Jason Atherton’s recipe for Pork Milanese Takes Italian Classics to New Heights

Jason Atherton, a renowned British chef, is popularly known for his unique take on classic dishes. Among his best creations is the Pork Milanese – a deliciously crisp and golden-brown dish that’s perfect for any dinner table. Made with seasoned pork escalopes, creamy risotto, and a tasty tomato sauce, this dish is an Italian classic with a modern twist.

While Pork Milanese may sound intimidating to some, preparing it at home is relatively straightforward if you have the right ingredients and equipment. Here’s Jason Atherton’s recipe for pork Milanese for you to try this weekend.

Ingredients:

– 4 pork loin medallions
– 100g plain flour
– 2 eggs, beaten
– 150g breadcrumbs
– 100g Parmesan cheese, finely grated
– 4 tbsp olive oil
– Salt and pepper to taste
– 300g risotto
– 1 onion, finely diced
– 2 garlic cloves, minced
– 1l chicken stock
– 50g unsalted butter
– 100g Parmesan cheese
– Salt and pepper to taste
– Tomato sauce
– Olive oil
– 4 garlic cloves, finely chopped
– 2 x 400g cans chopped tomatoes
– 1 large handful of basil leaves, roughly chopped
– Salt and pepper

Instructions:

1. Start by making the tomato sauce. Heat some olive oil in a pan, add the garlic cloves and fry until lightly golden. Add the chopped tomatoes, chopped basil leaves, and season with salt and pepper. Simmer on low heat for 30 minutes or until the sauce thickens.

2. For the risotto, heat the butter in a large saucepan over medium heat. Add the onions and fry until translucent. Add the garlic cloves and rice, and stir for 2 minutes until the rice is coated in butter. Add the chicken stock, season with salt and pepper, and simmer gently, stirring occasionally until the rice is cooked and the sauce is creamy. Add Parmesan cheese, stir and season again.

3. Next, prepare the pork medallions. Place each medallion between two pieces of cling wrap and flatten with a meat mallet. Season with salt and pepper.

4. In separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese. Dip the pork medallions into the flour, then the egg, and finally the breadcrumb mixture.

5. Heat the olive oil in a frying pan over medium heat. Fry the pork medallions for 2-3 minutes on each side until golden and crispy.

6. To serve, place a spoonful of risotto on each plate, then top with a pork medallion. Pour over some tomato sauce and serve with a fresh green salad.

This recipe is the ultimate comfort food that’s perfect for any occasion. The crispy pork medallions are simply delicious and complimented perfectly by the creamy risotto and tangy tomato sauce. Jason Atherton’s recipe for Pork Milanese transforms this traditional Italian dish into a new and exciting meal.

So, why not give this recipe a try the next time you’re in the mood for something different? With its simple ingredients and easy preparation, this dish will impress your friends and family and make you feel like a professional chef in no time.

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