Best Pollo Bucco Alla Milanese Recipes

CHICKEN MILANESE

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the chicken with salt and pepper. Working with 1 piece of chicken at a time, dip it first in the flour, shaking off excess. Next, place the floured chicken into the beaten eggs, coating completely. Place the chicken into the bread crumb mixture and gently press crumbs into the chicken. Set aside on large plate and continue with remaining chicken slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded chicken in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked chicken on rack, season with salt and place in oven to keep warm. Continue with remaining chicken.
• Serve with lemon wedges.

OSSO BUCCO ALLA MILANESE

Steps:

• Cut two veal shanks into 2-inch pieces.
• Roll shanks in flour and saute in butter over high heat until brown on all sides.
• Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
• Reduce heat, cover and braise for 10 minutes.
• Add white wine. Cover and gently simmer for 2 ho urs.
• The liquid should barely cover the meat. Just before serving, stir in the gremolada.
• This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.

OSSO BUCO ALLA MILANESE

Steps:

• Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
• Preheat oven to 350 degrees.
• To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
• Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
• Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
• Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.