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When I was an apprentice in the black forest in the sixties, “Veal Chop Milanese” (Kalbskotelett Mailänder Art), a slightly different version of the milanesa on this post, was a very popular dish. It was one that I was hoping to be able to afford to eat when I finally became a cook and earned a bit of money. It was a bread and parmesan breaded, ham and cheese stuffed chop of milk-fed veal, typically served on top of spaghetti with tomato sauce. However, while still an apprentice, a veal chop was out of my financial reach and so I had to wait a few years before I could actually afford to dig into one. In the meantime, the far more affordable version was made of a breaded pork chop instead of milk-fed veal. Great food too, but not exactly the real thing 😦
Here now is my own version of a “Schweinesteak Mailänder Art” :
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Bon Appetit ! Life is Good !
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Breaded Pork Chop “Milanese”
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Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce
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Milanesa
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Ham& Cheese Stuffed Pork Cutlet
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- mise en place
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- cut a large pocket into cutlet
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- roll one slice of swiss with one slice of ham
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- ham& cheese
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- stuff into cutlet, bread with flour, egg wash and half breadcrumbs, half grated parmesan
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- meanwhile, saute grape tomatoes and garlic in butter
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- deglaze with red wine, reduce to almost dry
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- add heavy cream, oregano, sea salt and cayenne pepper, simmer until reduced by half
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- add freshly cooked bucatini and a small amount of grated parmesan, mix well, check/adjust seasoning
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- saute cutlets in peanut oil until almost done, discard oil, finish with fresh butter
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- Milanesa
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- Schweinesteak Mailänder Art
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- Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce
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- Breaded Pork Chop “Milanese”
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- Ham& Cheese Stuffed Pork Cutlet
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ChefsOpinion 