Pork Milanese With Arugula Salad Recipes

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.

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.

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.

Steps:

• Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
• Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
• Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
• Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.

Steps:

• Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
• Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
• Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
• Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.

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.