ITALIAN PORK SANDWICHES
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet.
- Heat broiler. In a large skillet, heat oil over medium-high. In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through. Line rack with paper towels. Transfer pork to towels and let drain 1 minute. Top pork with cheese, place on sheet, and broil until cheese is melted, 1 minute. Divide among rolls and top with marinara and arugula.
Nutrition Facts : Calories 662 g, Fat 47 g, Fiber 2 g, Protein 27 g, SaturatedFat 11 g
BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
SAUTEED PORK CUTLETS
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
- Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.
MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS
Recipe courtesy Eduardo Rivera Tortas are a traditional Mexican sandwich with layers of flavors and ingredients stacked on a big fluffy roll known as a bolillo, tortero or pan francés depending on the region. This torta fuses in some Asian flavors all wrapped around a succulent marinated pork loin. [This recipe requires some advance prep, well worth it for this incredible sandwich.]
Provided by Food.com
Categories Lunch/Snacks
Time 4h
Yield 6 serving(s)
Number Of Ingredients 45
Steps:
- Chiles Curtidos (Pickled Vegetables):.
- Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
- In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
- Pork:.
- Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
- To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
- Refried Black Beans:.
- Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
- Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
- In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
- Cilantro Aioli:.
- Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
- Sandwich Assembly:.
- Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.
Nutrition Facts : Calories 1796.9, Fat 112.8, SaturatedFat 14.6, Cholesterol 80.2, Sodium 2082.3, Carbohydrate 164, Fiber 14.7, Sugar 93.5, Protein 40.8
PORK CUTLET SANDWICH WITH BASIL AIOLI
This is a very basic and easy sandwich, made exciting by the addition of a basil aioli, which is just a fancy name for basil flavored mayonnaise. The idea comes from Yahoo! Shine.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
- Season cutlets generously with salt and pepper.
- Heat a large skillet over medium high heat and add 2 tablespoons oil and 1 tablespoon butter; fry cutlets, in batches, adding more oil and butter as necessary, until golden brown and cooked through, about 1 1/2 to 2 minutes per side.
- Cut rolls in half, spread with aioli, top each bottom with a cutlet, a small handful of arugula and some peppadew slices; cover and serve.
Nutrition Facts : Calories 410.5, Fat 20.4, SaturatedFat 5.3, Cholesterol 86.4, Sodium 393.6, Carbohydrate 25.4, Fiber 1.1, Sugar 3.8, Protein 30
CHICKEN AIOLI SANDWICH
Provided by Food Network
Time 1h4m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
- Raise the oven temperature to 450 degrees F.
- Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
- Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
- In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
- Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
- Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
- Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
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