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Cooker.Babele
Bocconcini di Milanese Marinati
Selected language: English
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Marinated Milanese-Style Meat Chunks
Recipe posted by alverman - Translation by damo267 - Go to italian recipe
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Ingredients
Pork or veal, thin sliced
Eggs
Flour
Bread crumbs
Salt and pepper
Ripe tomatoes
Extra virgin olive oil
Peanut oil for frying
Basil
Balsamic vinegar
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Preparation
Prepare the meat cutting it in small pieces (approx. 3 in. per side) and beat it to make it even thinner if possible. Beat the egg with a pinch of salt and pepper. Prepare some flour on a plate and the bread crumbs on a separate plate. Put the meat on the flour plate. Press on both sides then shake well to eliminate flour in excess. Pass the meat into the beaten egg mixture, drain it and then bread it. Fry and dry on paper towel. Set aside.
Prepare a concasse with the tomatoes: cut them in halves, squeeze seeds and liquid in excess and then dice them. Add a little bit of salt and leave it to rest on a colander to lose water. Put them in a bowl.
Prepare a dressing with olive oil, basil, salt, pepper and vinegar. Pour it over the tomatoes.
In a wide pan start composing the dish as if you were making lasagna: start with some tomatoes on the bottom, then a layer of meat, then a layer of tomatoes, meat, tomatoes and so on. End with tomatoes. Cover with wrap and let rest for at least a few hours (even a whole day). If you refrigerate, make sure you allow some time to get back to room temperature before serving.
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Photo
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