Shortbread Crusted Pork Milanese Recipes

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SHORTBREAD CRUST



Shortbread Crust image

Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.

Provided by Silly Rabbit

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 4

1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
  • Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g

PORK MILANESE SUB



Pork Milanese Sub image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 26

Balsamic Reduction, recipe follows
1 tablespoon Dijon mustard
1/4 cup olive oil
1 pint grape or cherry tomatoes, sliced crosswise
Kosher salt
One 1 1/2-pound pork tenderloin
1/2 cup all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
2 cups Italian-style breadcrumbs
Kosher salt and freshly ground black pepper
4 cups arugula
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 large (about 24-inch) fresh French or Italian loaf (crusty and light but not too dense)
Extra-virgin olive oil, for drizzling
2 burrata cheese balls (4 ounces each), drained, sliced 1/4-inch thick
Flakey sea salt
8 leaves fresh basil
1 cup sliced pickled banana peppers, plus brine for drizzling
2 cups balsamic vinegar
1 teaspoon light brown sugar
1 teaspoon minced fresh thyme
3 cloves garlic, smashed
1/2 shallot, minced
Kosher salt and freshly ground black pepper

Steps:

  • Make the dressing and marinate the tomatoes: In a small bowl, whisk together the Balsamic Reduction and mustard. Slowly whisk in the olive oil until emulsified. In a medium bowl, combine 1/2 cup of the dressing with the tomatoes and salt to taste. Toss to coat and let sit at room temperature for at least 30 minutes. Reserve the remaining dressing for the sandwich.
  • Make the pork: Cut the tenderloin on a bias into four equal pieces. Pound out each piece between 2 sheets of plastic wrap into a long 1/4-inch-thick cutlet.
  • Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with 1 tablespoon vegetable oil (this gives it the puffy golden brown exterior we love!). Place the breadcrumbs in the third bowl.
  • Generously sprinkle the pork cutlets with salt and pepper. Dredge in the flour and shake off the excess. Then coat in the egg, allowing the excess to drip off. Coat in the breadcrumbs, pressing to make sure it all sticks. Transfer the cutlets to a sheet pan and let dry out for 5 to 10 minutes.
  • Heat the remaining 2 cups oil in a large high-sided pan or skillet over medium heat until it registers 375 degrees F on a deep-fry thermometer. Fit two sheet pans with wire racks and set aside.
  • Fry the cutlets in batches while gently shaking the skillet to ensure no sticking and that the tops of the cutlets get some love, until golden brown, 2 to 3 minutes per side. Transfer to a rack to drain.
  • Assemble the subs: In a medium bowl, combine the arugula and lemon juice. Season to taste with salt and pepper. Toss to coat. Set aside.
  • Cut the bread in half horizontally to split. Drizzle the cut sides of the bread with the reserved balsamic dressing and some olive oil. Place the burrata slices on the bottom half of the bread, ensuring that all that creamy interior goodness evenly mingles with the bread. Sprinkle with flakey salt. Layer the pork, shingled and on a bias, on top. Top with the dressed arugula, marinated tomatoes, basil and banana peppers. Drizzle with some banana pepper brine, then close up with the bread top! Slice on the bias into 4 equal sandwiches.
  • In a small saucepan, add the balsamic, brown sugar, thyme, garlic, shallots and salt and pepper to taste. Bring to a simmer, then let it cook until it reduces to 3/4 cup, 20 to 25 minutes. Set aside and let cool. Strain.

PORK MILANESE WITH CREAMY CAPER SAUCE



Pork Milanese With Creamy Caper Sauce image

Fried pork chops and tarter sauce with an Italian twist. The key to a nice crust in this recipe is: 1. using regular breadcrumbs versus panko (i use panko most of the time, but not for this dish), 2. getting the pan hot and ready for you but not exceeding medium heat or the breading will burn before the meat cooks, and 3. not turning or touching the chops it's time to flip. If you follow these instructions, you'll have a nice golden crust on your pork chops. This is a Giada recipe that hardly needed tweaking.

Provided by KPD123

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 boneless pork chops, thin-cut with fat trimmed
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1 cup breadcrumbs, italian style
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
salt and pepper
3 tablespoons vegetable oil
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
2 tablespoons heavy cream
1/4 cup capers, drained and chopped
2 tablespoons flat leaf parsley, minced
1 lemon, zest of
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a shallow bowl, combine flour, salt and pepper. In another bowl, add 2 eggs and beat until conmbined. In a third bowl, combine breadcrumbs with garlic powder and cayenne.
  • Season pork chops with salt and pepper.
  • One pork chop at a time, dredge in flour, then in eggs, then in breadcrumbs.
  • Heat a large skillet over MEDIUM heat for 5 minutes. Add oil. When oil is hot, add pork chops to the skillet. Cook pork over medium heat 4-5 minutes per side. Do not touch until 4-5 minutes is up! Set a timer!
  • For the caper sauce: Combine mascarpone and mayo. Mix in heavy cream. Add remaining ingredients. That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig!

Nutrition Facts : Calories 826.5, Fat 40.1, SaturatedFat 11.6, Cholesterol 292.1, Sodium 1140.7, Carbohydrate 42.9, Fiber 2.8, Sugar 3, Protein 69.8

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE



Pork Milanese With Creamy Caper and Lemon Sauce image

This is a recipe from Food Network's Giada De Laurentiis, I have changed somethings to Low Fat or Fat Free to lower the Calories.

Provided by Rose J

Categories     Pork

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

2/3 cup mascarpone cheese
3 tablespoons mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zest of
1 tablespoon flat leaf parsley, fresh chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more
salt, for seasoning
1/2 teaspoon fresh ground black pepper, plus more
fresh ground black pepper, for seasoning
2 large eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
3 tablespoons vegetable oil
6 lean pork chops, thin cut

Steps:

  • For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl.
  • Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
  • For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together.
  • Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs.
  • Season the pork with salt and pepper. Dip the pork, 1 at a time first in the flour, then the eggs, then the bread crumbs.
  • Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side.
  • Transfer the pork to a serving platter and serve with the sauce alongside.

Nutrition Facts : Calories 511.1, Fat 32.4, SaturatedFat 9.7, Cholesterol 142.4, Sodium 948.9, Carbohydrate 28.5, Fiber 1.7, Sugar 2.4, Protein 25.1

GOOEY BROWNIES WITH SHORTBREAD CRUST



Gooey Brownies with Shortbread Crust image

Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!

Provided by Browniegirl

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
¼ cup white sugar
½ cup butter, softened
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) bar milk chocolate, chopped
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan.
  • Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.
  • In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust.
  • Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 43.7 g, Cholesterol 50.7 mg, Fat 21 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 130.5 mg, Sugar 30.7 g

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