Recipe Real Life – Pork Cutlet Sandwiches

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We love Parmesan sandwiches but sometimes they can be overkill with too much sauce and cheese. This version is a bit toned down and I used pork instead of chicken.  The lemon dressed arugula adds another level of texture and flavor to the sandwich and ties everything together for a fresh take on the classic Parmesan sandwich – This is a Recipe Real Life re-do!

*** Makes 2 Sandwiches ***

(Ingredients for Cutlets)

(2) Pork Cutlets / Italian Breadcrumbs / Grated Parmesan / 2 Eggs / Flour / Salt / Black Pepper / Garlic Powder / Frying Oil

(Ingredients for Building Sandwich)

(2) Portuguese Rolls / Marinara Sauce / Arugula / Fresh Mozzarella Ball / Garlic Powder / Olive Oil / Lemon / Grated Parmesan / Butter

To Note: I used some defrosted sauce I already had stored in the freezer. The sauce needed for the sandwiches is so minimal that I’d suggest using leftover sauce from another night of cooking or your favorite jarred store bought sauce.

1st Breading your Cutlets

  • Prep your space with three containers – one holding the flour, another holding the eggs and the last holding the breadcrumbs.

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To Note: I like to season the scrambled eggs with pepper and the breadcrumbs with garlic powder and grated Parmesan.

  • Trim the cutlets of any fat and pound them out under plastic wrap to get them nice and thin. You can use a mallet or even a rolling pin to do so.
  • Season the cutlets with salt, pepper and garlic powder.

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  • Dredge each cutlet into the flour, then into the egg, then into the breadcrumbs and set aside until all the cutlets are done.
  • In a frying pan set up the frying oil – set on medium heat.
  • While the oil is heating up prep the arugula leaves and mozzarella slices.
  • Slice the mozzarella into ¼” slices and place in fridge.
  • In a separate bowl take six cups of arugula leaves and toss them with a tablespoon of olive oil and the juice of one lemon. Place in fridge.

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  • Fry up each cutlet till a nice deep brown crust is formed. Periodically flipping them so they get an even fry.

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2nd Put Together the Bread & Sauce

  • Slices open the rolls.
  • In a microwave safe container melt 1 Tablespoon of butter.
  • Once melted combine with 1 Tablespoon of Olive Oil, 2 Teaspoons of Garlic Powder, 2 Teaspoons of Grated Parmesan and 1 Teaspoon of Oregano.
  • Spread the mixture on each of the four pieces of bread.
  • Place in oven to toast.
  • While bread is toasting warm up the sauce in a sauce pan. Season or drizzle some EVOO if needed into the sauce.
  • Once bread is toasted it’s time to put the sandwich together.

3rd Putting Together the Sandwich

  • Take the bottom slice of the roll and place on a plate.

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  • Place a bunch of the arugula leaves on the slice.

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  • Then place a cutlet onto the arugula.

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  • Next spoon about two tablespoons of sauce onto the cutlet.

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  • Then place two slices of the mozzarella and close the sandwich with the top portion of the roll.

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  • Cut in half and serve on a plate with a portion of the arugula leaves.
  • You can also pair the sandwiches with some grilled veggies or a tomato and balsamic salad.

Enjoy!

© Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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Almost Virgin Vodka Sauce

Let’s be real most recipes for vodka sauce call for such a minimal amount of vodka that the vodka is really not even a necessary ingredient. In fact you could really call vodka sauce a tomato cream sauce because that’s just what it is. The most important base for this recipe is a great tomato sauce with the addition of a buttered heavy cream. Pour this rich and creamy sauce over hot pasta and sprinkle with grated parmesan. It’s simple, minimal in ingredients and sure to be a crowd pleaser.

Ingredients:

Seasonings: Garlic Powder, Salt, Pepper, Hot Pepper Flakes

2 Tablespoons – Olive Oil

2 Tablespoons – Butter

Grated Parmesan Cheese

1 Pint – Heavy Cream

1/2 Cup – Red Wine

3 Fresh Basil Leaves – Chopped

3 Cloves of Garlic – Chopped

(1) Can Crushed Tomatoes

(1) Can Tomato Paste

(1) Box Penne Pasta

Directions for Tomato Sauce:

 -In a sauce pan brown the garlic in the olive oil.

– Now throw the basil into the oil.

– Then add in the can of crushed tomatoes and the red wine.

– Now put in the tomato paste and sprinkle in salt, pepper, garlic power and hot pepper flakes to taste.

– Spin all together and cover to let simmer on low heat while preparing the heavy cream.

*Mix sauce periodically.

Directions for Heavy Cream:

– In a separate sauce pan melt the butter on medium heat.

– Once melted add in the heavy cream.

– Very often you must whisk the heavy cream as it heats up.

– You will notice the heavy cream will start to foam up and you will have to whisk so it does not overflow.

– After this goes on for about a minute or so you can lower the heat and simmer on low for another minute but continue whisking.

– When completed add the heavy cream to the tomato sauce.

Directions – Final Steps:

– Be sure the heavy cream and tomato sauce is melded together.

– Keep simmering on low while you boil the penne off to the side.

– Once pasta is boiled – drain the pasta and then combine with the sauce.

– Sprinkle in a tablespoon of grated parmesan and mix again in the sauce pan.

Plate, Serve & Enjoy!

*Don’t forget to serve this with some Italian bread to sop up that delicious sauce. 

*A traditional addition to Penne Alla Vodka is usually bits of prosciutto. Chop up small bits of prosciutto and cook them up with the garlic in the directions for the tomato sauce.

*Note you can always add in shrimp or slices of grilled chicken to this recipe too.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Shrimp & Clam’s Arrabiata

If your craving seafood this kicked up spicy tomato sauce is the perfect pairing with some fresh little neck clams and jumbo shrimp. Throw over pasta or drench up the sauce with big pieces of ciabatta bread. It’s hearty, filling and oh so good!

*Makes a serving for four.

Sauce Ingredients: 4 Garlic Cloves Minced, Handful of Chopped Basil, Can Crushed Tomatoes, Can Tomato Paste, Can Whole Plum Tomatoes in Sauce, One Cup Red Wine, Salt, Black Pepper, Garlic Powder, Red Pepper Flakes, Olive Oil

Seafood: (2) Dozen Little Neck Clams / (2) Dozen Cleaned Jumbo Shrimp

 

     *Buy FRESH not Frozen*

 

Directions for Sauce:

– Heat Olive Oil in Pan.

– Sauté Garlic & Basil Till Cooked Through.

– While the above is sautéing remove the whole tomatoes from the sauce and chop up into chunky pieces.

– Place pieces back into the sauce in can.

– Add Crushed Tomatoes, Tomato Paste & Red Wine.

– Let simmer for a minute or so while spinning and then add in the can of sauce and cut up tomatoes. 

– Sprinkle Salt, Black Pepper, and Garlic Powder along with a generous sprinkle of Pepper Flakes.

*The heat from the garlic and pepper flakes is what will infuse this sauce with spicy flavor. 

– Cover pot and place on low heat – Simmer for a good 30 minutes or even longer.

*You must check the sauce and stir so it won’t burn at the bottom of the pot.

Directions for Seafood:

*Make sure the clams are rinsed and you go through your bunch to throw out any cracked or damaged ones.

*Keep the tails on your shrimp but be sure they are deveined and clean of any skin on the body. The seafood place should have done this for you already when you asked for cleaned jumbo shrimp. But it’s good the check them.

– The only direction you need here is do not throw the seafood into the sauce to cook until you’re almost ready to sit down to eat – the clams open up quickly and the shrimp shouldn’t take more than 5 or so minutes to cook.

*Be sure when the fish is cooking in the sauce you turn them so they all get coated and bathed in the hot simmering liquid.

FINAL STEP:

– Complete this as a whole meal by serving over linguine or with a loaf of Ciabatta bread.

Mangia! Mangia!

*Note you can always add other seafood too – such as calamari, muscles or scallops .

*I did some research as to what wines go best with a spicy sauce like this and I found recommendations on two wines which I’ve actually had before and liked very much. The first is a Crianza by Campo Viejo and the second was a Shiraz by Yellow Tail wines – both should be no more than $15 bucks a pop!

~ A.M.A ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.