Pork Milanese With Warm Autumn Salad And Poached Egg Recipes

PORK MILANESE WITH WARM AUTUMN SALAD

Pork Milanese with Warm Autumn Salad image

Provided by Anne Burrell

Time 40m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 cup panko bread crumbs
1/4 cup grated pecorino, plus 1/4 cup shaved pecorino
2 boneless pork loin chops, butterflied and gently flattened with the bottom of a saute pan
Kosher salt
Extra-virgin olive oil
1 small red onion, sliced
1 cup oyster mushrooms, cut into bite-size pieces
1/2 cup (1/2-inch) diced Granny Smith apple
1 cup escarole, cut into bite size pieces
1 radicchio trevisano, julienned
2 tablespoons red wine vinegar
1/4 cup toasted green pumpkin seeds

Steps:

Preheat oven to 180 degrees F or the lowest it will go.
Set up a standard breading procedure by placing the flour, egg, and panko mixed with the grated pecorino in separate wide flat containers. Season the pork generously with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients coat the meat in the flour, then in the eggs, and then in the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.
In a large skillet over medium heat, add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the pork. Do not crowd the pan or you will end up with greasy pork; it may be necessary to work in batches. When the pork is beautifully golden brown and cooked through, remove them from the pan and blot on paper towels. Put them on a baking sheet, sprinkle with salt and put them in a warm oven.
In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions, season with salt, and cook them for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Toss in the apples and remove the pan from the heat. Add the escarole and radicchio and toss with the vinegar and more olive oil and salt, if needed.
Arrange a piece of pork in the center of each plate and top with the salad. Sprinkle with the shaved pecorino and pumpkin seeds. You rock!

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

PORK MILANESE

Pork Milanese image

Make and share this Pork Milanese recipe from Food.com.

Provided by CindiJ

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup panko breadcrumbs (Japanese bread crumbs)
1/2 cup parmesan-romano cheese mix
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3-inch thick
salt & freshly ground black pepper
1/3 cup olive oil
6 lemon wedges

Steps:

Preheat oven to 200º.
Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
Lightly beat eggs in another large shallow bowl.
Sprinkle the pork generously with salt and pepper.
Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
Place the pork on a small baking sheet.
Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
Transfer pork to serving platter and garnish with the lemon wedges.

Nutrition Facts : Calories 232.1, Fat 16.5, SaturatedFat 3.5, Cholesterol 75.3, Sodium 268.8, Carbohydrate 14.8, Fiber 1.5, Sugar 1.2, Protein 7.2

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