Pork Milanese
with tomato arugula salad and roasted potatoes
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
4 cs
Chapelure italienne
(Contient: Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir : Crustacés, Poisson, Moutarde, Soya, Sulfites, Oeuf, Arachides, Triticale, Noix)
1 pièce(s)
Tomate
2 pièce(s)
Gousses d'ail
56 g
Mélange roquette et épinards
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
¼ tasse(s)
Pesto au basilic
(Contient: Lait Peut contenir : Soya, Sulfites)
1 pièce(s)
Pomme de terre Russet
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Moutarde, Sésame, Soya, Blé, Arachides, Noix)
1 pièce(s)
Citron
Ustensiles
Instructions
- 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.
