This is one of those recipes I am truly proud of 😍
My Chianina medallions with lemon and ginger are a little masterpiece of simplicity and character, a dish I love deeply and prepare every time with a huge smile.
The Chianina, tender and juicy, meets the freshness of lemon and the spicy, slightly sharp touch of ginger, creating a surprising and super-fragrant balance. It’s a recipe that’s elegant without being complicated, perfect when you want to bring something special to the table without stressing at the stove.
Every bite is a treat: fresh, aromatic, delicious (yes, I say it without false modesty 😄). It’s one of those dishes that win you over immediately and make you want seconds.
If you love quality meat and combinations that enhance without covering, this recipe is for you. Make it, taste it… and tell me if you don’t fall in love with it too 💛🍋✨
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz ground Chianina
- 1 cup breadcrumbs
- 1/3 cup grated Parmesan
- 2 eggs
- 1/2 cup milk (lactose-free is fine too)
- lemon zest (finely grated zest of 1 untreated lemon)
- fresh ginger (juice from about a 3/4-inch piece (about 2 cm))
- 1 clove garlic
- 1 bunch parsley, chopped (fresh)
- 1/2 tsp fine salt (to taste)
Steps
In a large bowl place the finely ground Chianina.
Add:
– the finely grated zest of an untreated lemon
– fresh ginger squeezed with a garlic press (a little goes a long way; it should perfume, not overpower)
– all the other ingredients: breadcrumbs, grated cheese, eggs, milk, garlic pressed with a garlic press, chopped parsley and the salt. Adjust the salt according to your tastes.
Mix first with a fork and then use your hands to thoroughly combine the mixture.
Cover the bowl and let rest for 10–15 minutes.
Divide the mixture into equal portions (about 2 tablespoons of mixture).
With slightly oiled hands form compact medallions, round and not too flattened (about 3/4-inch thick).
A little trick: make a slight indentation in the center with your thumb; this will help the medallions cook evenly and stay nice and juicy 😍
Set them aside at room temperature for a few minutes before cooking.If you have a special pancake pan (click this link to see it) use it also for the meat medallions; they’ll cook better and keep their shape. If you don’t have one, a good quality non-stick skillet will work fine.
Brush it with a thin layer of olive oil, or even better, Ghee, and place it over low heat. It should be hot but not smoking.
Place the Chianina medallions in the pan and let them cook without touching for 2 minutes over low heat: they should form an irresistible golden crust ✨
Flip them only once and continue cooking for another 2 minutes on the other side, covering the pan with a lid. The meat should remain tender and juicy: this is where Chianina shows its best 😍
When cooked, let them rest for 1 minute, then serve them still hot and get ready for compliments: these Chianina medallions with lemon and ginger are pure satisfaction 💛🥩✨
