Recipe courtesy of Liz Arana
Pork Milanese with Garlic Spincah Rigatoni
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1121
- Total Fat
- 71
- Saturated Fat
- 22
- Carbohydrates
- 81
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 40
- Cholesterol
- 119
- Sodium
- 246
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
5 tablespoons butter
1/2 Spanish onion thinly sliced
1/2 teaspoon dried basil
1 head garlic roasted
1/4 cup Parmesan cheese, divided
1/2 cup frozen spinach
1/2 pound rigatoni, cooked
4 pork loin chops, 4 ounces each
1/2 cup milk
1 cup flour
3 eggs seasoned with salt and pepper
1/2 cup fresh bread crumbs
2 cups mesclun salad
1 1/2 tablespoons red wine vinegar, or lemon juice
1/2 cup plus 3 tablespoons olive oil
Directions
- Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
- Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.