Following the eggplant Milanese in the air fryer that I «told you» about a few months ago, I was trying other similar recipes such as the lemon pasta Milanese, perfect for both everyday days and weekends when you don’t know what to cook. On this occasion I bring you another recipe, more of a 2 in 1, which combines the traditional Milanese and the popular Sanfaina. You can imagine that with such combination of flavorsa round plate will come out that you can serve as a single dish.

The recipe comes from Joseba Arguiñano, who presented it on the program «Cocina Abierta» on Antena 3, in which she regularly collaborates with her father Karlos Arguiñano. What I like most is that it is traditional cuisine that allows you to eat well. with seasonal ingredients and techniques accessible to all levels of cooking.

Milanese with gratin sanfaina

With good raw materials you ensure part of the success of a good dish. For today’s recipe, make sure the pork chops are fresh and they have some fat, so they will be juicy once they are fried. Could you use another piece? Yes, boneless pork loin or pork leg. The final touch of this dish is the gratin for which you can use a normal intensity grated cheese or a slightly stronger one. To your liking.

Ingredients

For the sanfaina:

Preparation method

It is an easy recipe whose secret is in sauté the different vegetables without rushing so that they look good and you get a sanfaina of 10.

Broadly speaking, this would be the step by step of this dish. It’s super easy and well worth it!

• Heat oil in a frying pan and brown the garlic. Immediately add the chives and sauté them over medium heat for about 10 minutes.
• Next add the peppers and eggplants. Also season them over medium heat for about 20 minutes. After that time, add the tomato, season and add the thyme. Adjust the salt level and cook over low heat for another 20 minutes.
• Make a small cut on the edge of the chops to prevent them from shrinking when frying. Season them with salt and pepper and add a little lemon zest on both sides.

• Mark the chops with the side opposite the edge of the knife to flatten them and give them the traditional diamond shape. Dust them with flour, then pass them through beaten egg and breadcrumbs. Then fry them in batches in the pan, for 1 or 2 minutes on each side. Let them drain on absorbent paper.
• Finally, arrange the chops on a baking tray and cover them with the sanfaina. Sprinkle with grated cheese and a little pepper. Gratin until they are to your liking.