Pizza Milanese Recipes

PIZZA MILANESE

Pizza Milanese image

A pizza crust is spread with a mix of spinach and Gorgonzola, topped with mozzarella, tomato slices and more Gorgonzola cheese then baked until golden.

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 7

Ingredients

1 ready-to-use baked pizza crust (12 inch)
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup crumbled gorgonzola cheese, divided
1 tsp. olive oil
1/4 tsp. garlic powder
1/2 cup KRAFT Shredded Mozzarella Cheese
1 large tomato, sliced

Steps:

Heat oven to 450ºF.
Place pizza crust on baking sheet. Mix spinach, 1/2 cup Gorgonzola cheese, oil and garlic powder with wooden spoon until mixture forms paste; spread onto crust.
Top with mozzarella, tomato slices and remaining Gorgonzola.
Bake 15 min. or until cheeses are melted and crust is golden brown.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

MILANESA

Milanesa image

I LOVE milanesa, it's basically a mexican chicken fried steak with no gravy, I sprinkle with lemon and serve with my Easy Mexican Rice, salad and sliced avocado.

Provided by Mrs. Ambrosia

Categories Meat

Time 35m

Yield 6 pieces, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb thinly sliced top round steaks (1/4 inch thick) or 1 lb rib eye (1/4 inch thick)
15 -20 saltine crackers, finely crushed
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup flour
1 -2 egg (add a touch of milk for egg wash)
salt
pepper
olive oil (for frying, or whatever kind of oil you like to use to fry.)

Steps:

Heat Oil.
Salt and Pepper flour on one plate.
Make Egg Wash.
Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.).
I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours.
Dip steak in flour, then egg then cover with saltine crumbs.
Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin.
Drain on Paper Towels.
OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.

Nutrition Facts : Calories 341.6, Fat 14, SaturatedFat 5, Cholesterol 122, Sodium 196.6, Carbohydrate 22.9, Fiber 1.1, Sugar 1.3, Protein 29.1

CHICKEN MILANESE

Chicken Milanese image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt, divided
1/4 cup brown rice flour
2 large eggs, beaten
3/4 cup gluten-free panko breadcrumbs
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, optional
1 lemon, cut into wedges
Arugula salad, for serving, optional

Steps:

Preheat a large skillet over medium heat.
Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

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