DiFalco Recipes

1. Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.
2. Prepare Egg Mixture – whisk together eggs, garlic, Italian seasoning, salt, and pepper.
3. Prepare Parmesan Mixture – in a separate bowl, mix together the parmesan cheese and flour.
4. Dredge the Chicken – coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.
5. Cook Chicken. Add oil to a hot skillet then add breaded chicken and cook 4-5 minutes per side, until golden brown and the internal temperature reads 165˚F with an Instant Read Thermometer.

Cook’s Tip – If the chicken crust begins to brown too quickly, reduce heat allowing the chicken to fully cook through.

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

Saute the garlic and butter until fragrant.

Whisk in the lemon juice, chicken broth, Italian seasoning, and pepper. Allow the sauce to cook over med heat for about 2 minutes.

NOTE: We love the fresh and tangy lemon flavor in this recipe. If you prefer a less lemony flavor, reduce the lemon juice.

If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.

Can I make the Lemon Chicken without Parmesan Crust?

Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.

Substituting for Chicken Thighs?

This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.

Adding Vegetables to the Chicken in Skillet:

Yes, you may definitely add vegetables to complete the dish. Asparagus, green beans, and zucchini will all go great with the lemon sauce and compliment the chicken

VIRAL ONE-PAN ZUCCHINI TOMATO PASTA
This sauce comes together right in the pan — no blender needed! Fresh zucchini, juicy tomatoes, garlic, butter and Parmesan turn into the creamiest, most flavorful sauce. Save this one!
INGREDIENTS:
• 1 lb pasta, cooked
• 2 zucchini, halved
• 3 tomatoes, halved (opt 1 can tomato paste)

• 5 garlic cloves
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp red pepper flakes
• 2 tbsp olive oil
• ¼ cup reserved pasta water, plus more as needed
• 3 tbsp butter
• Parmesan cheese, to taste

DIRECTIONS:

1. Heat olive oil in a large pan over medium heat. Place zucchini and tomatoes cut-side down.
2. Add garlic, garlic powder, oregano, salt, pepper and red pepper flakes (opt tomato paste)
3. Cook for about 1 minute, then add ¼ cup pasta water.
4. Cover and cook for 15–20 minutes, until the vegetables are very soft.
5. Uncover and remove the tomato skins.
6. Smash the tomatoes, zucchini and garlic directly in the pan until everything comes together into a chunky, creamy sauce.
7. Add 2-3 tbsp butter and a splash more pasta water.
8. Add the cooked pasta and toss until completely coated.
9. Finish with plenty of Parmesan.

Good with pork and I’m guessing it would be delicious with chicken. I’m not sure about beef.

🔥 Step‑by‑Step Breakdown

1. Prep the chops

Pat dry and season with salt, pepper, garlic powder, and a touch of smoked paprika.

Optional but excellent (this was a game changer) a dry brine (salt only) for deeper flavor.

To dry brine: use kosher salt, both sides and edges, put on a rack uncovered in fridge, 30-60 minutes.

2. Make the plum glaze

In a small bowl mix:

• 3 tbsp plum sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar or lemon juice
• 1 tsp grated ginger
• 1 tsp honey (helps caramelize)
• Pinch of red pepper flakes – This gives sweet, tangy, sticky, and a little heat.

3. Set up the grill

• One side high heat (direct).
• One side medium‑low (indirect).
• Oil the grates lightly.

4. Sear first

Place chops over direct heat.

• Sear 3–4 minutes per side until you get deep color.
• Don’t glaze yet — sugar burns.

5. Finish indirect + glaze

Move chops to indirect heat and brush with plum glaze.

• Close lid and cook 5–10 minutes.
• Flip and glaze again.
• Repeat until internal temp hits 140–145°F.
• The glaze will thicken and cling without burning.

6. Rest + final brush

• Rest 5–10 minutes.
• Brush with a final thin coat of plum sauce for shine.

🍑 Flavor Add‑Ons (Optional but great)

• Charred scallions on the side
• Toasted sesame seeds sprinkled at the end
• Grilled peaches or pineapple for a sweet counterpoint
• Crispy chili oil drizzle if you want heat

🥩 More on the Dry Brine

1. Salt the chops

• Use kosher salt (Diamond Crystal preferred):
• For thick chops (1.25–2 inches):
  ¾ to 1 teaspoon per chop, depending on size.
• Rub the salt evenly on all sides — edges too.

2. Refrigerate uncovered

• Place the chops on a rack or plate:
• Minimum: 30 minute – Ideal: 4–12 hours (I found 45 min excellent)
• Max: 24 hours Uncovered is important — it dries the surface slightly, giving you a better sear.

3. Pat dry

• Before grilling, blot the chops with paper towels. They’ll look a little deeper in color — that’s the brine working.

4. Add other seasonings

• Now add pepper, garlic powder, paprika, etc. Avoid adding more salt — the brine already handled that.

5. Grill as planned

Two‑zone heat, sear first, finish indirect, glaze with plum sauce at the end.

⭐ Why Dry Brining Works

• Salt dissolves into the meat → deeper seasoning
• Proteins change structure → better moisture retention
• Surface dries → superior browning and grill marks

Napa Dumplings
495 Calories
65gP | 10gC | 19gF
Ingredients:
.33 lb Extra Lean Beef (Raw weight)
.33 lb Shrimp (Raw weight)
Chopped Green Onion
1 Tsp Grated Ginger
½ Tbsp Minced Garlic
1 Tbsp Soy Sauce
½ Tbsp Sesame Oil
½ Tbsp Oyster Sauce
1 Tsp Brown Splenda
½ Tsp Salt
1 Tsp White Pepper
7-9 Napa Cabbage Leaves
Sesame Seeds
Sesame Oil Soy Sauce:
2 Tbsp of soy sauce
½ Tsp of sesame oil
Pinch of chili flakes/gochugaru
Instructions:
1. Into a bowl combine the following ingredients: 150g Extra Lean Beef (Raw weight), 150g Shrimp (Raw weight), Chopped Green Onion, 1 Tsp Grated Ginger, ½ Tbsp Garlic, 1 Tbsp Soy Sauce, ½ Tbsp Sesame Oil, ½ Tbsp Oyster Sauce, 1 Tsp Brown Splenda, ½ Tsp Salt, 1 Tsp White Pepper and mix.
2. Into simmering water, cook your napa cabbage leaves until the stems are soft and flexible. This took about 5-8mins (depending on the thickness of the stems)
3. Add about 1 Tbsp of the filling mixture on the stem, fold over and tuck the two open ends in. Roll and continue to tuck the edges in until you have formed the dumpling.
4. Repeat the step above until all the filling has been used up
5. On a medium high heat, spray your pan with cooking spray and and sear the dumplings seam side down for 5-7mins and give them a flip
6. Cook until the entire dumpling if fully cooked, mine took approximately 16-20mins
7. Top with green onions, sesame seeds, soy sauce mixture and enjoy!