Best 3 Pollo Bucco Alla Milanese Recipes
**Pollo alla Milanese** is a traditional Italian dish from Milan, Lombardy, consisting of braised chicken drumsticks or thighs with vegetables, white wine, and broth. The chicken is typically browned in butter and then simmered in a flavorful sauce made with tomatoes, onions, carrots, celery, and herbs. It is often served with mashed potatoes, polenta, or risotto. This delectable dish has been a staple of Milanese cuisine for centuries and continues to be enjoyed by people all over the world.
**AliceRecipes** offers a collection of mouthwatering **Pollo alla Milanese** recipes that cater to various dietary preferences and cooking styles. Whether you prefer a classic rendition or a modern twist, our recipes provide step-by-step instructions and helpful tips to ensure a successful culinary experience.
For those seeking a traditional Pollo alla Milanese, our **"Authentic Milanese Chicken Braise"** recipe stays true to the original preparation. This recipe uses chicken drumsticks or thighs, browned in butter and simmered in a flavorful sauce made with tomatoes, onions, carrots, celery, white wine, and broth. The result is a tender and succulent chicken dish that is bursting with flavor.
If you're looking for a healthier version, our **"Light and Healthy Pollo alla Milanese"** recipe is a great choice. This recipe uses skinless, boneless chicken breasts and a lighter sauce made with vegetable broth, onions, carrots, celery, and herbs. It is a great option for those watching their calorie intake or simply seeking a healthier alternative.
For those with dietary restrictions, our **"Gluten-Free Pollo alla Milanese"** recipe is a perfect fit. This recipe uses gluten-free flour to coat the chicken, ensuring that individuals with gluten sensitivities or celiac disease can enjoy this delicious dish without worry. The sauce is also made with gluten-free ingredients, making it a safe and enjoyable option for those with gluten intolerance.
Finally, for those who love experimenting with flavors, our **"Pollo alla Milanese with a Twist"** recipe is sure to delight. This recipe incorporates unique ingredients and techniques to create a flavorful and exciting dish. The chicken is marinated in a mixture of herbs, spices, and citrus before being browned and simmered in a sauce made with tomatoes, white wine, and sun-dried tomatoes. The result is a dish that is bursting with flavor and sure to impress your taste buds.
No matter which recipe you choose, **AliceRecipes** ensures that you have all the necessary information and guidance to create a delicious and satisfying Pollo alla Milanese. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to the heart of Milanese cuisine!
TORTA DE MILANESA DE POLLO
The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 2
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
- Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
- Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
- Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
- Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
- Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.
Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g
OSSO BUCO ALLA MILANESE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 2 grams, Protein 99 grams, SaturatedFat 7 grams, Sodium 1648 milligrams, Sugar 4 grams
OSSO BUCCO ALLA MILANESE
Make and share this Osso Bucco Alla Milanese recipe from Food.com.
Provided by Tonkcats
Categories European
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 855.9, Fat 9, SaturatedFat 5.2, Cholesterol 20.4, Sodium 478.5, Carbohydrate 161.5, Fiber 4, Sugar 3.1, Protein 13.9
Tips:
- Choose the right cut of meat. Beef shank is the traditional cut used for pollo bucco alla milanese, but you can also use veal shank or pork shoulder. Look for meat that is well-marbled with fat, as this will help to keep it moist during cooking.
- Brown the meat well. Browning the meat before braising it will help to develop its flavor and color. Be sure to brown the meat in a hot skillet over medium-high heat until it is well-browned on all sides.
- Use a good quality wine. The wine you use in the braising liquid will add a lot of flavor to the dish, so be sure to choose a wine that you enjoy drinking. A dry red wine, such as Chianti or Barolo, is a good choice.
- Add plenty of vegetables. Vegetables add flavor and nutrition to the dish, so be sure to add plenty of them. Carrots, celery, onions, and tomatoes are all good choices.
- Cook the dish slowly. Pollo bucco alla milanese is a slow-cooked dish, so be sure to give it plenty of time to simmer. The meat should be cooked until it is fall-apart tender, which will take about 2-3 hours.
Conclusion:
Pollo bucco alla milanese is a hearty and flavorful dish that is perfect for a special occasion. It is made with beef shank or veal shank that is braised in a rich tomato sauce. The meat is fall-apart tender and the sauce is packed with flavor. This dish is sure to impress your guests.
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