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 épluchées200 g de lentilles blondes de St Flouranglaise:1oeuf battu un peu d'huile sel et poivre2 beaux cèpes frais ou surgelé propres taillés en petits dés1 gousse d'ail dégermée et hachée avec un peu de persil platun peu de farine de seiglebeurre et huileun peu de graisse de canard (si possible)dans une boule a thé (thym laurier sarriette etc)30 g de magret fumé taillé en petits dés50 g de Parmesan fraîchement râpé mélangé a 50 g de chapelure finesel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 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).

Porc Cèpes Lentilles Langue de porc Langue Viande