ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
PORK CUTLETS WITH ARUGULA SALAD AND SAUTEED TOMATOES
A very thin pork cutlet, even after sauteeing in a bit of oil, remains a healthful option; include low-calorie vegetables -- like arugula and sauteed tomatoes -- and you'll satisfy taste and appetite.
Provided by Martha Stewart
Categories Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Make dressing: In a large bowl, combine lemon juice and 1 teaspoon oil. Season with salt and pepper. Set aside.
- Place chops on a work surface; on the side without fat, cut each chop in half horizontally, opening it like a book but stopping before cutting all the way through. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick. On a plate, combine flour, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Coat each cutlet with flour mixture, shaking off excess. Set aside.
- In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes; set aside.
- In same skillet, heat 1 teaspoon oil over medium-high. Add 1 cutlet; cook until browned, 1 to 2 minutes. Turn over; cook until opaque throughout, about 30 seconds more. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with remaining 3 cutlets, using 1 teaspoon oil for each.
- Add arugula to bowl with dressing; toss. Place tomatoes and 1 cutlet on each plate along with lemon wedges. Top pork with arugula and, if desired, Parmesan.
PORK CHOP MILANESE WITH ARUGULA AND TEARDROP TOMATOES
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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