Pork Milanese with Lemon Arugula, Hot Cooked or Cold Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz Pork Pork Loin Boneless Center Cut1/8 tsp MORTON Sea Salt, Fine Salt 1/8 tsp Pepper, black 1 serving Egg-Large Brown Grade A 1/2 cup Panko Gluten Free “Bread” Crumbs4 cup Fresh Arugula washed and torn1 Lemon or 1 tablespoon lemon juice1-1/2 tbsp Extra Virgin Olive Oil 2 tbsp Parmesan Cheese, grated 2 tbsp Parmesan Cheese, shredded
Instructions
Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
Lightly beat the egg in one bowl.
In another bowl. Combine the gluten free “bread” crumbs and 2 tablespoons of the parmesan cheese. Dip each piece of pork in the egg and then into the breadcrumbs, pressing gently so they adhere.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once hot, add the pork chops and cook on each side for about 3 to 4 minutes, until golden brown and crispy and cooked white on inside, (internal temperature is 145 degrees F.)
Make the arugula raw cold or cooked hot, as directed below. Meanwhile remove the pan with the pork off the heat, and cover it to keep warm while you prepare the arugula.
Slice and serve the pork over the lemon arugula. Prepare it hot or cold, as shown below.
LEMON ARUGULA:
Wash well and drain spin the arugula. Year into large bite pieces. Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
Cold Salad version:
Add in the 2 remaining tablespoons of shaved parmesan and toss well. Serve immediately with the crispy pork.
Hot Dinner version:
A hot variation is to flash cook the arugula in the pan where the pork was cooked and removed from. Stir until just wilted. Then remove from heat, add the lemon juice and Parmesan and serve. Place divided arugula on two plates and then cut the still warm pork into slices and place on top of the arugula.
Serving Size: Makes 2 dinner servings
Number of Servings: 2
Recipe submitted by SparkPeople user FRENCHYLOEB.
Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
Lightly beat the egg in one bowl.
In another bowl. Combine the gluten free “bread” crumbs and 2 tablespoons of the parmesan cheese. Dip each piece of pork in the egg and then into the breadcrumbs, pressing gently so they adhere.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once hot, add the pork chops and cook on each side for about 3 to 4 minutes, until golden brown and crispy and cooked white on inside, (internal temperature is 145 degrees F.)
Make the arugula raw cold or cooked hot, as directed below. Meanwhile remove the pan with the pork off the heat, and cover it to keep warm while you prepare the arugula.
Slice and serve the pork over the lemon arugula. Prepare it hot or cold, as shown below.
LEMON ARUGULA:
Wash well and drain spin the arugula. Year into large bite pieces. Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
Cold Salad version:
Add in the 2 remaining tablespoons of shaved parmesan and toss well. Serve immediately with the crispy pork.
Hot Dinner version:
A hot variation is to flash cook the arugula in the pan where the pork was cooked and removed from. Stir until just wilted. Then remove from heat, add the lemon juice and Parmesan and serve. Place divided arugula on two plates and then cut the still warm pork into slices and place on top of the arugula.
Serving Size: Makes 2 dinner servings
Number of Servings: 2
Recipe submitted by SparkPeople user FRENCHYLOEB.
Nutritional Info Amount Per Serving
- Calories: 347.2
- Total Fat: 20.8 g
- Cholesterol: 155.1 mg
- Sodium: 627.3 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 3.7 g
- Protein: 31.9 g