PILAF-STYLE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.
CHEESY RICE PILAF
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
- Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
- When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.
CHICKEN CUTLETS MILANESE
Make and share this Chicken Cutlets Milanese recipe from Food.com.
Provided by TATYANA NGAI
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow bowl or pie plate, lightly beat the eggs with the milk.
- In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt.
- Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate).
- In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking.
- Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side.
- With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken.
- Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Filet Mignon
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
MILANESE-STYLE CUTLETS WITH ROASTED-PEPPER & TOMATO SAUCE
Milanese-style cutlets are simple and elegant when served on a bed of lightly dressed arugula leaves. Veal cutlets are perhaps the most well known, but any tender meat can be pounded into thin cutlets. For this recipe you can substitute boneless beef sirloin, pork loin, or chicken breast.
Provided by Claudia Wey
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute' onion in 1 tablespoons oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes.
- Stir in tomato and rosted pepper; cook until heated through.
- Transfer mixture to a blender; puree until smooth.
- Return sauce to saucepan, stir 2 tablespoons parsley, vinegar, salt and pepper.
- Keep sauce warm until ready to serve.
- Combine panko with the remaining 2 tablespoons parsley in a shallow dish.
- Whisk together eggs and Dijon in another shallow dish.
- Place flour in a third shallow dish.
- Season panko mixture, egg mixture, and flour with salt and pepper.
- Coat meat in flour, tapping to remove excess.
- Dip meat into the egg mixture and then into the panko mixture.
- Heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
- Working in two batches, saute' cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
- Transfer cutlets to a paper-towel-lined plate to absorb excess oil, then to a cooling rack so bottom cutlets don't get soggy.
- Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
- Serve cutlets with roasted pepper and tomato sauce.
Nutrition Facts : Calories 571.3, Fat 33.9, SaturatedFat 6.9, Cholesterol 163.4, Sodium 835, Carbohydrate 39.7, Fiber 4, Sugar 5.7, Protein 26.8
LAMB CHOPS WITH POMEGRANATE SAUCE & SAFFRON PILAF
Steps:
- Preheat the broiler and arrange the rack 8 inches from the broiler.
- Heat a pot with a tight-fitting lid over medium heat. Add the butter and melt, then add the orzo and stir. Toast the pasta to golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads to the pan and stir in the stock. Bring the liquid to a boil, then reduce to a simmer and cover the pot. Cook the rice for 15 to 18 minutes, until tender.
- Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Add the wine and Worcestershire to the juice, then add the peppercorns, cloves, and bay leaf. Bring to a boil, reduce the heat to a simmer and reduce the liquid by half, 6 minutes or so. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture back into the sauce. Cook to thicken, about 1 minute; remove the whole cloves and bay leaf before serving.
- Arrange the chops on a broiler pan and season with salt and pepper. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
- When the chops go in, heat the EVOO in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then wilt in the spinach and season with salt, pepper, and nutmeg.
- Serve the chops topped with pomegranate sauce, and with saffron pilaf and wilted spinach alongside.
More about "cheese crusted cutlets with raw sauce and milanese style rice pilaf recipes"
PARMESAN CRUSTED CHICKEN {CHICKEN MILANESE} - THE ... - THE …
From theseasonedmom.com
CHICKEN MILANESE - BREADED CHICKEN CUTLETS - BIGOVEN.COM
From bigoven.com
10 BEST CHICKEN CUTLET AND RICE RECIPES - YUMMLY
From yummly.com
CHEESE CRUSTED PORK CHOPS RECIPE - ONTARIO PORK
From ontariopork.on.ca
PERFECT VEAL CUTLET MILANESE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE …
From pinterest.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE …
From pinterest.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE …
From pinterest.com
CHEESE-CRUSTED CHICKEN CUTLETS WITH RAW SAUCE AND MILANESE …
From mamasitasinthekitchen.blogspot.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE …
From copymethat.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF
From recipesformamas.blogspot.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF
From mastercook.com
RACHAEL RAY CHICKEN CUTLETS MILANESE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF
From recipenet.org
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE …
10 BEST ASIAN RICE PILAF RECIPES - YUMMLY
From yummly.com
FAMILY SECRETS | 30 MINUTE MEALS - FOOD NETWORK
From foodnetwork.com
RAW MEXICAN “RICE” PILAF WITH SPICY “CHEESE” TOPPING - DHERBS …
From dherbs.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF
From favoreatsapp.com
CHINESE SOY SAUCE RICE PILAF (酱油炒饭) - RED HOUSE SPICE
From redhousespice.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE …
From pinterest.co.uk
CRUSTED CUTLETS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
RAW MEXICAN “RICE” PILAF WITH SPICY “CHEESE ... - THE FULL HELPING
From thefullhelping.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF
From pinterest.co.uk
CHEESE CUTLET, RICE CUTLET AND MORE: 7 VEGETARIAN CUTLET RECIPES …
From food.ndtv.com
CHEESE CRUSTED CHICKEN CUTLETS - ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
10 BEST MEDITERRANEAN RICE PILAF RECIPES - YUMMLY
From yummly.com
CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love