George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
2 boneless skinless chicken breasts, cut in half and pounded into cutlets
salt & black pepper (to taste)
2 tablespoons extra virgin olive oil
1/4 cup dry white wine
1 teaspoon minced garlic
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon drained capers
2 tablespoons unsalted butter
fresh lemon slices & chopped parsley (for garnish)
1 - Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil and heat at medium high.
2 - Sauté cutlets for 2-3 minutes on one side. Flip cutlets over, cover, and sauté the other side for 1-2 minutes longer. Transfer cutlets to a warmed platter and pour off fat from pan to deglaze.
3 - Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4 - Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute longer. Transfer cutlets to warm plates.
5 - Finish sauce by adding butter and lemon. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and lemon slices and serve immediately.