Recipe courtesy of JEFF MAURO, Food Network.
Pork Milanese Sub
Recipe courtesy of JEFF MAURO, Food Network.
Servings 4 servings
Ingredients
Marinated Tomatoes with Balsamic Reduction:
- Balsamic Reduction recipe follows
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 1 pint grape or cherry tomatoes sliced crosswise
- Kosher salt
Pork Cutlets:
- One 1 1/2-pound pork tenderloin
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups plus 1 tablespoon vegetable oil
- 2 cups Italian-style breadcrumbs
- Kosher salt and freshly ground black pepper
Sub:
- 4 cups arugula
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- 1 large about 24-inch fresh French or Italian loaf (crusty and light but not too dense)
- Extra-virgin olive oil for drizzling
- 2 burrata cheese balls 4 ounces each, drained, sliced 1/4-inch thick
- Flakey sea salt
- 8 leaves fresh basil
- 1 cup sliced pickled banana peppers plus brine for drizzling
Balsamic Reduction:
- 2 cups balsamic vinegar
- 1 teaspoon light brown sugar
- 1 teaspoon minced fresh thyme
- 3 cloves garlic smashed
- 1/2 shallot minced
- Kosher salt and freshly ground black pepper
Instructions
Balsamic Reduction:
- Make the dressing and marinate the tomatoes: In a small bowl, whisk together the Balsamic Reduction and mustard. Slowly whisk in the olive oil until emulsified. In a medium bowl, combine 1/2 cup of the dressing with the tomatoes and salt to taste. Toss to coat and let sit at room temperature for at least 30 minutes. Reserve the remaining dressing for the sandwich.
Make the pork:
- Cut the tenderloin on a bias into four equal pieces. Pound out each piece between 2 sheets of plastic wrap into a long 1/4-inch-thick cutlet.
- Set up a breading station with three shallow bowls.
- Place the flour in the first bowl. In the second bowl, beat the eggs with 1 tablespoon vegetable oil (this gives it the puffy golden brown exterior we love!).
- Place the breadcrumbs in the third bowl.
- Generously sprinkle the pork cutlets with salt and pepper. Dredge in the flour and shake off the excess.
- Then coat in the egg, allowing the excess to drip off. Coat in the breadcrumbs, pressing to make sure it all sticks.
- Transfer the cutlets to a sheet pan and let dry out for 5 to 10 minutes.
- Heat the remaining 2 cups oil in a large high-sided pan or skillet over medium heat until it registers 375 degrees F on a deep-fry thermometer.
- Fit two sheet pans with wire racks and set aside.
- Fry the cutlets in batches while gently shaking the skillet to ensure no sticking and that the tops of the cutlets get some love, until golden brown, 2 to 3 minutes per side.
- Transfer to a rack to drain.
Assemble the subs:
- In a medium bowl, combine the arugula and lemon juice. Season to taste with salt and pepper. Toss to coat. Set aside.
- Cut the bread in half horizontally to split. Drizzle the cut sides of the bread with the reserved balsamic dressing and some olive oil. Place the burrata slices on the bottom half of the bread, ensuring that all that creamy interior goodness evenly mingles with the bread. Sprinkle with flakey salt. Layer the pork, shingled and on a bias, on top. Top with the dressed arugula, marinated tomatoes, basil and banana peppers. Drizzle with some banana pepper brine, then close up with the bread top! Slice on the bias into 4 equal sandwiches.
- Balsamic Reduction: (Yield: 3/4 cup)
- In a small saucepan, add the balsamic, brown sugar, thyme, garlic, shallots and salt and pepper to taste.
- Bring to a simmer, then let it cook until it reduces to 3/4 cup, 20 to 25 minutes.
- Set aside and let cool. Strain.
Notes
Special equipment: a deep-fry thermometer.
https://www.foodnetwork.com/recipes/jeff-mauro/pork-milanese-sub-12562144
https://www.foodnetwork.com/recipes/jeff-mauro/pork-milanese-sub-12562144
