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Breadcrumbs
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Chicken Schnitzel is the most popular food in Israel, but this new version will blow your mind. Created by legendary Israeli chef Israel Aharoni, who teaches Erez how to make schnitzel-style baby lamb chops. The beautiful little lollipop chops are given a preparation combining original flavors with notes of French and Italy with the Dijon mustard, Parmesan cheese and herbs. Twice breaded and slow-and-low shallow fried to perfection. Enjoy the steaming, savory popsicles with a squeeze of lemon and a sprinkle of salt. You’ll be left wondering why you’ve been limiting your lamb chops to the grill or oven, and ready to make your own Schnitzel-Pops.
Pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table).
Learn how to make one of Argentina’s favorite comfort foods, the milanesa. Francis teaches his vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to prepare the eggplant: He chars the whole eggplant directly in the fire, dips it in egg batter, covers it with seasonings and homemade breadcrumbs, and finally, pan-fries it with clarified butter on a hot griddle. The result? A delicious dish that is also a bestseller at Francis’s restaurants.
Join Francis as he teaches all the secrets of how to make his version of the humble bodegón (Argentine cantina) classic including which cut of beef is best to use, the techniques of how to pound it, how to make homemade breadcrumbs, and the steps to pan sear it in clarified butter.
This dish is a bestseller at Francis’s restaurant for a reason. Learn how to prepare this vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to char, coat, and pan fry the eggplant with clarified butter.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.
Chicken schnitzel is the most popular food in Israel, but this new Version will blow your mind. Erez meets up with legendary Israeli chef Israel Aharoni who teaches him how to make schnitzel-style baby lamb chops.
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