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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pork Milanese Over Arugula Salad With Mandarin Oranges, And Cranberries

First I marinate my boneless center cut pork loins in a egg mixture with garlic powder, kosher salt, and black pepper in the frig for about half an hour. In another bowl I put about 2 cups of Italian seasoned bread crumbs and some fresh chopped Italian flat leaf parsley. I dredge the pork into the bread crumbs to get a nice coating on ImageImageImageeach side anImaged shake off the excess. In a large saute pan I heat up some olive oil around 1/4 inch deep to cover the bottom of the pan and shallow fry them for about 2-3 minutes on each side to they are golden brown. I do this in batches so as not to crowd the pan. As they get done frying I keep them warm in a 250 degree oven. To make the salad I place some arugula on a serving platter, then sprinkle over some of the Mandarin oranges and cranberries.  Finally I make a lemon vinaigrette dressing for over the salad and top that with the pork and serve. It’s a great contrast with the hot Pork Milanese over the cold crisp salad, Yum! Here are some pictures of the steps I took to complete this dish.

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