Pork 'Parm' with Polenta and Marinara Sauce
Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…
How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad
How To Order The Right Size Every Time (+ save money!) | Online …
60-Second Guided Meditation | Andy From Headspace
How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Andy From Headspace To Meditation Skeptics: It's Not What You Th…
How To Make Banoffee Pie (Banana Toffee Pie) with Pretzel Crust …
Dr. Ian Smith Answers Viewers' Health Questions + Dr. William Li…
Rach's Sheet-Pan Pizza Inspired By Upstate NY + Great British Ba…
We Help Deserving Busy Mom Pull Off Beauty & Style Transformatio…
How To Make Korean-Style Chicken and Vegetables | Sheet Pan Supp…
How "Remember The Titans" & "Boy Meets World" Star Ethan Suplee …
How To Make Korean Sauce or Marinade | Rachael Ray
Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…
Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…
Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…
Cherries Wild Host Jason Biggs On Wife Jenny Mollen: I Keep Her …
How To Make a "Pari"rita | John Cusimano
How To Make Moroccan Donuts (Sfenj) With Orange Zest, Honey + Pi…
See Inside The Closet Of Missy Elliott + Jay-Z's Stylist | June …
- 8 thin, boneless pork loin chops (about 2 pounds total), trimmed
- Salt and pepper
- About 1 1/2 cups flour
- 4 large eggs
- About 1 1/2 freshly grated Parm, divided
- 1 cup panko
- 1 cup plain dried breadcrumbs
- 1 teaspoon fennel pollen or ground fennel
- 1 tablespoon olive oil, plus more for shallow frying
- 3 tablespoons butter, divided
- 2 large cloves garlic, crushed
- 1 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 1/2 cup Italian red wine, such as Chianti
- 3 cups chicken stock, divided
- 1 28-ounce can crushed tomatoes
- A handful fresh basil leaves, torn
- 1 tablespoon fresh oregano leaves, chopped or 1 teaspoon dried oregano, lightly crushed
- 1 cup milk
- 3/4 cup instant polenta
- A few grates nutmeg
Place the pork chops between sheets of plastic wrap. Using a meat mallet, pound them to 1/8-inch thick. Season with salt and pepper. Set up a breading station: Place the flour in a shallow dish, beat the eggs with a splash of water in another and mix 1 cup grated cheese, the panko, breadcrumbs, fennel pollen, some salt and pepper in the third.
In a medium pot or small Dutch oven, heat 1 tablespoon olive oil, one turn of the pan, over medium-high; add 1 tablespoon butter and let it melt into the oil.
Add the garlic and crushed red pepper to the pan. Cook, stirring often, until aromatic, about 2 minutes. Mix in the tomato paste. Stir in the wine, then 1 cup stock. Add the tomatoes and herbs; season with salt. Simmer, stirring often, until the sauce thickens, 12-15 minutes.
In a large, 12- to 14-inch skillet placed over a large burner, heat about 1/4 inch oil over medium to medium-high. Working in batches, coat the cutlets first in the flour, then the egg, then the breadcrumbs, pressing to adhere.
Fry until browned and cooked through, about 3 minutes per side. Place on a wire rack set inside a baking sheet; cover with foil and keep warm.
In a large saucepan, bring the remaining 2 cups stock and the milk to a low boil. Gradually whisk in the polenta. Cook, whisking often, until thick, 2-3 minutes. Add the nutmeg; season with salt and pepper. Stir in the remaining 2 tablespoons butter and the remaining 1/2 cup Parm.
To serve, spoon a puddle of polenta on one side of each plate then shingle 2 cutlets onto the plates with the bottom cutlet on top of the polenta. Top the pork with a few spoonfuls of marinara.
Schnitzel with Schnapple-Sauce and Parsnip-Potato Pancakes
Clodagh McKenna’s Fennel-Crusted Pork Chops on Roasted Apples and Spiced Red Cabbage
Old-School Italian-American Eggplant Parm