Cut the pork slices in half and pound into 1/4” scaloppini. To protect the meat, place in a resealable plastic bag and use the flat side of the mallet to insure control and prevent tearing.
Sprinkle each slice with Nick’s magic
Place the bread, eggs, Parmigiano, and beef in a bowl and mix well.
Using your hands, shape into meatballs, about 2-1/2" in diameter. If necessary, use a measuring cup to make each meatball 1/3 cup. Set the meatballs aside while you
Add the sausage, veal, and ground meat to a bowl and mix well.Mix in the eggs and bread crumbs.Add the grated cheese and mix well.Using your hands, shape into meatballs of about 2-1/2" in diameter. S et aside and make
Place a pork chop in a 1-gallon plastic bag.
Using the flat side of the mallet pound the pork chop uniformly until it expands and flattens to a thickness of about 1/2 inch. Repeat with the remaining pork chops.
Spread the breadcrumbs
Preheat oven to 195 degrees.
Brush both sides of the steaks with olive oil and coat with Nick’s magic rub.
Place in the preheated oven for 45 minutes.
Remove the steaks from the oven and let rest for 5 minutes.
Add the olive oil
Place the pork chops on a cutting board between two pieces of wax or parchment paper and using the flat side of a mallet, pound them into larger pieces about a half-inch thick.
Whisk the eggs and the cream as if
Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it
Start by trimming the meat from the bone of each veal chop (frenching the bone). Set aside the trimmings for making the sauce.
To marinate the veal chops:
Whisk all of the marinade ingredients together and pour into a resealable plastic bag
Pour the chicken stock and tomato sauce into a large pot and bring to a boil over medium heat.
To prepare the Meatloaf Mixture:
To a bowl, add the bread and the milk. Let the bread steep in the milk for 20