Milanese Braised Pork Recipes

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PORK MILANESE



Pork Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Steps:

  • Preheat the oven to 200 degrees F.
  • Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
  • Transfer the pork to plates and serve with lemon wedges.

OSSOBUCO ALLA MILANESE WITH SAFFRON RISOTTO FAMOUS ITALIAN DISH



Ossobuco alla Milanese With Saffron Risotto Famous Italian Dish image

Ossobuco alla Milanese with Saffron Risotto is a Lombardy dish made with veal shanks and braised with vegetables, white wine, and broth. Gremolata sprinkles top the veal dish

Provided by Marisa Franca

Categories     main dish     risotto side

Time 1h55m

Number Of Ingredients 25

1/2 cup flour
salt and pepper (to taste)
4 pieces veal shank with bone (cut 1 1/2 inches thick)
3 Tablespoons olive oil
3 Tablespoons unsalted butter
1 onion (chopped)
1/2 cup celery (chopped)
1/2 cup carrots (chopped)
4 cloves garlic (coarsely chopped)
2 bay leaves
3 Tablespoons fresh Italian parsley (finely chopped)
1 cup dry Marsala
2 cups veal or chicken broth
2 to matoes (peeled, seeded and chopped )
Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves (minced)
2 Tablespoons fresh Italian parsley (chopped)
8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups Arborio rice
3 pinches saffron threads
3 TablespoonsParmesan cheese (grated)
Salt and pepper (to taste )

Steps:

  • In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in the marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
  • Add onion, celery, carrots, garlic, bay leaves, and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan.
  • Return the shanks to the pan, add the broth and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender.
  • Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a little.
  • Combine all ingredients in a small bowl. Stew the gremolata over the ossobuco before serving. Serve ossobuco with Saffron Risotto.
  • In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
  • In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads.
  • Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more.
  • Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt, and pepper. Serve at once with Ossobuco alla Milanese.

Nutrition Facts : Calories 1126 kcal, Carbohydrate 111 g, Protein 57 g, Fat 42 g, SaturatedFat 14 g, Cholesterol 219 mg, Sodium 2465 mg, Fiber 5 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 24 g, ServingSize 1 serving

SLOW BRAISED HERITAGE OSSO BUCO AND RISOTTO ALLA PARMIGIANO



Slow Braised Heritage Osso Buco and Risotto alla Parmigiano image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 21

4 large heritage pork shanks, such as Kurobuta
Salt and cracked pepper
6 tablespoons blended canola and olive oil
1 pound carrots, roughly chopped
1 large yellow onion, roughly chopped
1/2 stalk celery, roughly chopped
4 to 6 cloves garlic, smashed
6 filets anchovies in oil
A few sprigs fresh rosemary
A few sprigs fresh sage
A few sprigs fresh thyme
One 16-ounce can San Marzano tomatoes
1 1/2 gallons chicken broth
3 cups white wine
2 to 3 cups chicken broth
2 cups white wine
1/4 cup olive oil
2 tablespoons unsalted butter, plus 2 to 3 tablespoons cold unsalted butter
1/4 yellow onion, finely minced
2 cups of arborio rice
1/2 cup grated Parmigiano

Steps:

  • For the osso buco: Preheat the oven to 375 degrees F.
  • Season the pork shanks liberally with salt and pepper. In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking. Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes. Remove to a plate and reserve.
  • Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed. Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes. Stir in the rosemary, sage and thyme. Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes.
  • Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm.
  • Return the shanks to the pot and nestle them at the bottom. Pour the chicken broth and wine over the shanks and vegetables. Cover with a lid and braise in the oven until fork-tender, about 4 hours.
  • For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a saucepan, then reduce the heat and keep warm.
  • Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts. Add the onions and cook just until translucent; do not allow the onions to become golden. Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes.
  • Add the wine and allow the rice to soak it up and release its creamy starch into the pot. When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up. Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes.
  • To finish the risotto, stir in a few pats of cold butter and the Parmigiano. Spoon the risotto into bowls, top with the osso buco and the braising liquid.

PORK MILANESE



Pork Milanese image

You and your family will surely love this pork Milanese recipe. It's a quick dinner recipe to make for any weeknight and it doesn't contain a long list of ingredients. This crispy pork cutlet is so cheap to make but fancy enough to serve at a dinner party.

Provided by Rika

Categories     Main Course

Number Of Ingredients 11

3 boneless pork chop loin ((about 5 oz each), trim off the fat then flatten to ¼-inch thickness.)
1 large egg
½ cup panko breadcrumb
¼ cup freshly grated parmesan cheese ((lightly packed))
¼ tsp Italian seasoning
⅛ tsp garlic powder
kosher salt ((to taste))
black pepper ((to taste))
¼ cup vegetable or canola oil
lemon wedges
arugula

Steps:

  • With your hand at least 12 inches away, lightly sprinkle salt and black pepper on all sides of the meat in a single layer.
  • In a large bowl, season coarsely crush panko with Italian seasoning, garlic powder, and parmesan cheese. Stir to combine. In another bowl, lightly beat the egg.
  • Dip the meat in egg wash then gently shake off excess. After that, thoroughly coat the meat with breadcrumbs and shake off excess.
  • In a large skillet, heat oil over medium-high heat. Gently lay the breaded pork in your pan. Do not overcrowd the pan. Turn the meat over when it's lightly golden browned, about 2 minutes on each side or longer until cooked through. Do not overcook.
  • Remove the cooked pork cutlet from the pan and set it on dry paper towels to absorb the excess oil. Let the pork rest for at least 3 minutes before serving. Serve with lemon wedges and/or arugula salad. Enjoy!

Nutrition Facts : Calories 424 kcal, Carbohydrate 8 g, Protein 36 g, Fat 27 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 287 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

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