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Costelette di Maiale al sedano Or Pork Chops Milanese with celery salt

           The reason I went all Italian on you was simply that I had seen this recipe in La Cucina Italiana, one of my favorite magazines, the copy of which I had left out at the beach. It appeared nowhere on their excellent website, www.lacucinaitalianamagazine.com. Thank goodness for google.it.com, the Italian version of the search engine.
          The recipe that popped up was for “Costelette di vitello al sedano” which is the famous Milanese veal chop. The “Maiale” or Pork Chop makes this dish far less expensive and every bit as delicious.

              In the interest of of full disclosure, this post was previously published here in the very early days of Chewing the Fat. However, due to my breathtakingly narrow understanding of the tech part of this operation, at some point, I managed to ‘de-list’ it.  As I am in the midst of big marketing project, I can certainly use all the posts I can get.  So forgive me.
             What’s great about this dish for right now that the chop sits atop a beautiful salad of arugula, tomato and, my addition here, some sautéed Yukon gold potatoes.   It’s very simple to make, takes no time at all and I encourage you to try it even in the depths of winter.  Grape tomatoes are excellent here.
             I find the baby arugula in the plastic ‘clamshells’ is very good year ‘round and they keep for a couple of weeks in the refrigerator, a good thing because you will not need the whole package for this dish. The recipe is for two but it is a snap to double or triple: You just up the tomato and potato count by one for every chop you cook. Here it is:


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