CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 275 degrees F.
- Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.
- Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and a splash of milk, and 1 pan of bread crumbs seasoned with nutmeg and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.
- Arrange a cooling rack over a baking sheet and put it in the middle of the oven.
- Add the butter to a pot with tight-fitting lid over medium heat. Add the orzo to the warm butter and toast for 2 to 3 minutes, then add garlic and stir a minute more. Add rice and coat in butter. Stir in the stock and the saffron threads and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook the rice until tender, about 17 to 18 minutes. Add the parsley and fluff with a fork.
- Heat 1/4-inch of oil in a very large skillet over medium heat. Fry the chicken, 2 cutlets at a time, about 3 minutes on each side. Transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch.
- While the chicken cooks, combine the tomatoes, onions, basil, tarragon, and 2 tablespoons extra-virgin olive oil in a small bowl. Season with salt and pepper, to taste.
- Transfer the chicken from the oven to serving dishes and top with the raw tomato sauce. Serve the Milanese rice alongside.
CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
- In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
- In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
- Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
- In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
- Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
VEAL MILANESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 21m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
- Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
- Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
- Top veal with a little squeeze of lemon juice and raw sauce and enjoy.
VEAL MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
- Serve with lemon wedges.
MILANESE-STYLE CUTLETS WITH ROASTED-PEPPER & TOMATO SAUCE
Milanese-style cutlets are simple and elegant when served on a bed of lightly dressed arugula leaves. Veal cutlets are perhaps the most well known, but any tender meat can be pounded into thin cutlets. For this recipe you can substitute boneless beef sirloin, pork loin, or chicken breast.
Provided by Claudia Wey
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute' onion in 1 tablespoons oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes.
- Stir in tomato and rosted pepper; cook until heated through.
- Transfer mixture to a blender; puree until smooth.
- Return sauce to saucepan, stir 2 tablespoons parsley, vinegar, salt and pepper.
- Keep sauce warm until ready to serve.
- Combine panko with the remaining 2 tablespoons parsley in a shallow dish.
- Whisk together eggs and Dijon in another shallow dish.
- Place flour in a third shallow dish.
- Season panko mixture, egg mixture, and flour with salt and pepper.
- Coat meat in flour, tapping to remove excess.
- Dip meat into the egg mixture and then into the panko mixture.
- Heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
- Working in two batches, saute' cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
- Transfer cutlets to a paper-towel-lined plate to absorb excess oil, then to a cooling rack so bottom cutlets don't get soggy.
- Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
- Serve cutlets with roasted pepper and tomato sauce.
Nutrition Facts : Calories 571.3, Fat 33.9, SaturatedFat 6.9, Cholesterol 163.4, Sodium 835, Carbohydrate 39.7, Fiber 4, Sugar 5.7, Protein 26.8
More about "milanese style cutlets with roasted pepper tomato sauce recipes"
MILANESE-STYLE CHICKEN WITH ROASTED PEPPER AND …
From sweetpeaskitchen.com
Category 30-minute Meals, MainsEstimated Reading Time 2 mins
- In a sauce pan over medium heat, heat 1 tablespoons oil and sauté onions and garlic until translucent, about 5 minutes. Stir in tomato and roasted pepper and cook until heated through.
- Transfer mixture to a blender; puree until smooth. Return sauce to saucepan, stir 2 tablespoons parsley, red wine vinegar, salt and pepper; keep warm until ready to serve.
CHICKEN MILANESE RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
CHICKEN MILANESE - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED TOMATO AND RED PEPPER SAUCE • SALT & LAVENDER
From saltandlavender.com
MILANESE-STYLE CHICKEN WITH ROASTED PEPPER AND …
From sweetpeaskitchen.wordpress.com
ITALIAN VEAL MILANESE RECIPE (COTOLETTE ALLA MILANESE)
From nonnabox.com
VEAL MILANESE (ITALIAN BREADED VEAL CUTLETS) - EATING …
From eatingeuropean.com
5/5 (5)Category Main CourseCuisine ItalianPublished Sep 10, 2019
THE PERFECT MILANESE CUTLET - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
RECIPE: MILANESE TOMATOES STEP BY STEP WITH PICTURES
From handy.recipes
MILANESE VEAL CUTLET RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEEF CUTLET MILANESE WITH CAPER, ROASTED PEPPER, AND TOMATO …
From pinterest.com
BEEF CUTLET MILANESE WITH CAPER, ROASTED PEPPER, AND TOMATO …
From eatyourbooks.com
MILANESE STYLE CUTLETS WITH ROASTED PEPPER AND TOMATO SAUCE
From ifood.tv
CHICKEN MILANESE RECIPE (EXTRA-CRISPY PAN-FRIED CHICKEN CUTLETS)
From thekitchn.com
WHAT DOES MILANESE MEAN? - FOOD & WINE
From foodandwine.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
RHUBARB ROASTED SALMON RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love
Related Search