Milanese Style Scallopini With Peppery Greens Recipes

SCALOPPINE WITH ANY MEAT

Steps:

• Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
• Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

CHICKEN SCALLOPINI

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

MILANESE-STYLE SCALLOPINI WITH PEPPERY GREENS

Steps:

• For dressing, whisk oil, vinegar, and orange juice in a bowl. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing). Cover and refrigerate; toss before serving.
• In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden. Arrange cutlets on 2 dinner plates with dressed greens next to each. Garnish with lemon wedges.

LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE

Steps:

• Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
• Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
• While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.

MILANESE-STYLE CUTLETS WITH ROASTED-PEPPER & TOMATO SAUCE

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.