Milanese Style Scallopini With Peppery Greens Recipes
MOMMOM FAIELLA'S ITALIAN SAUSAGE SCALLOPINI
The aroma of the herbs and mushrooms cooking on the stove will be very pleasant to your senses. This is almost straight out of my grandmother's recipe book. The only changes my mother made to this recipe were to substitute canned mushrooms with fresh mushrooms and to add a bit more seasonings.
Provided by The Foodgitive
Categories One Dish Meal
Time 1h40m
Yield 4 Sausage & Rice Bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all of the above together except the last two ingredients.
- Bring the mixture to a boil.
- Add the 1 teaspoon of sugar and stir in it well.
- Then immediately lower the burner to a simmer with the lid on the pot slightly ajar.
- Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom.
- *If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery.
- When finished cooking, serve it over the cooked rice.
MILANESE-STYLE SCALLOPINI WITH PEPPERY GREENS
Steps:
- For dressing, whisk oil, vinegar, and orange juice in a bowl. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing). Cover and refrigerate; toss before serving.
- In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden. Arrange cutlets on 2 dinner plates with dressed greens next to each. Garnish with lemon wedges.
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