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Steve Schimoler: Crop Pork Cutlet with Asparagus Salad and Charred Lemon Dressing 5/6/13

8:43 AM, May 7, 2013   |    comments
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Crop Pork Cutlet with Asparagus Salad and Charred Lemon Dressing

Serves 4

 

4 - 4oz Pork Loin medallions pounded thin

1 bunch asparagus, blanched

¼ cup red onion shaved thin

½ cup julienned red pepper

½ cup Watermelon radishes shaved thin

 

Dressing:

The juice of 3 lemons cut in half and grilled for 3 minutes to char

 6 oz Extra Virgin Olive Oil

3 TBSP White Balsamic Vinegar

1 TBSP Dijon mustard

2 TBSP minced Fresh Basil

Salt and Pepper to taste

 

Preparation:

  • Mix all the ingredients for the dressing and wisk till well blended
  • Mix all the salad ingredients and add the dressing to marinate the salad.
  • Pound the pork cutlets, and season with salt and pepper
  • Either grill or sauté the pork till browned,(aprox 2 minutes total)
  • Portion the salad mix evenly onto 4 plates, place a cutlets on top and drizzle extra dressing over the Cutlet

 

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