Italian Breaded Pork Sammies
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Italian Breaded Pork Sammies

Italian Breaded Pork Sammies

with Marinara and Peppers

Slide up to the deli counter for this old-school Italian breaded cutlet sammie smothered in marinara, cheese, peppers and fresh basil! Perfection!

Tags:
Quick
•Family Friendly
Allergens:
Wheat
•Barley
•Milk
•Oats
•Rye
•Sesame
•Soy
•Mustard
•Egg
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

2 unit(s)

Sub Roll

8 tbsp

Italian Breadcrumbs

(Contains Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May contain Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans)

2 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

1 tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

½ cup

Marinara Sauce

(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)

7 g

Basil

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit(s)

Sweet Bell Pepper

56 g

Spring Mix

1 unit(s)

Mini Cucumber

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories820 kcal
Fat53 g
Saturated Fat14 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber4 g
Protein56 g
Cholesterol145 mg
Sodium1140 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium550 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Shallow Dish
•Baking Sheet
•Large Non-Stick Pan
•Aluminum Foil
•Measuring Spoons
•Large Bowl
•Whisk

Cooking Steps

Prep
1

Core, then cut pepper into 1/4-inch slices. Add Italian breadcrumbs to a shallow dish. Pat pork dry with paper towels. Carefully slice into centre of each pork chop, parallel to the cutting board, slicing all the way through. (NOTE: You will have 4 chops for 2 ppl and 8 for 4 ppl) . Season with salt and pepper.

Coat Pork
2

Coat pork chops all over with mayo. Working with one chop at a time, press into the Italian breadcrumbs to coat completely. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: Cook in batches for 4 ppl, using 2 tbsp oil for each batch.) Transfer to a foil-lined baking sheet.

Broil pork
3

Spoon marinara sauce over pork, then sprinkle with mozzarella. Broil in the middle of the oven, until cheese is golden-brown and pork is cooked through, 5-6 min.**

Broil peppers and toast rolls
4

While pork broils, add peppers, garlic puree and 1 tbsp oil (dbl both for 4 ppl) to one side of another baking sheet. Season with salt and pepper, then toss to coat. Broil in the bottom of the oven, until peppers are tender, 5-6 min. While peppers cook, halve rolls. When peppers are almost done, add rolls to the other side of the baking sheet, cut-side up. Broil, in the bottom of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

Make salad
5

While the peppers broil, slice cucumber into 1/4-inch rounds. Thinly slice basil. Whisk together vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Add cucumbers and spring mix, then toss to coat.

Finish and Serve
6

Top bottom rolls with peppers, breaded pork, basil, then top rolls. Divide sammies and salad between plates.

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