Recipe

Pasquale Kitchen Express inspired pan grilled chicken, beef, veal or liver

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Fast, tasty and healthy is a rare combination. One thing I always looked for is tender and flavorful meat dishes. If it is dry or tough, it does not matter how it tastes.

One technique to make the meat tender, is to use a combination of pan grilling and steam sautee. This is the technique used by the late chef Pasquale Carpino to make a four course meal in less than 25 minutes!

Here, I describe this technique, combined with my own experimenting and variations of that technique.

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