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Beef Milanese with Winter Slaw

Beef Milanese with Winter Slaw

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  • 3 tablespoons fresh lemon juice
  • 1/4 head of red cabbage, cored, thinly sliced (about 2 cups)
  • 1 carrot, peeled, cut into matchstick-size pieces (about 1/2 cup)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup small dill fronds
  • Kosher salt, freshly ground pepper
  • 4 2-ounce slices beef top round or sirloin, pounded to 1/8' thickness
  • 2 large eggs, beaten to blend

Recipe Preparation

  • Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.

  • Season beef with salt and pepper. Place flour in a shallow dish. Place eggs in another dish and breadcrumbs in a third dish.

  • Pour oil into a large heavy deep skillet to a depth of 1/4". Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off excess. Dip beef in eggs, allowing excess to drip back into bowl, and transfer to breadcrumbs; turn and pat to coat. Transfer beef to skillet and cook until golden brown, about 1 minute. Carefully turn; cook 1 minute longer. Repeat with remaining beef. Divide beef among plates; mound slaw over. Serve with lemon wedges.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

1 serving contains: Calories (kcal) 340.1 %Calories from Fat 42.9 Fat (g) 16.4 Saturated Fat (g) 3.1 Cholesterol (mg) 121.5 Carbohydrates (g) 29.2 Dietary Fiber (g) 2.6 Total Sugars (g) 6.3 Net Carbs (g) 26.6 Protein (g) 20.1 Sodium (mg) 179.0Reviews SectionBreadcrumbs not listed with ingredients. Regular, Italian, Panko…?

6 Tasty Takes On Traditional Milanese

Milan Fashion Week is officially in full swing, which has all of us stateside craving the fashion capital’s signature food. Milanese is a classic dish in which veal chops are pounded thin, breaded, and fried. And what makes this better than your average cutlet is the unique crust — which is flavorful and crunchy — not to mention that final refreshing squeeze of lemon juice.

So if you’re hungry and wishing you were in the city itself, don’t fret. We’ve collected our favorite takes on the recipe below, making it easy for anyone to curb their Italian cravings while they catch up on all the amazing runway shows.

Rosemary Pork Milanese via Food52

Using pork instead of veal, this version of a Milanese incorporates rosemary into the breading, which elevates the flavor of the meat to another level. Served with a salad of bitter Dandelion greens and sweet corn, this dish will clean your palate and definitely keep you going back for more.

Chicken Milanese Bites via Jo Cooks

For your next party, why not transform this Italian staple into a crowd-pleasing appetizer? This recipe uses breaded chicken pieces, seasoned with Italian seasoning and fried to a crisp perfection — all in adorable bite size pieces.

Chicken Curry Milanese via Feed Your Soul 2

So how exactly would a milanese turn out if you put an Indian spin on it? Pretty damn good, if you follow this dish’s lead. This recipe takes the curry idea to an extreme.

Swordfish Milanese via Food Network

We all know that Giada De Laurentiis is the queen of Italian food and by the looks of her, anyone would be stupid not to sample some of her fare. Not a fan of veal or pork? Swap out the carnivorous stuff for a healthy alternative like fish. This seafood twist on the fried dish is healthy and light, which means you can grub out feeling guilt-free.

Beef Milanese With Winter Slaw via Epicurious

Want a dish that looks twice as big but half the calories? Pounding beef into thin “Milanese”-style cutlets makes portions look even bigger than they are, so feast your eyes.

Pork Schnitzel via The New York Times

Do as the Germans do. This traditional Austrian dish is a close cousin to classic Milanese, only usually served with some kind of potato in lieu of greens.

Pork Milanese with Apple Cabbage Slaw

The past couple days here in NJ have been really lovely, today not at all! It is freezing and windy here but thankfully its going to warm up again over the next couple days. We have had such a brutal winter this year and I am beyond ready for the warmth of the sun, hitting up the park with the boys, picnics and the beach! With the warmth in mind I wanted to make a dinner that had deliciously bright flavors! Pork Milanese with Apple & Cabbage Slaw hits it on the head!

The pork cutlets are pounded thin, breaded and pan fried until perfectly crisp on the outside. The slaw on top is so good. Crisp tart granny smith apples, the crunch of the cabbage and that onion punch! The slaw is really simply dressed in olive oil, fresh lemon juice, salt and pepper. Even if its freezing outside, the flavors of this dish will have you dreaming of blooming flowers, leaves on the trees and chirping birds! Spring is so close!

Oh AND, theres a little twist here, since trying LouAna’s Coconut Oil for the first time in my Breakfast Blueberry Oatmeal Cookies I am hooked! Being that coconut oil can withstand high temps I decided to fry up the cutlets in it. Worked great and healthier for you! This coconut oil is very neutral in flavor so no worries that your food is all going to taste like coconuts. So good!

Slow-braised beef brisket ragu with pappardelle

A delicious and classic slow-braised beef brisket ragu with pappardelle recipe.


4 rashers of streaky bacon

1 large onion finely chopped

1 carrot peeled and finely chopped

1 celery stalk, finely chopped

2 x 400gms / 28oz can Italian chopped tomatoes

2 cups of beef stock or broth

1 Tbsp chopped thyme leaves

1 tbsp chopped parsley to serve

Freshly grated Parmesan cheese to serve

Pappardelle pasta (800gms / 28oz) will feed 8 people

Preheat the oven to 150C / 300F.


Preheat the oven to 150C / 300F.

Cut the brisket into 4 pieces and season well with salt & pepper and remove from the fridge about an hour or 2 before cooking. Heat a generous splash of olive oil in the base of a large cast-iron lidded skillet and when hot, add the meat. Brown the meat until golden on all sides then remove and set aside.

In the same pan, add another splash of olive oil if necessary and add the chopped onion and bacon. Sauté for around 4 minutes until soft. Put the lid on for a minute or 2 to allow a little steam into the pan to help soften the onions. Add the chopped carrot celery and cook for another 2 – 3 minutes. Add the garlic and tomato paste and cook briefly for about 30 seconds then add the wine and allow this to reduce by half. Add the stock, bay leaves, rosemary, thyme and sugar. Add a generous amount of salt and pepper and bring everything to a bubble.

Once bubbling, add the meat back (and any juices) and close the lid and place it in the oven. Cook for 3 hours and until the meat is shredding easily. Cook for a little longer if this is not happening after 3 hours.

When this is ready, remove the meat and shred it, then return this to the sauce and reheat (if necessary) on the stovetop. The brisket ragu can be made in advance or the day before. When you are ready to serve boil the pappardelle for 5 – 6 minutes until al dente, strain and toss the rag through the pasta. Sprinkle chopped parsley and serve with generous gratings of Parmesan.

Keywords: slow braised beef brisket, ragu, pappardelle, pasta, ragu pasta, stark conde wine, red wine

How to make Milanesa de Res Recipe


  • Grind the garlic clove and peppercorn in a mortar.
  • In a large bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add a Tbsp. of water to the mortar after grinding the garlic and peppercorns.
  • In a large dish, spread the bread crumbs mixed with salt, and have another dish ready to place the steaks after breading.

  • Dip the steaks into the egg mixture.
  • Using kitchen tongs, place one steak into the crumbs, turn to coat both sides. Patting on lightly to make sure the coating adheres to the steak. Place the already-breaded steak aside on a plate. Repeat this step with the remaining steaks.
  • Once you finish breading all the steaks you will proceed to fry them. Using a large skillet, heat ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks.

Serve your milanesa de res with warm fries and a salad.

If you have any leftovers make yourself a “Torta de Milanesa” with it. I hope you enjoy my mother's Milanesa Recipe and come back to tell me about it.

Osso bucco with risotto milanese

I have wanted to make and eat Osso Bucco for the longest time and what a perfect excuse when Leopard’s Leap asked me to collaborate on a recipe with me. They wanted me to do a one-pot winter comfort dish to pair with their Culinaria Collection Grand Vin, which is a robust Bordeaux blend that deserves to stand up to something special.

I did a deep dive into researching a recipe and discovered that Osso Bucco is rather controversial. Hailing from Milan, there is debate over whether you include tomatoes or not. Many purists will say a tomato should never go anywhere near the dish, but there are so many well-respected chefs and food writers that insist on including it. I came to the conclusion that there really are two types of Osso Bucco. The Bianca version, which is without tomato and then then the tomato version which is more widely used. I felt that I wanted my version to have tomatoes.

I cooked this recipe in the oven, low and slow and on Saturday, and then reheated it and made the risotto Milanese to serve it with on Sunday. It was utterly delicious and now goes down as one of my all-time favourite comfort meals. Apart from a little prep, it’s one of those magnificent things that derives all its magic from the time it spends cooking itself slowly.

As veal shin is very difficult to come by, I used beef. I think when I make the Bianca version I will try source veal. I served it with risotto Milanese that is essential. I made a version without marrowbone because there was all the delicious marrowbone in the Osso Bucco so I didn’t feel it needed more. I did, however, finish it off with a rather generous wedge of butter. Risotto really needs the fat to give it the silky unctuousness that makes it perfect. I omitted the Parmesan cheese too. This dish is incredibly rich, I don’t think it needs the cheese. Also, White wine should be used in the making of Osso Bucco not red. Keep the red for drinking with it.

A friend advised that I should rather make a double batch and he was so right. If you are going to take the time to cook this, you really want leftovers. I’ve frozen off a few portions for those nights when I want something comforting and easy.

Grand Vin is a Bordeaux-style blend with complex layers. Aromas of vibrant red fruit, black currant and blueberry, perfectly integrated with subtle oak spices and a hint of dark chocolate in the after-taste. The ripe tannins ensure a firm, elegant structure. A sincere wine that will complement well-prepared red meat dishes.

Pork Milanese with Apple Cabbage Slaw

The past couple days here in NJ have been really lovely, today not at all! It is freezing and windy here but thankfully its going to warm up again over the next couple days. We have had such a brutal winter this year and I am beyond ready for the warmth of the sun, hitting…

Lasagna is already saucy, cheesy, and super tasty. But have you ever added cheese-filled ravioli in place of pasta sheets? Wow, is it good!

I like my lasagna with extra cheese if you please, so how could I not go for this recipe?

It&rsquos made just like your usual recipe only you can replace the pasta with filled ravioli for added cheesy goodness.

Osso Buco is traditionally made with veal shanks, white wine, vegetables, herbs, and a little tomato, but this version uses cubes of stew meat instead of the shanks to accommodate the slow-cooker. Don’t skip the lemon zest and parsley as garnish, though, because the fresh flavors are key to unlocking the full potential of the dish.

Meaty poblano chiles are a wonderful addition to corn chowder. Omit the chicken and chorizo if you prefer a vegetarian version.

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Watch the video: Κοκκινιστό μοσχαράκι που λιώνει στο στόμα. Cook #WithMe Greek tomato beef stew. (July 2022).


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