Boneless Pork Milanese

This delicious entree could be your next crowd favourite, featuring succulent, juicy boneless pork chops covered in crispy breadcrumbs and panfried to perfection, then served with a simple dressing. Try getting a nice piece of pork, such as our Pork Ribeyes, to cut your own pork chops to order.

Ingredients
Method

1. Combine breadcrumbs, basil, parsley and Parmesan in bowl of food processor; pulse until smooth. Season with salt and pepper to taste.

2. Using a meat mallet, carefully pound pork chops until they are uniformly 1/4-inch thick. Season pork chops with salt and pepper and dip them in beaten egg. Remove from egg wash and allow excess to drip. Dredge each chop in breadcrumbs and set on a plate.

3. Heat 1/4 cup olive oil in 14- to 16-inch skillet over medium heat until just smoking. Add butter and allow it to foam for 10 to 15 seconds. Place chops in oil and cook until light golden brown on one side, about 5 minutes. Carefully turn chops and cook until internal temperature reaches 145°F to 160°F, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.

4. Meanwhile, combine arugula and tomatoes in serving bowl. Add remaining 3 tablespoons olive oil, lemon juice, salt and pepper; toss to coat the greens.

5. Place one pork chop on each of 6 dinner plates. Divide arugula salad evenly between the plates, place a lemon wedge on each plate, and serve immediately.

 

Recipe by Smithfield Farmland

 

 

Recipe: Sun-Dried Tomato and Caper Snapper Piccata

sun-dried-tomato-caper-snapper-piccata

Sun-dried tomatoes and capers are a summery flavor pairing for lightly breaded, deliciously delicate snapper fillet. Both are served over a bed of angel hair or linguine pasta in this twist on classic chicken piccata.

Make this a weekly special on your menu for a light summer supper, or make it  a mainstay for pescatarians or anyone who would like to add more fish to their diet.

sun-dried-tomato-caper-snapper-piccata

INGREDIENTS

SUN-DRIED TOMATO AND CAPER OIL SAUCE

PASTA

1 lb  angel hair pasta – you can also substitute linguine or whatever long pasta you prefer
Water to boil + salt
1 tbsp olive oil

SNAPPER PICCATA

 

FINISHING TOUCHES

METHOD

PREPARE THE SAUCE

  1. Heat the olive oil in a saucepan over medium-low heat. Add the garlic, sun-dried tomatoes, capers and wine.
  2. Cook, stirring occasionally, until the tomatoes are tender and starting to fall apart, about 35 minutes.
  3. Add the parsley and salt and remove from heat. (If not using right away, let it cool and refrigerate in an airtight container for up to six days. Makes about two cups.)

PREPARE THE PASTA

Boil water with lots of salt and prepare the pasta according to the package directions. Drain and drizzle with the olive oil. Set aside warm.

FOR THE SNAPPER PICCATA

  1. In a medium bowl, combine the flour, almond meal, Parmesan cheese and salt. Coat each snapper fillet with the flour mixture.
  2. Heat the olive oil in a sauté pan over medium heat. Add the snapper fillets and cook, flipping until the fillets are golden brown on the outside and cooked through, about 6 minutes. Drain on a sheet pan lined with paper towels.

In the same sauté pan, add the cooked pasta and the tomato-caper oil and cook, stirring frequently, until just heated through, about four minutes.

SERVE IT UP WITH STYLE

It is best to cook the snapper right before serving. Pile the cooked pasta on a beautiful plate and top with a hot snapper fillet fresh from the pan. Drizzle sauce over the fish and pasta, then garnish with more capers and parmesan. Cut a few ribbons of basil over the plate to add a burst of flavour and colour.

Consider serving this stand-out dish with a light salad of mixed greens or fresh cucumbers, and perhaps even garlic bread. 

You can also serve this dish on a buffet, if you lay the cooked fish out and not on top of each other to disturb the coating.

This recipe was written by the Sysco Culinary Team.

Recipe: Grilled Mahi with Grilled Vegetables

Mahi aka dolphin fish, is caught throughout the Bahamas, the Caribbean and Florida’s southern coast. Mahi is available by the side or in 4 oz or 6 oz vacuum-sealed portions at BFS. The firm, white meat is enhanced in flavour by citrus and bright, simple seasonings and simple presentations such as Fish Tacos, grilled over Caesar Salad, rice or pasta; in a Fish Sandwich or even Bahamian Stewed Fish.

It is best to remove the bloodline, which is the dark lateral stripe in the fillet and wash thoroughly with lime or lemon juice. The flesh will become tough the longer it is cooked, so Mahi is best when it is cooked quickly, such as grilled, broiled, pan-fried, deep-fried or stir-fried.

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