107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com
Chicken Milanese

Chicken Milanese


4 boneless, skinless chicken breasts (6-8 oz each)

Salt and pepper

Flour for dredging

3 large eggs, beaten and seasoned with salt and pepper

1 cup fine dry breadcrumbs

½ cup panko breadcrumbs or homemade course breadcrumbs

½ cup finely grated Parmigiano-Reggiano cheese

Freshly grated nutmeg

Olive or Canola oil, for shallow frying

2 lemons, halved and caramelized or cut into wedges

grilled shrimp kabobs


-Butterfly and pound chicken breasts into cutlets. Season cutlets with salt and pepper on each side.

-Preheat oven to 250◦F. Place a cooling rack on a baking sheet to keep culets warm while preparing them in batches. 

-Set up a breading station using 3 shallow bowls: (1st) flour then (2nd) eggs then (3rd) the fine breadcrumbs with Parmigiano-Reggiano cheese and a few grates of nutmeg. 

-In large skillet heat 1/8 to 1/4 inch of oil over medium to med-high heat. Coat chicken in flour, shaking off excess, then coat in egg, draining off excess, and finally coat evenly in the crumb mixture. Working in batches of 1 or 2 at a time, shallow fry the cutlets on each side until deep golden. Keep warm in oven while frying the remaining cutlets. 

-Serve chicken with the caramelized lemon or wedges for squeezing.


Porchetta Style Pork Chops

Porchetta Style Pork Chops


1 lemon

4 thick-cut bone in porch chops (about 1 ½ in thick)

4 Tbls olive oil

6 cloves garlic: 2 chopped, 4 smashed

1 Tbls fennel seeds

2 Tbls finely chopped fresh rosemary

Coarsely ground pepper

Kosher salt

2 bulbs fennel, trimmed and cut into 8 wedges each

8 large shallots, quartered lengthwise

4 med potatoes, cut into wedges

½ cup dry white wine or chicken stock

Taco Soup


Preheat oven to 400◦F

-Grate the zest from the lemon. Halve the lemon and set aside. 

-Place the chops in a shallow dish with 2 Tbls of oil, the (2) chopped garlic, fennel seeds, rosemary, lemon zest, and about 1 ½ Tsp pepper. 

-Season chops liberally with salt then slather with the (porchetta) mixture in the shallow dish, turning to coat both sides. Let stand for 30 minutes.

-In a large bowl combine the fresh fennel, shallots, potatoes, smashed garlic, remaining 2 Tbls oil, and salt and pepper to taste. Toss to coat then arrange on baking sheets. Place lemon halves cut side down on baking sheet. Roast until potatoes are crispy and fennel and shallots are caramelized at the edges, about 35 minutes.

-Heat a cast-iron skillet over med-high heat. Add chops to hot pan and brown for 3-4 minutes on each side. Transfer to oven and roast for about 8 minutes. Remove from oven and douse skillet with wine (or chicken stock). Squeeze juice from roasted lemon halves over the top. Serve chops with roasted vegetables alongside.

Swordfish Cutlets

Swordfish Cutlets


8 thin (about ½ thick) swordfish steaks

2 cups fine dry breadcrumbs

2 cups panko breadcrumbs

Grated zest of 2 lemons

½ cup finely chopped flat-leaf parsley 

2-3 cloves chopped garlic (to taste)

1 very finely chopped flat anchovy fillet (optional)

Salt and pepper

Olive Oil for frying and serving

1 lemon, cut into wedges for serving

Fresh Tomato Relish* (optional)

Broccoli Casserole


Preheat oven to 275◦F – Set a cooling rack over a rimmed baking sheet (to keep warm).

-Trim skin from the edges of the fish. Place fish between 2 pieces of parchment paper and pound gently to a ¼ inch thickness.

In a shallow dish, combine the fine breadcrumbs and panko. Stir in lemon zest, parsley, garlic, and anchovy (if using). Work the ingredients through the breadcrumbs with your fingers. 

-Season the swordfish cutlets on both sides with salt and pepper. Press the cutlets firmly into the breadcrumb mixture, evenly coating both sides. 

-In a large skillet, heat a layer of olive oil (about 1/8 inch) over medium-high heat. Working in batches, add the swordfish cutlets and cook until they are a deep golden brown, about 2 minutes per side. Keep warm in oven until ready to serve. Serve with lemon wedges, top with tomato relish if desired.

*Tomato Relish: Seed plum or vine tomatoes, chop into small cubes (¼ in). Mix with minced or finely chopped red onion, and a combination of chopped basil and parsley. Toss and season with salt

Mediterranean Style Turkey Meatballs with Lemon Pasta

Mediterranean Style Turkey Meatballs with Lemon Pasta


1 package 85% Lean / 15% Fat Ground Turkey (about 1 lb.)

1 egg

2/3 cups panko breadcrumbs

1/2 cup crumbled feta cheese

1/2 red onion, grated or minced

4 cloves of garlic, minced

1/2 lemon, zested

1/4 cup finely chopped fresh mint or parsley, or 1 tbsp. dried mint or parsley

3/4 tsp. coriander

3/4 tsp. cumin

1/2 tsp. dried oregano

Lemon Pasta

1 lb. fettuccine

3/4 cup olive oil

3/4 cup shredded parmesan cheese

1/2 cup fresh lemon juice (about 3 lemons)

Salt and pepper

Broccoli Casserole


-To make the Mediterranean Style Meatballs, preheat oven to 400°F. Combine all ingredients gently in a medium mixing bowl. Using an ice cream scoop, scoop meatballs into a ball shape and place onto a parchment lined cookie sheet.

-Heat 2 tbsp. of olive oil in a skillet over medium high heat. Pan fry meatballs until golden brown, about 1-2 minutes per side. Transfer back to the parchment lined cookie sheet. Finish cooking meatballs in the oven until they reach an internal temperature of 165°F using a meat thermometer, about 25 minutes.

-To make the Lemon Pasta, cook pasta in a large pot of boiling water, generously seasoned with salt, until al dente. Meanwhile, whisk together olive oil, shredded parmesan, and lemon juice in a separate bowl. Season generously with salt and pepper.

-Drain pasta and reserve 1 cup of the cooking liquid. Toss pasta with lemon sauce mixture and ¼ cup of the reserved pasta water. Add additional pasta water if needed to moisten. Season with salt and pepper. Serve meatballs on top of lemon pasta and sprinkle with freshly chopped parsley.

Cacio e Pepe

Cacio e Pepe


2 servings 

Kosher salt 

6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti) 

3 Tbsp. unsalted butter, cubed, divided 

1 tsp. freshly cracked black pepper 

¾ cup finely grated Grana Padano or Parmesan 

⅓ cup finely grated Pecorino

Broccoli Casserole




Step 1 

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally,  until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water. 

Step 2  

Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add  pepper and cook, swirling pan, until toasted, about 1 minute. 

Step 3 

Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce  heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat;  add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add  more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Insurance and liability risks in the emerging e-bike market

Insurance and liability risks in the emerging e-bike market

In 2021, e-bike imports neared 790K (up from 450K in 2020) and this year may set another record.

E-bike riders are more than three times more likely to have a collision with a pedestrian than either scooters or traditional bikes. Injuries arising from electric bike collisions may be more serious due to the weight and speed of the e-bike at impact as opposed to impact from a conventional bike. 

The summer of 2022 has seen record-breaking highs, and not just in the weather reports. Commuters in the United States have seen gas prices soar to unheard-of levels. High gas prices and overall inflation have forced commuters to seek alternative methods of transportation. For some, biking to work, taking public transit and driving electric vehicles have become the new norm.

Saving a few dollars at the pump can potentially expose e-bikers to greater financial liability if found to be uninsured or underinsured following e-bike collisions. E-bike riders may want to buy specialized insurance policies, even though maintaining insurance for electric bicycles is not mandatory.

Neither fish nor fowl

E-bikes are neither fish nor fowl! They do share some risk management characteristics with their pedal-only relatives and motor-assisted neighbors. They ride on public roads like Schwinn’s and Harleys, but do not require a driver’s license, any special training or proof of insurance.

Some insurers offer coverage packages specifically for e-bike owners. That market will expand as e-bikes continue to grow in popularity. But with more e-bikes on mostly roads, property losses and injury claims will become more common and more serious.

Liability coverage for e-bikes may be essential but is not yet mandated. 

How much liability insurance should you have on your e-bike? 

What is out there for Insurance?

There is not a standard policy for e-bike insurance, but some insurers offer stand-alone e-bike coverage with varying features. 

In general, standalone e-bike insurance policies supply coverage for physical damage to or theft of property, subject to the policy’s limits, liability, and medical payments.

Safe cyclists know that bike helmets reduce the risk of serious head injuries, and that safety apparel does a better job of protecting limbs from “road rash” abrasions than t-shirts and cut-offs. Owners should think of e-bike insurance as similar protection for their equipment and their wallets.

Please call your account manager to discuss your options. 401.596.0146.  

Your Security Is Our Concern!

Head Up, Phone Down When Headed Back to School

Head Up, Phone Down When Headed Back to School

Provided by the National Safety Council

Summertime offers a reprieve from school-year activities, but once fall rolls around again life becomes much more hectic. Parents and kids have a lot of new distractions to deal with: carpools, early schedules, after-school activities, bus traffic and more.

As your children march out the door on that first day of school – and every day – there is really only one priority: Making sure they get home safe.

Teens at Greater Risk

Back in 1995, children ages 5 to 9 were more at risk than any other age group under 19 for being struck by a vehicle while walking. Today, there has been a noticeable demographic shift. It is now much more likely a teenager will be hit by a car than his younger counterpart.

According to Injury Facts, over all age groups since 2009, pedestrian fatalities have trended up sharply, totaling 6,516 traffic-related deaths in 2020.

Cell Phones: A Deadly Distraction

The National Safety Council is focused on efforts to eliminate distracted walking – specifically walking while using a mobile device. Kids often don’t recognize the dangers of distracted walking, as this eye-opening video by Safe Kids Worldwide indicates.

Before your children head out, remind them of these year-round safety tips:

  • Never walk while texting or talking on the phone
  • If texting, move out of the way of others and stop on the sidewalk
  • Never cross the street while using an electronic device
  • Do not walk with headphones in your ears
  • Be aware of your surroundings
  • Always walk on the sidewalk if one is available; if you must walk on the street, face oncoming traffic
  • Look left, right, then left again before crossing the street
  • Cross only at crosswalks

    Kids Aren’t the Only Ones Distracted

    Drivers have a lot to pay attention to in school zones, too, and there is never an occasion that justifies using a phone while driving. One call or text can change everything.

    A study conducted by the Centers for Disease Control and prevention reveals that the most common form of travel to school for students age 5 to 14 is the family car. That translates into a lot of cars in school zones at the same time. Eliminating all distractions is key to keeping children safe. Learn more about motorist safety around schools.

    Bisquick Topped Blueberry Cobbler


    cranberry orange scones


    • Preheat oven to 375°.

    • Stir together baking mix and milk in medium bowl until just combined; set aside.

    • Combine sugar, flour, zest, and salt in a large bowl. Rub together with your fingers to evenly disperse oils in the zest. Add blueberries and vanilla; stir to combine. Place blueberry mixture in a 9-inch, cast-iron skillet. Top with 11/2-inch dollops of Bisquick mixture. Bake 50 minutes-1 hour or until bubbly and biscuits are cooked, tenting top with foil after 20-25 minutes (when biscuits are golden brown). Let stand 10 minutes before serving. Serve warm with vanilla ice cream, if desired. 

    Grilled Stuffed Jalapeños

    Grilled Stuffed Jalapeños


    • 2 center-cut bacon slices
    • 4 ounces cream cheese, softened (about 1/2 cup)
    • 4 ounces fat-free cream cheese, softened (about 1/2 cup)
    • 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
    • ¼ cup minced green onions
    • 1 teaspoon fresh lime juice
    • ¼ teaspoon kosher salt
    • 1 small garlic clove, minced
    • 14 jalapeño peppers, halved lengthwise and seeded
    • Cooking spray
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped seeded tomato


    Step 1:
    Preheat grill to medium-high heat.

    Step 2:
    Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

    Nutrition Facts Per Serving:

    56 calories; fat 4.1g; saturated fat 2.2g; mono fat 1.1g; poly fat 0.2g; protein 2.9g; carbohydrates 2.1g; fiber 0.5g; cholesterol 13mg; iron 0.2mg; sodium 157mg; calcium 55mg.

    Simple Lemon, Shrimp, and Prosciutto Pasta

    Simple Lemon, Shrimp, and Prosciutto Pasta


    • 8 ounces uncooked vermicelli or angel hair pasta
    • 2 ounces thinly sliced prosciutto
    • ¼ cup extra-virgin olive oil, divided
    • 4 garlic cloves, thinly sliced
    • 2 cups multicolored cherry tomatoes, halved
    • ½ cup thinly sliced fresh basil, divided
    • ½ teaspoon kosher salt
    • ¼ teaspoon crushed red pepper
    • 12 ounces peeled and deveined tail-on raw large shrimp
    • 2 lemons


    1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.
    2. Cook prosciutto and 2 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan; cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/4 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.
    3. Halve 1 lemon; squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates; top with prosciutto and remaining 1/4 cup basil. Serve with lemon wedges.

    Nutrition Facts Per Serving:

    434 calories; fat 17g; saturated fat 3g; protein 24g; carbohydrates 48g; fiber 3g; sugars 5g; sodium 586mg.