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!
ITALIAN PORK SANDWICHES
Adapted from Everyday Food (April 2012 issue)
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.