Pork Milanese and basil aioli
with tomato arugula salad and roasted potatoes
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Egg, Peanuts, Triticale, Tree nuts)
1 unit(s)
Tomato
2 unit(s)
Garlic, cloves
56 g
Arugula and Spinach Mix
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Russet Potato
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Peanuts, Tree nuts)
1 unit(s)
Lemon
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces. To an unlined, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Zesty Garlic Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottomof the oven, rotating sheets halfway through.)
- Cut tomatoes into 1/4 inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon.(whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To a small bowl, add half the mayonnaise, half the garlic, half the lemon zest and basil pesto. Season with salt and pepper, then stir to combine.
- Meanwhile, in a shallow dish, combine italian breadcrumb and 1/4 tsp (1/2 tsp) salt.
- Cover each pork chop with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each pork chop until 1/2-inch thick. Season with remaining Zesty Garlic Blend, salt and pepper.
- Coat each pork chop all over with mayo.
- Working with one pork chop at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then pork chops. Cook for 4-6 min on one side, until browned. (NOTE: Don't crowd the pan; cook pork chops in 2 batches if needed.)
- Flip pork chop, then continue cooking for another 3-6 min, until cooked through.**
- To a large bowl, add lemon juice, remaining lemon zest, remaining garlic, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl with vinaigrette, add spinach and arugula and tomatoes. Then toss to combine.
- Thinly slice pork, if desired.
- Divide salad, potatoes and pork between plates.
- Sprinkle parmesan over salad.
- Serve basil aioli on the side for dipping.
- Squeeze lemon wedge over pork, if desired.
