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2 eggs
2 cups milk, at room temperature
3 cups flour
2 teaspoons meat seasoning
2 cups frying oil, preferably Canola
8 (6-ounce) tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts)
Mashed potatoes, recipe follows

Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside.

Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees F. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in.

Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.

Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets.

Mashed Potatoes:
1 pound baking potatoes, like russets, peeled and cut in quarters
12 tablespoons (1 1/2 sticks) butter
2 cups half-and-half or 1 1/2 cups milk
1 teaspoon salt
1 teaspoon black pepper

Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth.

Yield: 10 servings

1/2 cup lemon juice
1/4 olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh oregano or 1/4 teaspoon dried
2 whole chickens, quartered

Make marinade by combining lemon juice, olive oil, salt, pepper, and oregano. Place chicken in a dish with tall sides and pour marinade over chicken. Use spoon to baste chicken with marinade. Refrigerate for 2 to 24 hours--a longer marinade time will produce a more intense flavor. Remove from refrigerator and use a flat-sided utensil to gently scrape off any marinade solids. Grill chicken over high heat for a total of 20 minutes, turning over after first 10 minutes. Season with salt and pe

4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
8 thin slices of proscuitto
8 slices of Bethmale
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 cup herb bread crumbs
Essence, recipe follows
3 tablespoons olive oil
4 ounces julienned proscuitto
1 cup sweet peas
Salt and black pepper
1 tablespoon butter
2 cups Mornay sauce, hot

Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop. Season the flour with Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Sauti for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

4 boneless, skinless chicken breast halves
1 1/2 cups plain bread crumbs
1/2 cup grated parmesan
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon cayenne
1/2 cup flour, on a shallow plate
2 eggs, lightly beaten, in a pie plate
3 tablespoons olive oil
2 cups prepared tomato sauce
1 1/2 cups grated mozzarella

Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in the flour, shaking off any excess flour. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 375 degree oven for 20 minutes or until cheese is bubbly. Serve hot with spaghetti and tomato sauce

2 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon cayenne
Vegetable oil for frying
2 pounds chicken wings, split at the joint, wingtips removed and discarded
1/2 cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1/4 cup hot sauce, or to taste
Blue Cheese Dressing, recipe follows
Celery sticks

Preheat the oven to 400 degrees F.

In a large bowl, whisk together the flour, salt, and cayenne.

In a large heavy-bottomed pot, pour in the oil to a depth of 2 inches. Place over medium heat and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, about 10 to 12 minutes per batch. Using a slotted spoon, transfer the wings to a paper towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)

In a large bowl, combine the butter, lemon juice, and hot sauce. Toss the fried wings in the hot sauce mixture. Transfer the wings, with the sauce, to a large foil-lined baking sheet, or 2 small ones, and bake, turning the wings occasionally, until crispy and they have absorbed most of the sauce, about 35 minutes.

Transfer the wings to a serving platter and serve with the blue cheese dressing and celery sticks.

Blue Cheese Dressing

1 cup mayonnaise
1/2 cup crumbled Maytag blue cheese (about 3 ounces), divided
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper

In a medium bowl, whisk together the mayonnaise, 1/4 cup of the blue cheese, half-and-half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup of blue cheese and season with pepper, to taste. Use now or store in the refrigerator for up to 3 days.

Yield: 2 1/4 cups

Copyright 2001 Television Food Network, G.P. All rights reserved

4 6-ounce skinless chicken breasts, each breast cut into four equal strips
Essence, recipe follows
1 cup plus 2 tablespoons flour
2 cups fine dried bread crumbs
2 eggs beaten with 2 tablespoons milk
6 tablespoons butter
1/2 cup minced onions
Salt and black pepper
4 cups sliced assorted Exotic mushrooms, such as shiitake, oyster, chanterelle or black trumpet
4 fresh artichoke hearts, blanched until tender
Juice of two lemons
2 tablespoons chopped garlic
1 1/2 cups heavy cream
2 tablespoons finely chopped fresh parsley
16 large leaves of fresh spinach
3 tablespoons olive oil
1 recipe of Cheesy Bacon Grits

Preheat the fryer. Season the chicken with Essence. Season 1 cup of the flour and bread crumbs with Essence. Dip each strip of chicken in the flour. Dip each strip in the egg wash, letting the excess drip off. Dredge the strips in the bread crumbs, coating each strip completely. In a large saute pan, over medium heat, melt two tablespoons of the butter. Pan-fry the chicken in batches (using another 2 tablespoons of butter) until golden brown on each side, about 2 to 3 minutes on each side. Remove the chicken from the pan and place on a paper-lined plate. Season the chicken with Essence. Using a paper towel, wipe the saute pan clean. Melt the remaining butter in the saute pan. Stir in the remaining flour and cook for 1 minute. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the artichokes, lemon juice and garlic and continue to saute for 2 minutes. Season with salt and pepper. Stir in the heavy cream and bring the liquid to a simmer. Cook the mixture until the cream thickens and the sauce coats the back of a spoon, about 3 to 5 minutes. Remove the sauce from the heat and stir in the parsley. reseason if needed. Fry the spinach leaves in the hot oil for about 30 seconds. Remove the spinach from the oil and drain on a paper-lined plate. Season the spinach with salt and pepper. To serve, spoon the grits in the center of each plate. Lay four strips of chicken on top of each plate of grits. Spoon the mushroom and artichoke sauce over the chicken. Garnish with fried spinach

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1/2 cup lemon juice
1/4 olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh oregano or 1/4 teaspoon dried
2 whole chickens, quartered

Make marinade by combining lemon juice, olive oil, salt, pepper, and oregano. Place chicken in a dish with tall sides and pour marinade over chicken. Use spoon to baste chicken with marinade. Refrigerate for 2 to 24 hours--a longer marinade time will produce a more intense flavor. Remove from refrigerator and use a flat-sided utensil to gently scrape off any marinade solids. Grill chicken over high heat for a total of 20 minutes, turning over after first 10 minutes. Season with salt and pe