Exceptional classic cuisine remains popular because great flavors are part of a quality of life; however, techniques change and some techniques are healthier. The air fryer is perfect example of one of those paradigm changes. If you haven’t had a chance to try the air fryer machine, it is intriguing. Basically, fried food is cooked with just a spritz of oil rather than the deep fry method. Personally, I prefer side-items such as okra or pommes frites. So, when you just want a simple side of okra to go with a lovely entrée of Veal Scaloppini a la Milanese and Bell Pepper Stuffing, your go to kitchen tool should be the air fryer. For Kelly’s Veal Scaloppini, briefly marinate the veal in beaten egg and fresh garlic for at least 1 hour. Dip the marinated veal in flour and then briefly pan sear each piece in butter in a sauté pan. Remove from the heat. In the left-over pan drippings, add fresh breadcrumbs, sage, chopped chives, finely chopped celery, salt and pepper (enough to fill a green bell pepper half, 1 per person). More butter may be needed to incorporate the flavorings. Fill and bake the halved bell peppers until thoroughly heated. Meanwhile, cook the fresh okra in the air fryer by cutting the washed okra into pieces and rolling the pieces in cornmeal. Spritz the okra with olive oil and briefly air fry until the okra is crispy. Heat the seared scaloppini in the oven and the dish is completed with the fresh air fried okra, the stuffed bell pepper and the delicate scaloppini topped with a fresh light squeeze of lemon, a dash of course salt, and fresh Parmesan shavings! Oh, those wonderful tools of the trade! © Kelly McBride Loft