{"id":3069,"date":"2018-11-12T16:29:17","date_gmt":"2018-11-12T21:29:17","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=3069"},"modified":"2018-12-13T11:47:09","modified_gmt":"2018-12-13T16:47:09","slug":"pork-medallion-over-arugula","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/11\/12\/pork-medallion-over-arugula\/","title":{"rendered":"Pork Medallion over Arugula"},"content":{"rendered":"

Pork Medallion over Arugula<\/p>\n

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4-6\u00a0 \u00a0Think Pork Cutlets\u00a0 \u00a0\u00a0\"\"<\/a><\/p>\n

\u00bd cup Italian Bread crumbs
\n\u00bd cup Panko
\n\u00bc cup Grated Parmesan cheese
\n1 tbsp Fresh Lemon Juice<\/p>\n

Large bunch of fresh Arugula<\/p>\n

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Salt\/Pepper
\nFresh Lemon slices
\nOil\/Vinegar
\n1\/2 tbs Dijon Mustard
\n1\/4 tbs Mayonnaise
\nItalian Parmesan cheese<\/p>\n

Instructions:<\/strong>\u00a0<\/strong><\/p>\n

Pound cutlets between two sheets of parchment paper to paper thin
\nSalt\/Pepper both sides
\nMix mustard and mayonnaise together
\nDrizzle a little olive oil on one side, rub it in to both sides
\nRub mustard\/mayonnaise mixture on both sides of medallions
\nMix Bread Crumbs\/Panko\/Grated cheese in a plate
\nDredge each cutlet into mixture, move to a plate (when done refrigerated)<\/p>\n

Heat \u00bc Oil Olive in Non Stick Frying pan over medium to mild high temp
\nAdd Pork\"\"<\/a> medallions, do not crowed, if necessary do in batches
\nCook for 2 minutes; turn over then another 2 minutes
\nTransfer to plate to keep warm<\/p>\n

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Arrange Arugula on a large platter
\nSalt and Pepper
\n<\/span>Squeeze about 1 tbsp. fresh lemon juice
\n<\/span>Pour Oil\/Vinegar dressing over Arugula
\nArrange Pork Medallions over Arugula
\nGarnish with lemon wedges and fresh parsley<\/p>\n

Add Shaved fresh Parmesan cheese\u00a0\"\"<\/a><\/p>\n

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Serve with a Dry Riesling<\/p>\n

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