Best Pork Steak Valdostana From A Region Of Italy Recipes

Pork Medallion Valdostana with Marsala Essence image

Provided by LeAnne Conaway

Categories Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

4 ounces pork medallions, 1 inch cut pocket
1 ounce Fontina cheese
1/2 cup flour
2 eggs, beaten
1 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
olive oil

Steps:

Stuff pork with cheese slice and refrigerate for at least one hour.
Dust pork medalion with flour, dip in egg, repeat, and then dip in bread crumbs/parmesan mixture.
Sear in 1 oz olive oil, 3-4 minuts on both sides and finish in 350 degree oven for 15-20 minutes.

Nutrition Facts : Calories 297.1, Fat 9.2, SaturatedFat 4, Cholesterol 138.2, Sodium 729.5, Carbohydrate 33, Fiber 1.9, Sugar 2.1, Protein 19.2

Classic Valdostana image

Provided by Redazione Web

Time 30m

Yield 4

Number Of Ingredients 8

4 slices of veal sirloin
4 large, even slices of Fontina PDO
4 slices smoked ham
2 eggs
null Flour
null Bread crumbs
null Butter
null Salt

Steps:

Beat the sirloin slices with a meat tenderizer. For best results and to not ruin the fibers of the meat, cover it with plastic wrap first.|Place a slice of smoked ham in the center of each slice of fontina cheese, then fold it in half; make sure that this "sandwich" is not larger than the slices of meat.|Place each cheese/ham filling on each slice of beef, almost at the center, and fold the meat over. Seal the "wallets" you just made by pressing along the edges with your fingers.
Pass the valdostanas in flour and gently shake them to eliminate any excess. Quickly dip them in the beaten eggs.|Cover them in plenty of breadcrumbs, then press them along the edges again to double check they're properly closed.|Heat about 1/4 cup of butter in a pan and once bubbling, brown the valdostanas for 4 minutes on each side. Gradually add small pats of butter to make sure that it never browns and the temperature does not rise too much, which would burn the bread crumbs; drain the valdostanas on paper towels, salting them only at the end.

Italian-Style Pork Steaks With Sage and White Wine image

Provided by English_Rose

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 ounce butter
1 tablespoon olive oil
2 pork shoulder steaks
6 -8 fresh sage leaves
2 garlic cloves, finely chopped
7 tablespoons dry white wine
salt and pepper

Steps:

Heat the butter in a frying pan with the oil until sizzling. Add the steaks and cook over a medium heat for 15 minutes, turning once until the meat is lightly browned on both sides.
Pour off any fat from the pan and add the sage leaves, garlic and plenty of seasoning. Cook for 1 minute then add the wine. Cover the pan and simmer gently for 2 more minutes.
Transfer the steaks to warmed serving plates, increase the heat and simmer the juices until reduced to half. Season to taste and pour over the steaks.

Nutrition Facts : Calories 156.3, Fat 12.5, SaturatedFat 4.6, Cholesterol 15.2, Sodium 53.8, Carbohydrate 2.3, Fiber 0.1, Sugar 0.5, Protein 0.3

Pork Steak Valdostana (from a region of Italy) image

Provided by Vera Cardia @bedda33

Categories Pork

Number Of Ingredients 5

1 pound(s) thin sliced pork steaks
1/2 pound(s) boiled/cooked ham shaved
1/2 cup(s) butter, unsalted
1/2 pound(s) mozzarella cheese shredded or sliced
- salt and pepper

Steps:

Fry the pork steaks in butter and little salt on one side for about 5 min., then flip over. Add a slice of ham and mozzarella. With a spoon, gather some hot butter from the pan, and pour over the cheese to help melt and give it a golden brown look, cook for about 5 min, or until the bottom of the steak is lightly brown. Serve with roasted pepper salad, or anything you like.
Roasted pepper salad - 2 Whole bell peppers roasted on the grill or on a griddle, peeled, cleaned of any burned skin. I don't wash them to retain flavor, but I run my hand in the water as I brush the burned parts and seeds off. Cut them in strings, add garlic, olive oil, the juice of a half lemon, salt and powder red pepper.