Hello, and welcome to Five Weeknight Dishes! This week, I am very excited about Alison Roman’s latest recipe for NYT Cooking, because it makes it possible for me to have one of my favorite restaurant dishes at home — schnitzel — without mess or fuss.
I love a schnitzel and all its relatives, truly and completely. I don’t love eggy dipping, floury dredging and gluey hands. I really don’t love pounding the meat; it’s an annoying task, and the whole kitchen seems to rattle when the mallet hits the counter. Will I wake the baby? Upset the neighbors? Alison’s recipe for crispy pork chops is a streamlined version that eliminates those problems, and I am in. Send me musings and feedback, on schnitzel or otherwise, at dearemily@nytimes.com.
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Here are five recipes for the week:
Crispy pork chops with buttered radishes and capers (and a squeeze of lemon, too).CreditMichael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
1. Crispy Pork Chops With Buttered Radishes
In Alison’s recipe, thin-cut pork chops are pressed directly in panko bread crumbs and then pan-fried to, dare I say, perfection. She squeezes each golden bite with lemon, and now I will too. (She also told me she keeps pork in the freezer for this very dish.) If you want to add even more vegetables, toss more sturdy greens into the pan with the radishes.
2. Italian Wedding Soup With Turkey Meatballs
All you do for this beautiful bowl of soup is broil simple turkey meatballs, slip them in broth with some pasta, and drop handfuls of greens and herbs in the pot. Store-bought broth works here, but this is a great use for any homemade stock that is clogging up your freezer, causing it to not close properly and your partner or roommate to be frustrated with you. (Not that this has happened to me.) Serve with a heap of toast or a fresh loaf of crusty bread.
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3. Honey-and-Soy-Glazed Chicken Thighs
The word “glazed” is so delicious, no? Especially when we’re talking about honey and soy sauce, which caramelize in the oven’s heat. I’d serve this over rice and steam or sauté spinach to go with it. This recipe is written for bone-in chicken thighs, but boneless thighs will work too, and faster. Just watch them, of course!
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4. Sumac-Scented Eggplant and Chickpeas
It takes a little longer on the stove than your average weeknight affair, but this dish is easy to pull together, sweet and sour and very satisfying; once we finished a batch at home I found myself thinking about making it again. There are good suggestions for substitutions in the notes on the recipe, including balsamic vinegar for pomegranate molasses. Serve over rice and shower with herbs for a full meal.
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This is ultimate pantry cooking for me. (Speaking of, have you seen our excellent new guide to stocking a pantry?) Eggs and pasta love each other so much, it’s a mystery people don’t pair them more often — beyond carbonara, of course. This recipe is vegetarian and simpler than carbonara, though, for those nights when you just can’t. Serve with the easiest veg you’ve got, like frozen peas or a handful of greens dressed with lemon and oil.
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Thank you for reading! All of these recipes are in your weekly plan; previous newsletters are archived here. If you love NYT Cooking, then please consider becoming a subscriber so we can make even more recipes for you. Follow NYT Cooking on Instagram, Facebook and Pinterest, or follow me personally on Instagram. If you have any problems with your account, email cookingcare@nytimes.com.
