Here’s your chance to prepare for a super feast for the Super Bowl! Entertainment Tonight‘s Mark Steines and his wife, Miss America 1993 Leanza Cornett, invited OK! into their home for a sneak peek of what’s to come at their annual Super Bowl party. Read up on these recipes so you too can serve it up at your bash!

All recipes by Loraine Pavich

Breaded Chicken Cutlet, Mozzarella and Crispy Proscuitto Sandwiches
Serves: 8
Prep time: 20 mins.
Cook time: 20 mins.
Difficulty: Medium

8 chicken cutlets, thinly sliced
Vegetable oil for frying
1 1/2 cups seasoned breadcrumbs, placed in a bowl large enough to fit cutlets
Salt and freshly ground black pepper
3 eggs, whisked in a bowl large enough to fit cutlets
1 1/2 cups flour in a bowl large enough to fit cutlets
8 slices fresh mozzarella, about 1 inch thick
8 slices prosciutto
Olive oil
2 loaves Italian bread, cut into sandwich slices

1. Season cutlets lightly with salt and pepper.
2. Dip cutlets in flour (be sure to shake off any excess flour), then egg and lastly the breadcrumbs. Be sure to completely coat cutlet with the breadcrumbs pressing into place. Arrange on a plate, cover and set aside.
3. Heat a large skillet over very high heat until hot. Add oil to a depth of 1/4-inch. When the oil is almost smoking, add cutlets but be sure not to crowd the pan.
4. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side for another 2 minutes.
5. Remove from pan and drain excess oil on a plate lined with paper towels. Set aside until ready to assemble sandwich.
6. Preheat oven to 350F. Arrange proscuitto slices on a baking sheet and bake until crispy about 15 minutes. Remove and set aside.
7. To assemble sandwich place one chicken cutlet on the bread, add mozzarella, drizzle with olive oil and fresh ground pepper. Top with crispy prosciutto. Arrange on a platter and serve.

Bize Grilled Sweet and Hot Sausage with Caramelized Pepper and Onions
Serves: 4
Prep time: 20 mins.
Cook time: 30 mins.
Difficulty: Medium

3 links sweet Italian sausage, cut into bite-size pieces
3 links hot Italian sausage, cut into bite-size pieces
1/4 cup olive oil

Peppers and onions:
1/2 cup olive oil
3 red peppers, cut into strips
3 yellow peppers, cut into strips
3 orange peppers, cut into strips
2 large onions, sliced thin crosswise
Salt and pepper, to taste


1. Heat oil in a large heavy skillet on medium heat. Add sausage and cook until brown and cooked through on both sides about 10-15 minutes. Remove from heat and set aside leaving them in the pan.
2. In a large skillet, heat the olive oil on medium-high heat. Add onion and cook for about 3 minutes.
3. Add the peppers, salt and pepper. Stir occasionally, until the onion is golden and the peppers are cooked through and slightly “charred," about 10 minutes (do not burn, the peppers and onions should have a nice caramel color).
4. Add the onion and pepper mixture to sausage and cook for an additional 5 minutes until thoroughly mixed and heated.
5. Place on a platter and serve with semolina or Italian bread

Crepes with Nutella
Serves: 8
Prep time: 15 mins. (plus 1 hour refrigeration)
Cook time: 6 mins. each
Difficulty: Medium


1 1/2 cups whole milk
2/3 cup flour
2 pinches salt
3 large eggs
1 tsp. vanilla extract
1 tbsp. lemon zest
1 tsp. orange zest
2 tbsp. melted butter, cooled
1 jar Nutella
Powdered sugar, for dusting


1. In a large mixing bowl add milk, eggs, vanilla, salt and then flour.
2. With a whisk blend all ingredients until it resembles a lighter pancake batter. Cover and refrigerate for one hour.
3. Heat a 10-inch size non-stick pan on medium heat.
4. Fill half the ladle with the batter and pour into pan.
5. Remove from the heat and twirl the pan until it is coated with batter. Return to heat.
6. Cook on one side until bubbles appear, about 2-3 minutes. Flip and cook other side for additional 2 minutes.
7. Place the pancakes on a plate and keep them warm in a 200F oven before serving.
8. To serve, spread one tablespoon of Nutella in the middle of each crepe and roll up. Sprinkle them with powdered sugar and serve.

For more on Mark, check out his gallery, read his interview and pick up the newest issue of OK!, on newsstands now!

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