6 variants meat milanese

6 variants meat milanese.

In Italy, each region has its own specialties. Tuscany is famous for its Florentine steak, the hallmark of Emilia-Romagna is the pasta with meat sauce bolognese, and Lombardy – the birthplace of the famous chop Milanese. The dish is a thin piece of meat, which is first lowered into the beaten egg, then in breadcrumbs and fried in butter.
According to legend, in 1514, Italy passed a law prohibiting the use of gold in cooking. Instead, in order to “podzolotit” meat, chefs began to use bread crumbs frayed, in which the product falls off before frying. Together with emigrants recipes soon shattered from Europe all over the world and received numerous variations. Here are 6 ways how you can cook chop Milanese.

1.Chop Milanese pork.


6 pork chops, beat off to a thickness of 0.6 cm.
1 cup Panko crumbs
1/2 cup grated Parmesan cheese
1/4 tsp dried oregano, crumbled
1/8 tsp grated nutmeg
1/2 cup flour
2 large eggs, beaten
Olive oil for frying
Sliced lemon wedges to feed
Kosher salt
Freshly ground pepper
Season the meat with salt and pepper. In a shallow bowl, mix breadcrumbs, cheese, oregano and nutmeg. The two plates to put the flour and eggs. Lay a sheet of baking paper towels. Roll chops in flour, shake off excess, dip them in egg, allow to drain surplus back into the bowl. Lower the chops to the mix with breadcrumbs and roll in them.
In a large frying pan to a height of 1.3 cm. Pour olive oil, warm up. Put the cutlets and fry over high heat, turning once, until crisp and golden brown, about 4 minutes. Put pork on paper towels to remove excess oil. Serve immediately with lemon slices.

2.Spicy milanesa Chicken.



2 large eggs
3 tablespoons Dijon mustard
1.5 tsp cayenne pepper
1.5 cups of crumbs Panko
4 chicken cutlets thickness of about 0.6 cm.
1/3 cup + 1 tablespoon olive oil
2 cups grape tomatoes, halved
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
Thinly sliced parmesan
Kosher salt
Ground pepper


Mix the eggs with mustard and cayenne pepper, season with salt and pepper. Share on another plate Panko crumbs. Lower the chops in the egg mixture, then in the breadcrumbs.

In a large pan heat 1/3 cup olive oil. Put the chicken and cook over moderately high heat, turning once, until it is lightly browned, 4 to 6 minutes. Transfer the chops to a plate.

In a bowl, mix tomatoes, lemon juice and parsley with the remaining 1 tablespoon of oil; season with salt and pepper. Put a spoonful of tomato in the steak and garnish with cheese. Serve immediately.

3.Chop Milanese veal.



4 veal chop, beat off to a thickness of 0.3 cm.
1 egg
1/4 tsp salt
1/8 tsp freshly ground black pepper
3/4 cup breadcrumbs
1 tablespoon chopped fresh sage or 1 tsp dried sage
5 tbsp butter
1 lemon, cut into wedges


Egg Mix with salt and pepper. Mix bread crumbs and dried or fresh sage. Lower the chops in the beaten egg, then in breadcrumbs. Remove any excess crumbs.

In a large skillet, melt the butter. Put the chops and fry until golden brown. Serve with lemon wedges.

4.Pork chop with dandelion salad.


2 chicken eggs
1 cup flour
2 cups Panko crumbs
6 pork chops weighing 100 grams.
1 tsp + olive oil for frying
4 slices bacon, cut crosswise into small pieces
2 Granny apple, peel and cut into small cubes
1/2 small red onion, cut into thin strips
1/2 cup cider
2.5 tablespoons apple cider vinegar
230 gr. dandelions, thick stems throw leaves cut crosswise into 2.5 cm. piece
Kosher salt
Heat oven to 90 ºC. Cover the pan with paper towels. In a shallow bowl, beat eggs with 1 tablespoon of water. The two plates to put the flour and breadcrumbs.
Meat salt and pepper. Roll in flour, dip in egg, allowing to drain the excess. Roll the pork with breadcrumbs. In a large frying pan to a height of 0.6 cm. Pour olive oil, warm up. 3 Add the chops and fry, turning once, until they are lightly browned, about 5 minutes. Transfer to prepared baking sheet. Put the meat in the oven to keep it warm. Repeat with remaining chops.
The pan rub, heat 1 teaspoon olive oil. Add the bacon and fry over moderate heat, stirring, until browned and crisp, 3 to 5 minutes. Add the apples and onions and cook over moderately high heat, stirring, until then, until the apples begin to soften, about 3 minutes. Add apple cider vinegar and cook until the liquid volume is reduced by half, about 3 minutes.
Spoon the mixture into a large bowl. Add dandelion greens and mix well. Season with salt and pepper and stir again. Put chops Milanese on a plate, put the salad and serve immediately.

5.Chop Milanese with eggplant and onions.



4 small eggplants, cut crosswise into 4 pieces
1 large onion, cut into 8 wedges
1 + 1/4 cup olive oil
3 tablespoons balsamic vinegar
2 cups bread crumbs
1 cup grated Parmesan cheese
2 tablespoons finely chopped sage
1 cup flour
3 large eggs, beaten
570 gr. veal chops
Salt and freshly ground pepper


Heat oven to 180 ºC. In a large bowl, combine the eggplant and onions with 1/4 cup of olive oil and vinegar; season with salt and pepper. Spread the vegetables on a baking sheet and bake for about 20 minutes, turning occasionally, until golden brown.

In a large bowl put the breadcrumbs, cheese and sage. In a separate bowl pour the flour, the second – the eggs. Chops and season with salt and pepper. Lightly roll in flour, then dip in the egg, allowing surpluses to flow into a bowl. Lightly pressing, roll cutlets in breadcrumbs.

In a large pan heat 1/2 cup olive oil. Put half of the chops and cook over moderately high heat, turning once, until tender and crisp, about 4 minutes. Transfer the chops on a platter, keep warm. Add to the pan the remaining 1/2 cup of olive oil, the remaining meat and fry it. Serve chops with eggplant and onions.

6.Milanesa lamb.



110 gr. sun-dried tomatoes in oil, drained, dry tomatoes
8 lamb chops, bone clean
2.5 cups breadcrumbs
6 large eggs
1/4 cup finely chopped parsley
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons grated parmesan cheese
Vegetable oil for frying
Kosher salt
Freshly ground black pepper


Tomatoes put in a medium bowl, add water and let stand for about 30 minutes. Chops lightly beat off to a thickness of about 1.3 cm. Season the meat with salt and pepper. In one plate put the breadcrumbs in another – beaten eggs mixed with garlic, parsley, a pinch of salt and pepper.

Tomatoes and 1/4 cup water in which they soaked, pour into a food processor. Pyurirovat until a smooth mass. When the engine is running add the olive oil, cheese. Tomato pesto and season with salt and pepper to shift into a bowl.

Roll chops in breadcrumbs, shake off the excess. Lower meat in beaten egg, giving the surplus to drain back into the bowl. Then again dipped the chop in breadcrumbs and pass on baking sheet. Repeat with remaining chops.

In a large, deep frying pan to a height of 6 cm. To pour vegetable oil. Preheat it to 180 ºC. On a baking sheet to put lattice. In a frying pan put 2-3 chops and fry on medium-high heat, turning, until golden brown, about 3 minutes. Using tongs, dip each chop bone in the oil for about 15-20 seconds. Transfer the chops on the grill and fry also remain. Serve with tomato pesto.

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