PORK MILANESA WITH WARM SPINACH, GRAPEFRUIT & POMEGRANATE SALAD
The pork tenderloin: pounded thin and cooked to deliciousness. The spinach salad: stirred with grapefruit and pomegranate seeds. The crowd: impressed.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Dip meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece.
- Reserve 2 tsp. oil. Heat 2 Tbsp. of the remaining oil in medium skillet on medium heat. Add meat, in batches; cook 4 min. on each side or until done (145ºF), adding remaining oil as needed. Remove from heat; cover to keep warm.
- Mix dressing and pomegranate juice until blended. Heat reserved oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in dressing mixture; bring to boil. Remove from heat. Add spinach; toss to evenly coat. Stir in grapefruit and pomegranate seeds.
- Serve meat with salad.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
PORK MILANESE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
- Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges.
Nutrition Facts : Calories 774, Fat 37 grams, SaturatedFat 9 grams, Cholesterol 244 milligrams, Sodium 509 milligrams, Carbohydrate 66 grams, Fiber 5 grams, Protein 40 grams
SESAME PORK MILANESE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.
- Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)
- While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots and tomatoes and toss; season with salt and pepper. Serve with the pork chops.
Nutrition Facts : Calories 660, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 179 milligrams, Sodium 659 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 40 grams, Sugar 6 grams
SPINACH POMEGRANATE SALAD
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Provided by SarieNickle
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g
RED GRAPEFRUIT, AVOCADO AND POMEGRANATE SPINACH SALAD
A finalist in Cooking Light's Ultimate Reader Recipe Contest, published in their Jan/Feb 2010 issue. Sounds great.
Provided by januarybride
Categories Spinach
Time 20m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 12
Steps:
- Brush avocado slices with lime juice.
- Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
- Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
- Drizzle 1.5 t dressing over each salad.
- Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.
Nutrition Facts : Calories 135.8, Fat 8.6, SaturatedFat 1, Sodium 74.8, Carbohydrate 15.3, Fiber 4, Sugar 10, Protein 2.4
POMEGRANATE SPINACH SALAD
Whenever I take this salad to an event, people always ask for the recipe. It's perfect for the holidays.-Sheila Saunders, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 149 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
MINTED POMEGRANATE YOGURT WITH GRAPEFRUIT SALAD
Make and share this Minted Pomegranate Yogurt With Grapefruit Salad recipe from Food.com.
Provided by Engrossed
Categories Breakfast
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Put the yogurt in a bowl and beat well. Fold in the pomegranate seeds and chopped mint. Sweeten with a little honey or sugar, if using, then chill until ready to serve.
- Peel the grapefruits, cutting off all the pith. Cut between membranes to remove segments, holding the fruit over a bowl to catch the juices.
- Mix the fruit segments with the reserved juices and orange flower water and add a little honey or sugar, if using. Stir gently then decorate with a few pomegranate seeds.
- Decorate the chilled yogurt with a scattering of pomegranate seeds and mint leaves, and serve with grapefruit salad.
- *Variation: You can use a mixture of oranges and blood oranges, intersperesed with thin segments of lemon. Lime segments work well with the grapefruit and mandarins or tangerines could be used too. As the idea is to create a refreshing, scented salad, juicy melons and kiwi fruit would also be ideal.
Nutrition Facts : Calories 320.5, Fat 2.9, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 76.5, Fiber 14, Sugar 53.2, Protein 6.3
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