Tag: European
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian breaded pork chops originated from Milan, Italy; dating back as far as 1148. The pork chops are simply dredged in flour, dipped in a beaten egg, then coated with seasoned breadcrumbs mixed with parmesan cheese. They are then fried in olive oil until golden brown and crispy. You can use either bone-in or boneless chops; no more than an inch thick.
Ingredients
- 4 boneless pork loin chops 1” thick
- 1 tsp salt
- 1/2 cup flour
- 1 large egg beaten
- 2 tbsp milk
- 1 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- olive oil for frying
Instructions
- Make the assembly line: season the pork chops on both sides with salt; beat the egg and milk together; mix the Italian breadcrumbs with the parmesan cheese. Dredge the pork chops in the flour. Dip into the egg mixture. Coat with the breadcrumb mixture.
- Heat up a 1/4” of olive oil in a sauté pan over medium heat. Add in the pork chops.
- Cook for 5 minutes a side until golden brown and crispy.
Hot Dagos
Hot Dagos
Believe it or not, the hot dago is said to have originated from my hometown of Saint Paul, MN in my neighborhood of W. 7th street by Italian/Americans. This was something I ate all the time growing up and really miss. They are easy and cheap to make; plus they are just damn tasty. Some people make the hot dagos all beef; some all Italian sausage; and others with various percentages of the two meats. Once the patties are browned, they’re simmered in a marinara sauce, topped with mozzarella cheese, and served over toasted Italian bread or ciabatta rolls.
Servings: 4
Ingredients
- 1/2 lb 90% lean ground beef
- 1/2 lb pork Italian sausage mild or spicy
- 1/4 cup breadcrumbs
- 1 large egg
- 3 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 3 tbsp parsley finely chopped
- 2 tbsp olive oil
- 1 cup mozzarella cheese shredded
- 4 ciabatta roll toasted
Marinara Sauce
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 small yellow onion finely chopped
- 1/2 cup cremini mushrooms thinly sliced
- 1 Fresno chili finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup basil finely chopped
- 1 tbsp oregano
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
Instructions
- Mix the hot dago ingredients together in a bowl.
- Form into 4 thin patties.
- Heat up 2 tbsp of olive oil in a sauté pan over medium heat. Add in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions, mushrooms, garlic, and Fresno chili for 2 minutes.
- Toss in the parsley, basil, and oregano and cook for another minute.
- Stir in the tomato paste and cook for a minute.
- Pour in the canned tomatoes and red wine. Simmer covered for 5 minutes on low heat.
- Place the hot dagos in the sauce. Cover and continue simmering for 15 minutes.
- Place a 1/4 cup of mozzarella on each of the hot dagos.
- Cook uncovered for another 5 minutes until the cheese has melted.
- Place a patty and sauce on a toasted ciabatta roll.
Beef Stroganoff
Beef Stroganoff
Beef stroganoff is one of the most popular dishes in Russian cuisine. This savory dish was created by a French chef in St. Petersburg in the late 1700s; originating from a peasant beef stew, then becoming a dish of Russian aristocracy. Stroganoff always consists of thinly sliced beef(sirloin or tenderloin) cooked with onions and mushrooms in a sour cream/beef stock gravy. It is typically served with mashed potatoes, but can also be served over egg noodles or shoestring fries, with fresh dill, more sour cream, and gherkins.
Ingredients
- 24 oz top sirloin, tri-tip, or beef tenderloin thinly sliced
- 1 tbsp ground allspice
- 1 tsp sea salt
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 large white onion thinly sliced
- 8 oz cremini mushrooms sliced
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup beef stock
- 1 tbsp whole grain mustard
For Serving
- mashed potatoes, egg noodles, or shoestring fries
- fresh dill
- sour cream
- gherkins
Instructions
- Marinate the beef with allspice and salt in the refrigerator for 2 hours.
- Melt 1 tbsp of butter in a large sauté pan over medium heat. Add in the onions.
- Cook down the onions until translucent; about 10 minutes. Remove from the pan.
- Add in the rest of the butter and a tbsp of cooking oil. Add the mushrooms, paprika, and pepper.
- Cook down the mushrooms for 10 minutes. Remove from the pan.
- Add in another tbsp of cooking oil. Turn up the heat to high and add in the beef.
- Cook the beef for 2 minutes. Remove from the pan.
- Turn the heat to low. Pour in the sour cream and heavy cream. Slowly whisk in the beef stock.
- Add in the cooked onions and mushrooms, followed by the whole grain mustard.
- Add the beef back into the pan and simmer for 10 minutes.
- Serve the beef stroganoff over mashed potatoes, egg noodles, or shoestring fries with freshly chopped dill, sour cream, and gherkins.
