PICCATA MILANESE
I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!
Provided by Maiumlteacute G.
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
- Hit the veal with a hammer until it's very flat.
- Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
- First put the veal in the egg, then in the breadcrumb mixture.
- Boil the spaghetti al dente.
- Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
- Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.
Nutrition Facts : Calories 1019.8, Fat 46.5, SaturatedFat 21.5, Cholesterol 297.5, Sodium 943.9, Carbohydrate 86.8, Fiber 6.4, Sugar 10, Protein 61.7
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.
PORK MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
CHICKEN PICCATA
For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
VEAL PICCATA
Steps:
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
- For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO
Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4-inch thickness for a quick cooking time that preserves the meat's natural tenderness and flavor.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm.
- Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl.
- Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess.
- Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside.
- Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute.
- To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately.
PICCATA SAUCE
This is a quick, easy, and tasty sauce that you can serve with either chicken breasts or pork chops. Yummy!
Provided by Maine-iac
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, saute garlic in butter until transparent.
- Add olive oil and flour making a paste.
- Cook, stirring, until golden brown.
- Add chicken broth a little at a time, and then add lemon juice.
- Stir over medium heat until thickened.
- Add capers with juice.
- Serve over chicken or pork.
Nutrition Facts : Calories 149.5, Fat 12.8, SaturatedFat 6.1, Cholesterol 22.9, Sodium 542.4, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 3.2
PORK PICCATA
This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.
Provided by Mary Alice Zurbach
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pound chops between sheets of plastic wrap with flat side of meat mallet.
- Cut meat into bite-sized pieces.
- Mix flour, salt and pepper.
- Dip pieces in flour mixture.
- Cut 6-8 paper thin slices of lemon.
- Set aside.
- Squeeze remaining lemon for juice (you should have about 1/4 cup).
- Brown pork pieces in olive oil and remove from pan.
- Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
- Cover and simmer for 15 min.
- Remove lemon slices and discard.
- Remove meat from pan and keep warm.
- Add remaining broth, simmer for about 5 min.
- then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
- This adds a nice gloss to the sauce.
- Return meat to pan to warm.
Nutrition Facts : Calories 592, Fat 26, SaturatedFat 9.2, Cholesterol 247.9, Sodium 513.2, Carbohydrate 4, Fiber 1.2, Sugar 1.1, Protein 81.2
PORK PICCATA MY WAY
I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand.
Provided by FLUFFSTER
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut each tenderloin into 6 (2 oz) medallions.
- Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
- Remove from skillet; keep warm.
- Repeat procedure with remaining pork and olive oil.
- Add wine and lemon juice to skillet; cook until thoroughly heated.
- Add butter, chopped parsley, and capers, stirring until butter melts.
- Arrange pork medallions over fettuccine; drizzle with wine mixture.
- Garnish, if desired.
- Serve immediately.
Nutrition Facts : Calories 306.8, Fat 16.7, SaturatedFat 6, Cholesterol 89, Sodium 370.1, Carbohydrate 10.2, Fiber 0.5, Sugar 0.8, Protein 24.8
PORK MILANESE WITH SPAGHETTI
This saucy spaghetti with crispy pork on top is a sure-fire hit
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 597 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein
CHICKEN PICCATA MILANESE
Combine classic chicken piccata with pasta and creamy vodka sauce. Serve Chicken Piccata Milanese with lemon wedges and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, combine flour and pepper in shallow dish. Dip chicken, 1 breast at a time, into flour mixture, turning to evenly coat both sides of each breast with flour mixture. Gently shake chicken to remove excess flour mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 5 min. on each side or until done and golden brown on both sides. Transfer to paper towel-covered plate; cover to keep warm.
- Discard any oil remaining in skillet; wipe skillet with paper towel. Add pasta sauce to skillet; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
- Drain spaghetti; place in large bowl. Add 1/2 cup pasta sauce; mix lightly. Serve topped with chicken, remaining pasta sauce, capers and parsley.
Nutrition Facts : Calories 610, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 63 g, Fiber 4 g, Sugar 8 g, Protein 36 g
CHICKEN MILANESE
Steps:
- Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
- Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
- Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
- Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
- Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
- Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.
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