Macaroni Milanaise Recipes

Steps:

• Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
• Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
• Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

Steps:

• Heat olive oil in a large skillet over medium heat. Add anchovies and cook until lightly browned, 1 minute.
• Add onions, fennel and garlic, and sweat until lightly golden, about 10 minutes.
• Add fennel seed, black pepper, red pepper flakes and a few pinches of salt. Cook until fragrant, 1 minute.
• Deglaze pan with white wine, scraping up any browned bits from the bottom, and cook until liquid reduces by one third, 3-5 minutes.
• Crush the tomatoes by hand and add to pot. Simmer sauce, stirring often, until thickened, 45 minutes. Taste and add salt as needed.
• As sauce finishes cooking, boil pasta until al dente. Drain and toss with sauce. Finish pasta with a sprinkle of toasted breadcrumbs and serve.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.