Pork Milanese Bowls

• doses: 4 servings
• tempo ativo: 25 minutes
• tempo total: 50 minutes

Ingredientes

1½ cups long grain white or jasmine rice, rinsed

2½ cups chicken stock or water

½ teaspoon garlic powder

¾ teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice (from 1 lemon)

4 tablespoons salted butter

½ cup freshly grated Parmesan cheese

Sea salt and freshly cracked black pepper, to taste

¼ cup capers, drained (optional)

4 (1-inch thick) boneless pork chops (about 1½ pound total)

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

2 large eggs

1¼ cups panko breadcrumbs

3 tablespoons vegetable oil

1 teaspoon lemon zest

2 tablespoons lemon juice (from 1 large lemon)

1 teaspoon granulated sugar

1 clove garlic, minced

¼ teaspoon sea salt

½ teaspoon raw apple cider vinegar

¼ cup mayonnaise

2 tablespoons extra-virgin olive oil

Arugula

Cherry tomatoes, halved

Lemon wedges

Instruções

Make the rice

In a medium saucepan, combine the rice, chicken stock, garlic powder, lemon zest, lemon juice, and 2 tablespoons of the butter

Bring to a boil over high heat

Reduce the heat to low, cover, and simmer until the rice is tender and the liquid has absorbed, about 18 minutes.Stir in the Parmesan, salt, pepper, capers, if using, and the remaining 2 tablespoons of butter.While the rice is cooking, make the pork

Working with 1 pork chop at a time, place the meat between 2 sheets of parchment paper or plastic wrap

Using a meat mallet or rolling pin, pound each pork chop to ¼-inch thickness

Season on both sides with the salt and pepper.In a shallow bowl, beat the eggs

Place the panko in a separate shallow bowl or pie plate

Dip each pork chop into the egg, allowing the excess to drip off

Press each pork chop into the panko to coat evenly

Heat 2 tablespoons of the vegetable oil in a large skillet, over medium-high heat

Once the oil is glistening, add 2 pork chops and cook, undisturbed, until golden brown, about 3 to 4 minutes

Flip the pork chops and repeat until the other side is golden brown, another 3 to 4 minutes

Transfer the pork to a cutting board

Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining pork chops

Let the cutlets rest for 5 minutes before slicing.Make the dressing

To a jar with a tight fitting lid, add the lemon zest, lemon juice, sugar, minced garlic, salt, vinegar, mayonnaise, and olive oil

Seal the jar and shake until emulsified, about 30 seconds

Divide the rice among 4 bowls

Top with the sliced pork cutlets, arugula, and tomatoes

Drizzle with the dressing and serve with a squeeze of lemon juice if desired.

Informação Nutricional

• Calorias: 714
• Gordura Total: 49 g
• Gordura Saturada: 20 g
• Colesterol: 198 mg
• Sódio: 813 mg
• Carboidratos Totais: 29 g
• Fibra Alimentar: 1 g
• Açúcares Totais: 3 g
• Proteína: 38 g