Milanese Style Pork Chops with Toscana Style White Beans and Swiss Chard!
Everybody likes the classic Milanese breaded pan fried veal cutlet that is flavored with a squeeze of lemon juice. Many people outside of Italy do not realize that pork is popular in that country too. Everybody knows that pork is much cheaper than veal. When pork is used for Milanese style preparations, the menu must state that pork is the featured meat in that entree, so no customers are disappointed.
Tuscany is known for good hearty country style Italian food. Tuscany is famous for the classic pasta fagiole and the original Bolognese that is made with pork. Chile peppers are commonly used to flavor food in Tuscany. Cucina di Toscana is some of my favorite regional Italian food!
Bietole con Fagioli Cannellini al Toscana is usually served as a zuppa with crusty Toscana bread. When it is served as an accompanying vegetable with a cafe style entree, less liquid should be used for braising.
Bietole con Fagioli Cannellini alla Toscana Recipe:
Heat a saute pan over medium/medium low heat.
Add 1 splash of olive oil.
Add 2 cloves of chopped garlic.
Saute till the garlic starts to turn a golden color.
Add 1 heaping tablespoon of thin sliced celery.
Add 1 heaping tablespoon of chopped carrot.
Add 1 tablespoon of chopped onion.
Saute till the vegetable just start to become tender.
Place 2 imported Italian canned plum tomatoes that are packed in their own juices on a cutting board.
Cut the tomatoes into thin strips.
Add the tomato strips.
Add an equal proportion of the tomato juices from the can.
Saute till the tomatoes start to cook.
Add 2 to 3 medium size trimmed Swiss Chard leaves that are cut into wide large pieces.
Saute till the chard starts to wilt.
Add 1 cup of rinsed cooked cannellini or rinsed canned cannellini. (Cannellini are white kidney beans.)
Add 1 cup of chicken broth.
Add 1 pinch of oregano.
Add 1 pinch of crushed red pepper.
Add sea salt and black pepper.
Reduce the temperature to low heat.
Simmer and reduce the liquids in the pan, till a small amount of a thin sauce is formed.
Add 1 very small squeeze of lemon juice.
Add 1 tablespoon of virgin olive.
Toss the ingredients together.
Keep the Bietole con Fagioli Cannellini al Toscana warm over very low heat.
Costolette di Maiale alla Milanese Recipe:
Trim the excess fat off of two thin 4 ounce to 5 ounce pork chops that have the bones attached.
Dredge the pork chops in flour.
Dredge the pork chops in egg wash.
Dredge the pork chops in plain fine Italian bread crumbs that are lightly seasoned with sea salt and black pepper.
Heat a large saute pan over medium/medium high heat.
Add 1 generous splash of blended olive oil. (The oil should be about 1/4" deep for pan frying.)
Add the 2 breaded pork chops.
Pan fry the pork chops on both sides, till they turn a light golden brown color. The pork chops may have to be flipped twice, so the breading does not cook too quickly! Take care not to damage the breaded coating.)
Set the pan fried breaded pork chops on a dry towel to remove any excess oil.
Costolette di Maiale alla Milanese e Bietole con Fagioli Cannellini alla Toscana:
Place a mounded portion of the Bietole con Fagioli Cannellini alla Toscana on the back center of a plate. Try not to place too much of the braising liquid on the plate, so the plate remains neat.
Lean the 2 Costolette di Maiale alla Milanese against the mound of the Bietole con Fagioli Cannellini alla Toscana.
Garnish with a few long thin sliced slivers of spring green onion. (It is springtime, so go with a signature spring garnish instead of garnishing with Italian parsley!)
Squeeze some fresh lemon juice over the Milanese style pork chops to finish the entree! (No lemon slices are necessary for a garnish on this country style presentation.)
Serve with some sliced warm crusty Tuscany bread!
Delicious! This is one very satisfying and good tasting plate of Italian food. Costolette di Maiale alla Milanese e Bietole con Fagioli Cannellini alla Toscana is a perfect entree for spring and early summer. Yum! Ciao Baby! ... Shawna