Beef Milano Recipes

CHICKEN MILANO

Steps:

• In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
• In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

HOW TO MAKE MILANESA DE RES

Steps:

• Begin heating oil in skillet on medium heat on the stove top.
• In shallow casserole or pie dish, stir together breadcrumbs and spices, set aside.
• In another shallow casserole or pie dish, whisk eggs until well blended, set aside.
• Sprinkle flour on both sides of each steak.
• Working with one steak at a time (using gloves, if you like), dip each steak in egg then in breadcrumb mixture. Set steaks aside on a baking sheet so they're not touching.
• Once all steaks are covered and the oil is hot, cook one steak at a time. Place in the oil and cook for 1-2 minutes if the steaks are 1/8" thick or 2-3 minutes if the steaks are 1/4" thick. Using tongs, turn and repeat.
• Remove steaks to drain on paper towels.
• This meal is typically served with French fries when plated or can be made into fajita style tacos or sandwiches. I've shown it with a tomato pico de gallo and a rounded scoop of polenta, garnished with cilantro and lime slices for squeezing a bit of lime juice on top when serving.

BEEF MILANESA

Steps:

• Pound boneless steaks thin, ¼ inch.
• In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
• Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
• In a large nonstick skillet, heat oil to a depth of about ¼ inch.
• Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

BEEF MILANO

Steps:

• In Dutch oven or heavy saucepan, heat oil and brown garlic until golden; add meat and brown well.
• Stir in onion recipe soup mix, tomato paste, flour, chili powder, oregano, water and tomatoes.
• Bring to boil while stirring, then simmer, covered, 2 to 2-1/2 hours, or until meat is tender.
• If desired, serve with hot, buttered noodles and grated Parmesan cheese.

INVOLTINI DI MANZO

Steps:

• Preheat the oven to 160ºC/gas 2½.
• Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
• Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
• Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
• Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
• Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
• Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
• Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
• Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.

CHICKEN MILANO RECIPE

Steps:

• Take a large saucepan and melt butter in it over low heat.
• Add garlic to it and let it cook for 30 seconds.
• Now, add tomatoes and ¾ cup of the chicken to it.
• Keep it on medium heat and let it boil.
• After boiling, reduce heat and simmer it uncovered for about 10 minutes until they get softened.
• Now, add the cream to it and again bring it to boil. Stir it as well.
• Simmer over medium heat for sauce to get dense and thick.
• Season the chicken with salt and pepper from both sides.
• Take a large griddle and heat oil in it. Cook chicken in it over medium heat.
• Make sure to press on the chicken with a slotted spatula in regular intervals while cooking (every 4 minutes).
• It is advisable to cook it from both sides thoroughly or until the meat gets whippy and no amount of pink remains inside .
• After transferring it to a board, cover it and ensure it remains warm.
• Now, the fat should be discarded from the griddle.
• Now, bring 1/4 cup chicken broth to boil in the same griddle, along with stirring pan juices.
• Slightly, reduce the heat and add cream sauce to it.
• For taste, add basil and other seasonings.
• In the meantime, take a large pot. After adding slightly salted water to it, bring it to boil.
• Then, put fettuccine in it and cook for around 10 minutes.
• Drain it and transfer the pasta to a bowl. Finally, toss it with 4 tablespoons sauce.
• Each chicken breast is to be cut into 2-3 diagonal slices.
• Now, serve the pasta topped with chicken and the cream sauce.