Pork Steak Valdostana From A Region Of Italy Recipes

CLASSIC VALDOSTANA

Steps:

• Beat the sirloin slices with a meat tenderizer. For best results and to not ruin the fibers of the meat, cover it with plastic wrap first.|Place a slice of smoked ham in the center of each slice of fontina cheese, then fold it in half; make sure that this "sandwich" is not larger than the slices of meat.|Place each cheese/ham filling on each slice of beef, almost at the center, and fold the meat over. Seal the "wallets" you just made by pressing along the edges with your fingers.
• Pass the valdostanas in flour and gently shake them to eliminate any excess. Quickly dip them in the beaten eggs.|Cover them in plenty of breadcrumbs, then press them along the edges again to double check they're properly closed.|Heat about 1/4 cup of butter in a pan and once bubbling, brown the valdostanas for 4 minutes on each side. Gradually add small pats of butter to make sure that it never browns and the temperature does not rise too much, which would burn the bread crumbs; drain the valdostanas on paper towels, salting them only at the end.

PORK MEDALLION VALDOSTANA WITH MARSALA ESSENCE

Steps:

• Stuff pork with cheese slice and refrigerate for at least one hour.
• Dust pork medalion with flour, dip in egg, repeat, and then dip in bread crumbs/parmesan mixture.
• Sear in 1 oz olive oil, 3-4 minuts on both sides and finish in 350 degree oven for 15-20 minutes.

PORK STEAK ITALIANO

Steps:

• In large skillet, brown pork steak.
• Season with salt and pepper.
• Pour peas on top of steaks, cover with tomato sauce. Distribute Worcestershire sauce and basil over all. Cover, simmer for 1 1/2 - 2 hours.
• ENJOY!