When it’s completed, the new welcome center will have close to 100 parking spaces. A new van was purchased that will be a dedicated shuttle van, complete with a shuttle driver whose sole responsibility will be to shuttle guests to Old Town St. Augustine from the Transportation Center. An Old Cracker design for the new building was decided in keeping with the Old Florida look. Our hope is the building stand out and become easily recognizable. There will also be plenty of green space and the welcome center will be partnering with a local farmer’s market who will sell fresh fruits and vegetables on the property. Inside will be quite a contrast from the outside. There will be state of the art, touch-screen technology. There will be a kitchen inside and there is a meeting place that will be created for associations in town to meet. This will provide us an opportunity as host to say a few words before their meetings. We are excited about our newest addition to St. Augustine
Archive for June, 2015
Our own David Thornton shares how to make a delicious dish: Milanesa Napolitana!
Milanesa Napolitana is a variation on the breaded fried steak called Milanesa that is popular in Argentina and Uruguay.
Milanesa Napolitana is similar to veal parmesan, but with South American touches – after the steak is breaded and fried, it’s topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with fries. Leftovers make great sandwiches, especially when paired with a soft but crusty roll
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 servings
4 thinly sliced chicken fillets
1 teaspoon Italian seasoning or oregano
Salt and pepper to taste
2 cups fresh bread crumbs
1/4 cup grated parmesan cheese
2 cloves garlic, finely minced
1/3 cup olive oil or vegetable oil
1/2 cup tomato sauce
4 slices of deli ham
1 cup grated Mozzarella cheese
1. Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.
2. Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.
3. Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.
4. Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
5. Place steaks on a baking sheet. Turn on oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle Italian seasoning over the cheese and place steaks under broiler until cheese melts.
6. Serve warm, with fries.