Best Pork Chop Milanese With Arugula And Teardrop Tomatoes Recipe Epicuriouscom Recipes

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

SKILLET PORK CHOPS MILANESE WITH ARUGULA

Skillet Pork Chops Milanese with Arugula image

Boneless pork chops are pounded thin and skillet-cooked until delicious before being served with arugula and a yummy Milanese sauce.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 cup HEINZ Balsamic Vinegar
2 eggs
4 boneless pork chops (1 lb.), 1/2 inch thick
1 pkt. SHAKE 'N BAKE Italian Seasoned Coating Mix
1/4 cup oil
4 small tomatoes, chopped
1/2 cup chopped red onions
1 bunch arugula, stems removed (about 6 cups)

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.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g