A few great recipes!

I LOVE to cook. Love, love, love it. I love picking new recipes and just going for it. And, I'm lucky enough that Eric is a very willing guinea pig. We have been so lucky so far, and only found 1 or 2 recipes that we wouldn't try again. The following are 2 recent hits (for Kat!) :)

Chicken Milanese (got this recipe from the Cook's Country magazine - this is a GREAT magazine!! Not the first good recipe I've gotten from them)
5 slices hearty white sandwich bread, torn into pieces
3/4 cup grated Parmesan
1/4 cup flour
3 large eggs
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
6 thin-cut boneless, skinless chicken cutlets (about 1 1/4 pounds)
1/2 cup vegetable oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread and 1/4 cup cheese in food processor until coarsely ground; transfer to shallow dish. Combine remaining cheese and flour in second shallow dish. Beat eggs with garlic and lemon zest in third shallow dish.

2. Pat chicken dry and season with salt and pepper. One at a time, coat cutlets lightly in cheese-flour mixture, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.

3. Heat 1/4 cup oil in large nonstick skillet over medium heat until just smoking. Fry half of cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper-towel lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil and chicken. Sprinkle cutlets with lemon juice and serve.

Italian Beef Sandwiches (got this from Quick & Easy Recipes magazine)
1 4-pound beef sirloin or rump roast, cut into 2-3 inch pieces (I used a whole frozen beef roast, didn't have time to thaw and cut up first, worked perfectly!)
1/2 cup water
1 0.7-ounce package dry Italian salad dressing mix
2 tsp dried Italian seasoning, crushed
1/2 to 1 tsp crushed red pepper
1/2 tsp garlic powder (I also added a teaspoon of minced garlic, b/c we love garlic)
12 kaiser rolls or other sandwich rolls

1. Place beef in slow cooker. In a bowl, combine water, salad dressing mix, Italian seasoning, red pepper and garlic powder, pour over beef.

2. Cover; cook on low for 10-12 hours or high for 5-6 hours.

3. Use a slotted spoon to transfer beef to a cutting board and shred the beef. Place on buns and drizzle with juice from slow cooker.

***I also placed a slice of Provolone cheese on top of the meat on each bun and stuck them (open-faced) into the oven on broil for about 3 minutes, it made the buns toasted and the cheese melted, yum!***