Pork Milanese With Arugula Salad Recipes

PORK MILANESE

Pork Milanese image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 1/4-inch-thick boneless pork chops (1 1/4 to 1 1/2 pounds total), trimmed of excess fat
Kosher salt and freshly ground pepper
6 thick slices white sandwich bread
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon minced fresh rosemary
3 large eggs
1 1/2 cups all-purpose flour
1 tablespoon extra-virgin olive oil, plus more for frying
5 cups baby arugula
1 cup cherry tomatoes, halved
Lemon wedges, for serving

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

PORK MILANESE WITH ARUGULA SALAD

Pork Milanese with Arugula Salad image

Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds pork cutlets (1/4-inch thick)
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1 head radicchio or endive or a combination, thinly sliced
1/3 cup thinly sliced red onion

Steps:

In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

Nutrition Facts : Calories 512 g, Fat 24 g, Fiber 5 g, Protein 41 g

SHORTBREAD-CRUSTED PORK MILANESE

Shortbread-Crusted Pork Milanese image

Provided by Geoffrey Zakarian

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons finely minced shallots
1/2 teaspoon chopped fresh oregano
1 clove garlic, grated
3 tablespoons extra-virgin olive oil
3 cups arugula
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon chopped fresh oregano
8 Trefoil® or Shortbread cookies
2 large eggs, beaten
1 cup all-purpose flour
2 bone-in pork cutlets, pounded to 1/4 inch thick
Kosher salt and freshly ground black pepper
1/2 cup clarified butter or canola oil
2 sprigs fresh thyme
1 sprig fresh sage

Steps:

For the arugula and vinaigrette: Whisk together the mustard, vinegar, shallots, oregano and garlic in a large bowl. Drizzle in the olive oil and whisk to combine. Set aside.
For the pork: Put the panko, Parmigiano-Reggiano, oregano and cookies in a food processor and pulse until finely ground. Transfer to a shallow dish. Put the eggs and flour in separate shallow dishes.
Season the pork on both sides with salt and pepper. In order, dip one of the cutlets first in the flour, then in the egg and finally in the cookie mixture, being sure to shake off any excess after each step. Repeat with the other cutlet.
Heat the butter, thyme and sage in a large saute pan over medium-high heat. When hot, add the cutlets and lower the heat to medium low. Slowly brown the cutlets on one side, about 3 minutes. Flip and repeat on the other side. Drain on a rack and immediately season with salt and pepper.
Toss the arugula in the vinaigrette and season with salt and pepper. Divide the pork cutlets and salad between plates.

PORK CHOP MILANESE WITH ARUGULA AND TEARDROP TOMATOES

Pork Chop Milanese with Arugula and Teardrop Tomatoes image

Provided by Mario Batali

Categories Leafy Green Pork Tomato Sauté Spring Pan-Fry

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

4 center-cut pork chops, 1 inch thick
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
1 cup fresh bread crumbs, lightly toasted
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 bunch of arugula, stems removed
1/2 pound teardrop tomatoes, halved lenghtwise
1 tablespoon fresh lemon juice
1 lemon, cut into 4 wedges, seeds removed

Steps:

1 Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate.
2 In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
3 In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.
4 Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.

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