Lox and Bagel, Cream Cheese, Chicken Piccata and Pickled Red Onions

Ingredients

• 960 ml whole milk (equivalent to 4 cups)
• 240 ml heavy cream (equivalent to 1 cup)
• 3 tbsp lemon juice (freshly squeezed)
• 0.5 tsp salt

Instructions

1. 1

   In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.

2. 2

   Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.

3. 3

   Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.

4. 4

   Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.

5. 5

   Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.

Ingredients

• 1.5 lb Boneless Skinless Chicken Breasts (About 4 medium breasts, pounded thin)
• 0.5 cup All-Purpose Flour (For dredging)
• 1 tsp Salt (Divided)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Olive Oil
• 4 tbsp Unsalted Butter (Divided and kept cold)
• 3 cloves Garlic (Minced)
• 0.5 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio)
• 0.5 cup Low-Sodium Chicken Broth
• 0.25 cup Lemon Juice (Freshly squeezed)
• 3 tbsp Capers (Drained and rinsed)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Chicken Cutlets (5 minutes)

   • Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, pound them to an even 1/4-inch thickness.
   • In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
   • Pat the chicken cutlets completely dry with paper towels. Dredge each piece in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour.
2. 2

   Pan-Fry the Chicken (6-8 minutes)

   • In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil and 2 tablespoons of the butter over medium-high heat. The butter should be melted and foamy.
   • Carefully place two chicken cutlets in the hot pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C).
   • Remove the cooked chicken and place it on a plate or wire rack. Repeat with the remaining chicken cutlets.
   • Tent the cooked chicken with foil to keep warm.
3. 3

   Create the Lemon-Caper Sauce (5 minutes)

   • Reduce the skillet heat to medium. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.

Ingredients

• 1 large red onion (thinly sliced)
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1.5 tsp kosher salt
• 1 tsp black peppercorns
• 2 pcs garlic cloves (peeled and lightly smashed)

Instructions

1. 1

   Prepare the Onions: Using a sharp knife or a mandoline for best results, slice the red onion into thin, uniform rings (about 1/8-inch thick). Tightly pack the sliced onions into a clean 16-ounce (pint-sized) glass jar. This step should take about 5 minutes.

2. 2

   Create the Pickling Brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Add the black peppercorns and smashed garlic cloves. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved. This process takes about 3-5 minutes.

3. 3

   Combine and Pickle: Carefully pour the hot brine over the sliced onions in the jar, ensuring they are completely submerged. Use a spoon to gently press the onions down into the liquid. Tap the jar on the counter a few times to release any trapped air bubbles. This should take about 2 minutes.

4. 4

   Cool and Refrigerate: Let the jar sit at room temperature for 20-30 minutes to cool down. Once cooled, screw the lid on tightly and transfer the jar to the refrigerator. The onions are ready to eat in as little as 30 minutes, but their flavor and vibrant pink color will intensify after a few hours or overnight.