Thursday, September 1, 2016

Pork Chops Milanese with Bietole con Fagioli

     Milanese Style Pork Chops with Tuscany Farm Style White Beans!
     Milanese style breaded pan fried veal cutlet is a classic Italian entrée.  Many other protein items can be prepared Milanese style too.  Milanese Pork Chops are a nice choice for a rustic farm style entrée.
     Tuscany is known for hearty country style Italian food.  Tuscany is famous for classics like Pasta Fagiole and the original Bolognese that is made with pork.  Chile peppers are part of this cuisine too.  
     Swiss Chard and White Beans (Bietole con Fagioli Cannellini) is usually served as a soup with crusty Toscana bread.  Swiss Chard and White Beans can also be served as a country style vegetable accompaniment. 

     Bietole con Fagioli (Country Style Swiss Chard and Cannellini Beans):
     This recipe yields 2 portions.  (About 2 1/2 cups)
     Step 1:  Heat a wide sauce pot over medium/medium low heat.
     Add 1 1/2 tablespoons of olive oil.
     Add 1 teaspoon of chopped garlic.
     Sauté till the garlic starts to turn a golden color.
     Step 2:  Add 2 tablespoons of thin sliced celery.
     Add 1 tablespoon of small chopped carrot.
     Add 1 tablespoon of small chopped onion.
     Sauté till the vegetable just start to become tender.
     Step 3:  Add 2 imported Italian canned plum tomatoes that are cut into 1/4" wide strips.  
     Add 3 medium size trimmed Swiss Chard leaves that are cut into wide pieces. 
     Sauté till the chard starts to wilt.
     Step 4:  Add 1 1/2 cups of rinsed canned (or pre-cooked) Cannellini Beans.   
     Add 1 cup of chicken broth.
     Add 1/4 cup of tomato juice.
     Add 1 pinch of oregano.
     Add 1 pinch of crushed red pepper.  
     Add sea salt and black pepper to taste.
     Step 5:  Bring the liquid to a gentle boil.
     Reduce the temperature to low heat.
     Simmer and reduce till the excess liquid evaporates and the sauce is a thin consistency.  
     Step 6:  Add 1/2 teaspoon of lemon juice.
     Add 1 tablespoon of virgin olive.
     Toss the ingredients together.
     Keep the Bietole con Fagioli warm over very low heat.

     Pork Chop Milanese:
     This recipe yields 1 hearty portion (or 2 petite portions).
     Step 1:  Select 2 thin pork chops that weigh about 4 1/2 ounces apiece.  
     Trim the excess fat off of pork chops and leave the bone attached.
     Step 2:  Dredge the pork chops in flour.
     Dredge the pork chops in egg wash.
     Dredge the pork chops in plain fine Italian bread crumbs that are lightly seasoned with sea salt and black pepper.
     Step 3:  Heat a wide sauté pan (or cast iron skillet) over medium heat.
     Add enough blended olive oil, so the oil is 1/4" deep.
     Adjust the temperature, so the oil is 350ºF.
     Step 4:  Place the 2 breaded pork chops in the hot oil.
     Pan fry the pork chops on both sides, till they are fully cooked and the breading is golden brown.  
     *The pork chops may have to be flipped twice, so the breading does not cook too quickly!  
     Step 5:  Place the fried breaded pork chops on a wire screen roasting rack over a drip pan to remove any excess oil.

     Pork Chop Milanese with Bietole con Fagioli:
     This recipe describes 1 entrée.
     Step 1:  Mound a generous portion of the Bietole con Fagioli on the back half of a plate.
     Step 2:  Place the 2 Pork Chops Milanese on the front half of the plate, so they lean against the beans.
     Squeeze about 1 teaspoon of fresh lemon juice over the pork chops.
     Step 3:  Garnish with a few long thin green onion slivers.  
     Serve with some sliced warm crusty Tuscany style bread on the side!

     This a satisfying plate of Italian style comfort food!  

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