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

on December 3, 2013

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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