March 20, 2012

Italian Pork Sandwiches

My picture doesn't do this meal justice.  And that's couscous, not popcorn/cauliflower.  I spied these sandwiches in the pages of my new Everyday Food magazine & flagged it because it involved two of John's favorite things:  1) meat & 2) frying things in a skillet.

These sandwiches were really good & really easy to make (says the person who didn't actually make them).  The only thing I changed from the original recipe is the bread.  I couldn't find ciabatta rolls, so I bought ciabatta bread & just sliced it.  Delish!


Adapted from Everyday Food (April 2012 issue)

Serves 4


1/4 cup AP flour
1 large egg, lightly beaten
1/2 cup dried breadcrumbs
coarse salt & ground pepper
4 pork cutlets (3/4 pound total)
1/4 cup vegetable oil
4 ounces fresh mozzarella, sliced
4 ciabatta or Portuguese rolls
1 cup marinara, warmed
2 cups arugula


1.  Place flour, egg, & breadcrumbs in separate shallow dishes.  Season flour & breadcrumbs with salt & pepper.  Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere.  Place pork on a wire rack set in a rimmed baking sheet.

2.  Heat broiler.  In a large skillet, heat oil over medium-high.  In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through.  Line rack with paper towels.  Transfer pork to towels & let drain 1 minute.  Top pork with cheese, place on sheet, & broil until cheese is melted, 1 minute.  Divide among rolls & top with marinara & arugula.


Misty said...

I can usually find ciabatta rolls in the freezer section, near the frozen biscuits/texas toast. I can't remember which brand in particular, but one of the more popular brands sells them.

The Blonde Mule said...

Oooh, noted. Thanks, Misty!


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