Pork Milanese With Arugula Salad Food

PORK MILANESE WITH ARUGULA SALAD

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.

PORK MILANESE

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.

BONE-IN PORK MILANESE WITH A ROASTED FINGERLING POTATO-STRING BEAN-TOMATO-ARUGULA SALAD

Steps:

• For the pork milanese: Preheat the oven to 400 degrees F. Bring a medium pot of water to a boil.
• Toss the potatoes with some olive oil in a bowl and sprinkle with salt and pepper. Pour onto a baking sheet in an even layer and transfer to the oven. Roast until golden brown, stirring halfway through, 15 to 20 minutes. Remove from the oven and set aside until ready to use.
• Meanwhile, season the boiling water with salt. Add the string beans and blanch until tender yet crispy, 2 to 3 minutes. Remove the beans from the boiling water and shock in a bowl of ice water to stop cooking. As soon they are cold to the touch, drain on a paper-towel-lined plate. Set aside until ready to use.
• Set a heavy-bottomed, high-sided saute pan over medium-high heat and fill with 1 to 2 inches of oil. Heat the oil to 375 degrees F.
• Lay out a large piece of plastic wrap on a cutting board. Set the pork chop on the plastic wrap and cover with another piece of plastic wrap. Using a meat mallet, evenly pound the chop to approximately 1/2- to 3/4-inch thick.
• To a shallow dish, add the flour. To a second shallow dish, add the eggs and whisk to combine. To a third dish, add the breadcrumbs. Dredge the pounded pork chop in the flour on both sides and shake off any excess. Then coat the chop in egg, again shaking off any excess. Lastly, add the chop to the breadcrumbs, pressing the breadcrumbs into both sides of the chop.
• Test the temperature of the frying oil with a piece of breadcrumb; if it bubbles all around and doesn't stop, the oil is ready. Carefully add the pork chop to the oil and fry until golden brown, 2 to 3 minutes. Drain on a paper-towel-lined baking sheet and season with salt. While the pork is frying, make dressing.
• For the salad and dressing: Add the shallot, vinegar and mustard to a bowl. Whisk in the olive oil and season with salt and pepper to taste.
• Add the arugula, tomatoes, bocconcini, roasted potatoes and blanched string beans to a large bowl. Add half of the dressing and toss to combine. Add more dressing as needed. Taste and adjust the seasoning.
• Set the fried pork chop on a plate and top with the salad.

WARM SPINACH SALAD WITH PORK MILANESE

Steps:

• Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.
• Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.

PORK MILANESE WITH WARM AUTUMN SALAD AND POACHED EGG

Steps:

• Preheat the oven to 350 degrees F.
• Set up a standard breading procedure by putting the flour, 2 eggs beaten with 1 tablespoon water, and panko mixed with 1/4 cup grated Parmesan 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 the eggs, and then the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.
• Line a baking sheet with a silpat or parchment paper. Spread a tablespoon of the grated parmesan into a thin circle about 3-inches in diameter to form a frico. Repeat 3 more times. Put the baking sheet into the oven and bake until the cheese is melted and lightly browned, about 10 minutes. Remove the pan from the oven and reduce the heat to 200 degrees F.
• In a large saucepan over high heat, bring 2 to 3 inches of water to a boil. Add the white vinegar and reduce the heat to bring the water to a bare simmer. Carefully crack the remaining 4 eggs into the water and cook until the whites are set but the yolk is still soft, about 2 to 3 minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water to stop the cooking. Keep the water on the fire to reheat the eggs when you are ready to serve.
• 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 meat. 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 on each side and cooked through, remove from the pan and blot on paper towels. Sprinkle with salt and put them in a warm oven on a sheet pan.
• In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions and a pinch of red pepper flakes, season with salt, and cook 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. Add the arugula, radicchio and red wine vinegar. Toss to combine and add more olive oil if needed. Season with salt, if needed.
• When you are ready to serve, remove the poached eggs from the ice bath and put them back into the hot water. Arrange a piece of pork in the center of each serving plate and top it with some of the salad. Remove each egg from the hot water and pat dry. Put it on top of the salad and sprinkle with a few red pepper flakes. Carefully remove a frico from the baking sheet and prop it up next to the egg. Sprinkle some extra Parmesan all around and drizzle with some olive oil. You rock!