Pork Milanese Escarole Salad With Pickled Red Onions Hazelnuts Pecorino Recipes

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PORK MILANESE WITH WARM AUTUMN SALAD



Pork Milanese with Warm Autumn Salad image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 14

1 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 cup panko bread crumbs
1/4 cup grated pecorino, plus 1/4 cup shaved pecorino
2 boneless pork loin chops, butterflied and gently flattened with the bottom of a saute pan
Kosher salt
Extra-virgin olive oil
1 small red onion, sliced
1 cup oyster mushrooms, cut into bite-size pieces
1/2 cup (1/2-inch) diced Granny Smith apple
1 cup escarole, cut into bite size pieces
1 radicchio trevisano, julienned
2 tablespoons red wine vinegar
1/4 cup toasted green pumpkin seeds

Steps:

  • Preheat oven to 180 degrees F or the lowest it will go.
  • Set up a standard breading procedure by placing the flour, egg, and panko mixed with the grated pecorino in separate wide flat containers. Season the pork generously with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients coat the meat in the flour, then in the eggs, and then in the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.
  • In a large skillet over medium heat, add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the pork. Do not crowd the pan or you will end up with greasy pork; it may be necessary to work in batches. When the pork is beautifully golden brown and cooked through, remove them from the pan and blot on paper towels. Put them on a baking sheet, sprinkle with salt and put them in a warm oven.
  • In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions, season with salt, and cook them for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Toss in the apples and remove the pan from the heat. Add the escarole and radicchio and toss with the vinegar and more olive oil and salt, if needed.
  • Arrange a piece of pork in the center of each plate and top with the salad. Sprinkle with the shaved pecorino and pumpkin seeds. You rock!

PORK MILANESE



Pork Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Steps:

  • Preheat the oven to 200 degrees F.
  • Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
  • Transfer the pork to plates and serve with lemon wedges.

ESCAROLE SALAD



Escarole Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Make lemon-basil oil:
  • Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

CHICKEN MILANESE WITH ESCAROLE SALAD



Chicken Milanese with Escarole Salad image

Provided by Anne Burrell

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

High-quality extra-virgin olive oil
2 slices prosciutto
1/2 cup toasted hazelnuts
1/2 cup grated pecorino
2 tablespoons chopped fresh parsley
1 head escarole, washed, spun dry, cut into bite-size pieces
Pickled Red Onions, recipe follows
Kosher salt
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon water
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breast halves, butterflied, lightly pounded 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1/2 cup red wine vinegar
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings

Steps:

  • For the escarole salad: Set a small saute pan over medium heat; coat with olive oil. Add the prosciutto, and cook until crispy. Remove from the pan and set aside.
  • Combine the hazelnuts, pecorino and parsley in a food processor; pulse until coarsely chopped. In a bowl, toss together the escarole, hazelnut mixture and some pickled red onions. Dress with some red onion pickling liquid and olive oil. Season with salt, and garnish with crispy prosciutto.
  • For the chicken Milanese: Set up a standard breading station in three wide, deep plates. Fill one plate with the flour, a second with the beaten eggs, and a third with the panko and Parmesan. Sprinkle the chicken breasts with salt. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: Dredge lightly in the flour, then in the egg wash, and then through the breadcrumbs. Lay the breaded chicken on a baking sheet and refrigerate for at least 1 hour.
  • Pour olive oil into a large saute pan until it reaches a depth of about 1/2 inch--better a little more than a little less. Bring the oil to medium-high heat. Test by flicking flour or breadcrumbs into it; if it doesn't sizzle, WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken; the oil should sizzle gently. In batches, cook the chicken on both sides until crispy and a lovely golden brown, 4 to 5 minutes. (Do not crowd the pan or the chicken will become very greasy and soggy.) When the chicken comes out of the oil, drain on paper towels and sprinkle with salt. If you like, keep the chicken warm in a low oven while the rest of the chicken is cooking.
  • Place the chicken serving plates and top with escarole salad.
  • In a small bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the salt, sugar and hot sauce. Add the sliced onions, and let sit for at least 1 hour.

CHICKEN MILANESE WITH ESCAROLE SALAD AND PICKLED RED ONIONS



Chicken Milanese with Escarole Salad and Pickled Red Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce (recommended: Tabasco)
1 red onion, sliced into very thin rings
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1 tablespoon butter
1/2 cup grated pecorino
1/2 cup toasted hazelnuts
2 tablespoons freshly chopped parsley leaves
1 head escarole, washed, spun dry, cut into bite size pieces
High-quality extra-virgin olive oil

Steps:

  • To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour.
  • To make the Chicken Milanese: Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated Parmigiano. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour.
  • Pour olive oil into a large saute pan until it reaches a thickness of about a half an inch - better a little more rather than a little less. Bring to a medium-high heat and add butter. Test the oil by flicking flour or bread crumbs into the oil. If it doesn't sizzle-WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking.
  • To make the Escarole Salad: Combine the pecorino, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped. Toss together the escarole, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil. Season with salt.
  • Place chicken on each serving plate and top with the escarole salad.

PORK MILANESE WITH ARUGULA SALAD



Pork Milanese with Arugula Salad image

Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds pork cutlets (1/4-inch thick)
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1 head radicchio or endive or a combination, thinly sliced
1/3 cup thinly sliced red onion

Steps:

  • In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
  • In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
  • In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

Nutrition Facts : Calories 512 g, Fat 24 g, Fiber 5 g, Protein 41 g

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