Recipe: Milanaise of Pork Tongue

Name: Les Milanaises de langue de porc
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: Lentilles blondes de St Flour au juset duxelles de cèpes.Petite histoire de la préparation de cette recette :; Un ami, christophe, il y a peu, me ramène de Cahors une langue de porc cuite et épluchée certainement préparée par sa maman, voyons voir quoi en faire (sourires) ?; Voilà j'ai trouvé ! simplement me servir de ce que j'ai «sous la main» du parmesan, des cèpes et bien sur mes lentilles blondes de St Flour.; Milanaises de langue de porc pour 4 personnes :; 2 langues de porc cuites et épluchées; 200 g de lentilles blondes de St Flour; anglaise:1oeuf battu un peu d'huile sel et poivre2 beaux cèpes frais ou surgelé propres taillés en petits dés; 1 gousse d'ail dégermée et hachée avec un peu de persil plat; un peu de farine de seigle; beurre et huile; un peu de graisse de canard (si possible); dans une boule a thé (thym laurier sarriette etc); 30 g de magret fumé taillé en petits dés; 50 g de Parmesan fraîchement râpé mélangé a 50 g de chapelure fine; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 20 min

Cook 35 min

Total 55 min

Servings 4 serv.

Ingredients for 4 servings

Blonde lentils from St Flour with sauceand cèpe duxelles.

A little story about the preparation of this recipe:
A friend, Christophe, recently brought me a cooked and peeled pork tongue from Cahors, certainly prepared by his mother, let's see what to do with it (smiles)?
That's it, I found it! simply use what I have "at hand" parmesan, cèpes and of course my blonde lentils from St Flour.
Milanaise of pork tongue for 4 people:
2 cooked and peeled pork tongues
200 g blonde lentils from St Flour

breadcrumb coating: 1 beaten egg a little oil salt and pepper

2 beautiful fresh or frozen cèpes, cleaned and cut into small dice
1 clove of garlic, deodorized and chopped with a little flat parsley
a little rye flour
butter and oil
a little duck fat (if possible)
in a tea ball (thyme, bay leaf, savory etc)
30 g smoked duck breast cut into small dice
50 g freshly grated Parmesan mixed with 50 g fine breadcrumbs
salt and ground pepper.

Step-by-step directions

1 Put your washed lentils in a casserole, cover with water, add your tea ball and let cook gently covered for 25 minutes.

2 Meanwhile, slice your tongues into 12 strips about 1 cm thick.

3 Prepare 3 plates, one with the flour, another with the breadcrumb coating and finally the last one with the parmesan breadcrumb mixture.

4 Pass the escalopes first in the flour then in the breadcrumb coating and finally in the milanaise.

5 In a large pan put to heat butter and a little oil (or duck fat) then roast without burning your escalopes which should remain golden (5 minutes on each side), remove to a plate and keep warm in the oven at 80°(th2-3).

6 In the same pan quickly sauté your cèpes for 1 minute, salt and pepper then add your parsley mixture and remove from heat covered.

7 Test your lentils, remove your tea ball, remove some juice and add your smoked duck breast dice.

8 Plating:
On your 4 hot plates pour the lentils at the bottom, then place your 3 escalopes and fill the spaces with your cèpe duxelles.
And so, if your children started to like pork tongue?
to be seen (smiles).