ROSEMARY PORK CUTLETS WITH WILD MUSHROOM RISOTTO ‘STROGANOFF’ WITH ARUGULA SALAD

Pork|Ciao Bella|Italian|Sides

Ingredients

The Risotto:

¼ cup olive oil

1 large onion, chopped

6 large garlic cloves, chopped

1 pound mixed wild mushrooms (or your favorite combo), stems removed and caps sliced thin

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon salt

½ teaspoon black pepper

1 cup arborio rice

1 cup dry white wine, room temperature

3-3 ½ cups warm beef stock or homemade beef bone broth

½ cup sour cream

2 tablespoons butter, cut into pats

2-3 tablespoons grated parmesan cheese

The Pork Cutlets:

2 ½ – 3 pounds boneless pork loin, cut into 1” ‘chops’

½ teaspoon salt

½ teaspoon black pepper

4 tablespoons fresh rosemary leaves, stemmed and chopped

3 cups panko breadcrumbs

½ cup grated parmesan cheese

2 eggs beaten

¼ cup olive oil

The Salad:

8 ounces baby arugula or micro greens

½ cup shaved parmesan cheese

2-3 tablespoons olive oil

1 tablespoon balsamic vinegar

Instructions

In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until soft and fragrant, about 2 minutes. Add the mushrooms, Ciao Bella Italian seasoning, salt, and pepper and continue to cook, stirring frequently, until mushrooms are soft and all moisture is absorbed, about 10 minutes.

Add the rice to the pan and cook for another 3-5 minutes, stirring, until the rice is coated and toasty. Add the wine to the pan and cook until all of the liquid is absorbed, stirring continuously. Do not add more liquid until all is absorbed. Gradually add the beef stock in 1 cup increments allowing the liquid to absorb in between each addition, stirring constantly until the rice is ‘al dente’ in texture. It should have a little ‘chew’ to it, but not be crunchy. Stir in the sour cream. Keep warm while you make the cutlets.

Place each pork chop in a large ziplock bag and pound with a mallet to an even ½” thickness all over. Season the cutlets with the salt and pepper on both sides.

Create a bread station by combining the rosemary, panko, and parmesan in a pie plate or shallow baking dish and beating the eggs in another pie plate or baking dish.

Heat the oil in a large skillet over medium high heat. Dip the cutlet in the egg and then press firmly into the panko mixture to coat. Place them in the hot oil and cook for 3-4 minutes on each side until golden brown and just cooked through (about 145 degrees). Remove to a plate and tent with foil to keep warm until ready to serve. You will need to work in batches depending on the size of your pan, adding more oil to the pan as needed.

To make the salad, simply toss the greens with the shaved parmesan. Drizzle with the olive oil and vinegar and toss to evenly coat.

Serve the hot risotto topped with a cutlet and the salad and garnished with grated parmesan cheese.