Best Pork Cutlets With Arugula Salad And Sauteed Tomatoes Recipes

Pork Chop Milanese with Arugula and Teardrop Tomatoes image

Provided by Mario Batali

Yield Makes 4 servings

Number Of Ingredients 10

4 center-cut pork chops, 1 inch thick
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
1 cup fresh bread crumbs, lightly toasted
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 bunch of arugula, stems removed
1/2 pound teardrop tomatoes, halved lenghtwise
1 tablespoon fresh lemon juice
1 lemon, cut into 4 wedges, seeds removed

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.

Pork Scaloppine image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

1 1/2 pounds pork loin, cut crosswise into 6 slices
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 tablespoons unsalted butter, divided
1 tablespoon salt-packed capers, rinsed and chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
4 cups arugula, tough stems trimmed

Steps:

Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

Pork Cutlets Parmesan with Tomato Sauce image

Provided by MizzNezz

Categories Pork

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups canned, crushed tomatoes (, I put them in the blender for 30 sec.)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon rosemary
1/8 teaspoon red pepper flakes
salt and pepper
6 (4 ounce) slices boneless pork loin
1 egg
2 tablespoons water
2 cups fresh breadcrumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce (recipe above)
6 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese

Steps:

FOR TOMATO SAUCE---------------.
Heat oil in saucepan and add garlic.
Cook briefly (do not brown).
Add tomatoes and bring to a boil.
Add rosemary, pepper flakes, salt and pepper.
Simmer for 10 minutes.
FOR CUTLETS------------.
Sprinkle the cutlets with salt and pepper.
Mix egg and water well.
Put breadcrumbs in shallow dish.
Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
Heat olive oil in nonstick 10 inch skillet.
Cook cutlets on med.
hi heat about 5 minutes per side until lightly browned.
Preheat the oven to 400 degrees.
Place cutlets in baking dish.
Put mozzarella slices on top.
Sprinkle with parmesean.
Spoon sauce around the cutlets.
Bake until piping hot and the cheese is melted (about 8 minutes).

Pork-Cutlet Parmesan image

Provided by Greg Lofts

Time 1h

Number Of Ingredients 11

2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature
Kosher salt and freshly ground pepper
3/4 cup unbleached all-purpose flour
3 large eggs
2 1/2 cups panko breadcrumbs
2 teaspoons dried oregano
Extra-virgin olive oil, for frying
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving
1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving
4 ounces low-moisture mozzarella, shredded (1 cup)
Fresh basil leaves, sliced if large, for serving

Steps:

Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.