OSSO BUCO ALLA MILANESE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
- Preheat oven to 350 degrees.
- To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
- Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
- Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
- Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 2 grams, Protein 99 grams, SaturatedFat 7 grams, Sodium 1648 milligrams, Sugar 4 grams
POLLO BUCCO ALLA MILANESE
Make and share this Pollo Bucco Alla Milanese recipe from Food.com.
Provided by Cathy Kerton-Johnson
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat the chicken thighs in flour and season with salt and pepper.
- Heat the olive oil in a stove-proof casserole on the stove.
- Brown the chicken until golden all over.
- Add the garlic clove, bay leaf, spices and white wine.
- Cover and cook in medium oven until tender, about an hour.
- Remove from the oven.
- Stir together the parsley, garlic and lemon.
- Toss the chicken thighs in the mixture.
- Serve immediately with risotto.
Nutrition Facts : Calories 583.6, Fat 41.8, SaturatedFat 9.8, Cholesterol 157.9, Sodium 150, Carbohydrate 6.5, Fiber 0.4, Sugar 0.9, Protein 33.3
OSSO BUCCO ALLA MILANESE
Make and share this Osso Bucco Alla Milanese recipe from Food.com.
Provided by Tonkcats
Categories European
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut two veal shanks into 2-inch pieces.
- Roll shanks in flour and saute in butter over high heat until brown on all sides.
- Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
- Reduce heat, cover and braise for 10 minutes.
- Add white wine. Cover and gently simmer for 2 ho urs.
- The liquid should barely cover the meat. Just before serving, stir in the gremolada.
- This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
Nutrition Facts : Calories 855.9, Fat 9, SaturatedFat 5.2, Cholesterol 20.4, Sodium 478.5, Carbohydrate 161.5, Fiber 4, Sugar 3.1, Protein 13.9
TORTA DE MILANESA DE POLLO
The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 2
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
- Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
- Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
- Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
- Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
- Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.
Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g
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