlets with freshly squeezed lemon juice, creamy truffle wild mushroom risotto and the sautéed broccolini with garlic and shallots. This tuned out to be the perfect dish! A huge thank you goes out to all my subscribers and followers on social media! Your continuous support means so much to me!!

Ingredients for Pork Cutlets

4 pork cutlets

1/4 cup milk

1 cup seasoned panko breadcrumbs (add more if needed)

Oil for frying

1 lemon, sliced into 4 wedges

Directions

Using a meat mallet, pound pork cutlets until they are all thin. In a medium bowl or tray pour milk and in second bowl or tray pour breadcrumbs. First, dip pork cutlet into milk, then dip it in the breadcrumbs. Repeat this with the rest of the pork cutlets. Heat the oil in a large nonstick saute pan over medium heat; then add the pork cutlets to the pan and brown 4-5 minutes per side (depending on thickness). Do this in batches and be careful not to crowd the pieces of meat too close together. After all the pork cutlets are ready serve and squeeze fresh lemon juice over them.

Ingredients for Truffle Wild Mushroom Risotto

1 1/2 cups arborio rice

1 package wild mushrooms

5 cups chicken broth (add more if needed)

1 shallot, chopped

2 cloves garlic, chopped

2 tablespoons Extra virgin olive oil

1-2 tablespoons butter

1/2 cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

Truffle salt (feel free to omit truffle salt if you are not a fan of it)

Pepper

Directions

To a sauté pan, over medium-high heat, add extra virgin olive oil. Once your pan is hot add in shallot and stir. Add the garlic to pan and stir. When the garlic is fragrant or has cooked for 2-3 minutes, add in mushrooms. Let mushrooms cook until they begin to get slightly softened. Next, add in Arborio rice. Add in chicken broth to sauté pan and stir risotto mixture. Continue to add in broth until risotto becomes creamy and is cooked. Sprinkle truffle salt in pan and freshly ground pepper. Take pan off heat, add in butter and Parmesan cheese. Give risotto a final stir and garnish with parsley and any extra Parmesan cheese.

Ingredients for Sautéed Broccolini

1 bunch broccolini

1/2 shallot, chopped

1 garlic clove, chopped

Lemon zest from 1/2 lemon

Extra Virgin Olive Oil

Salt

Directions

Bring a pot of salted water to boil. Add in the broccolini and let it cook for 3-5 minutes. When broccolini is tender, remove from pot. In a sauté pan over medium-high heat, add olive oil. To the sauté pan, add in shallot and garlic and stir. Add in broccolini and continue to stir. Once broccolini is cooked, add in lemon zest. Serve broccolini and enjoy!