Food Blogging Friday: Michael’s Pork Scalopine with Arugula Salad

For this week’s Food Blogging Friday, I thought you might like to try one of my hubby’s specialties.  Michael is typically a gourmet type cook while I waddle in the land of comfort food.  It’s the ebb and flow of things.  It works for us.  This is one of his favorites and I sure am a happy girl when he decides to make it.  You should make it too.  The flavor of the slightly bitter yet nutty and crisp arugula, perfectly compliment the rich flavors of the cheese and pork.  Top it all of with a splash of fresh lemon juice  and it’ll be something you won’t soon forget.

You’ll need:

3 pork sirloin chops

1 cup of all-purpose flour (add more as needed)

2 eggs plus 4 tablespoons of milk

1 cup of seasoned bread crumbs (as more as needed)

2 tablespoons of butter

1 bag of fresh Arugula

4 tablespoons of olive oil (divided)

1 cup ripe cherry tomatoes

1 lemon

parmesan cheese shavings

Cut the sirloin chops to half of their original thickness to form tenderloins.

Cover the cutlets with plastic wrap and grab your meat mallet.  Gently pound them until they are as thin as you can get them.

Michael says, “Sirloin chops are typically a little fatty.  The benefit of pounding them out really thin saves you from having to trim all of them.  The fat keeps them tender.  When they cook, the fat cooks off, so no one has to bite into any gristle.” Nobody wants that.

Lacie:  “That’s a big pile of meat.”

Michael:  “That’s what she said.”

I forgot to mention, you should have Sinatra playing in the background while you cook.  If its worth doing, it’s worth doing with some class (as evidenced by our witty banter).

Line up three bowls.  Put the flour in the first one, whisk the milk and eggs together in the second one, and add the bread crumbs to the last one.

Dip the pork pieces in each bowl, coating each piece.

Place the coated pork in the refrigerator for at least an hour.

Michael says, “Chilling them allows the breadcrumbs to adhere to the pork chops while you’re frying them.” Got it?

While you’re chillin’, juice one  lemon.

Use the bigger slots on your grater, and shave some aged parmesan reggiano.

Michael says: “Every part of this meal is dirt cheap, except for the cheese.  If you’re going to skimp on the cheese, then there’s no point in making the meal.” Are you paying attention?

When the pork is appropriately chilled, melt the butter and 2 tbs of olive oil in a large skillet.

Working in batches, cook the pork on medium high heat until they are lightly browned on both sides, approximately 2 minutes per side.

Put approximately 1 and 1/2 cups of arugula on each plate.  Throw some cherry tomatoes on top of the arugula.  Add the pork and parmesan, then drizzle with olive oil and lemon juice.

Buon Appetito!

*This recipe can serve up to six people.  You can substitute chicken for pork.

View my Tasty Kitchen Profile

About Funny Little Pollywogs

I live life. My passions fuel me. I am thankful each and every day for all of the love that surrounds me. My hobbies are photography, writing and I am currently building a dollhouse. I have been on the road to motherhood for 6 long years. I hope that I will have my children in my arms some day soon, thanks to the very special gift of embryo adoption.
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