EMERIL LAGASSE / COOKBOOK AUTHOR "20-40-60 Fresh Food Fast"
Boneless Pork Chops Parmigiana
Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes
2 pounds boneless thin-cut pork chops (about 8 small chops)
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup all-purpose flour
2 tablespoons milk
1 cup fine dry unseasoned bread crumbs
1⁄2 cup finely grated Parmigiano-Reggiano cheese
4 teaspoons Emeril’s Original Essence or Creole Seasoning (page 29)
1⁄2 cup olive oil
1 cup jarred marinara sauce, plus more (heated) for serving with pasta if desired
2 cups grated mozzarella cheese
Cooked pasta, for serving (optional)
1. Preheat the broiler, and line a large baking sheet with aluminum foil.
2. Season the pork chops on both sides with the salt and pepper. Set three shallow pans side by side. Place
the flour in one, the egg and milk in another, and the breadcrumbs and cheese in the third pan. Season the
flour with 11 ⁄2 teaspoons of the Essence, the egg-milk mixture with 11 ⁄2 teaspoons of the Essence, and the
breadcrumbs with 1 teaspoon of the Essence. Stir the flour to incorporate the Essence; beat the eggs, milk,
and Essence to blend; and toss the breadcrumbs with the cheese and Essence to combine.
3. Dredge the pork chops in the flour and shake to remove any excess. Working with one at a time, dip
the pork chops in the egg wash to coat, then transfer them to the breadcrumb mixture and coat evenly,
shaking to remove any excess.
4. Set a 12-inch sauté pan over medium-high heat and add the olive oil. When the oil is hot, place half of the
breaded pork chops in the pan and cook until golden brown, 11 ⁄2 to 2 minutes per side. Transfer the browned
pork chops to the prepared baking sheet. Repeat with the remaining pork chops.
5. Spread 2 tablespoons of the marinara sauce over each of the pork chops
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PRESSED ROAST TURKEY, PESTO, AND PROVOLONE SANDWICHES
Prep time: 5 minutes; Cook time: 12 to 15 minutes; Total time: 17 to 20 minutes
Pressed Roast Turkey, Pesto, and Provolone Sandwiches—talk about a delicious quick lunch; slices of turkey and provolone cheese sandwiched with an herbaceous pesto—Yum! Try serving these with the Cream of Tomato Soup on page XX for a true power meal!
8 slices ciabatta, or other crusty Italian or hearty white sandwich bread
4 tablespoons prepared basil pesto
4 slices provolone cheese, about 4 ounces
8 slices roast turkey, about 8 ounces
1 ½ tablespoons extra virgin olive oil
Lay the bread slices on a clean work surface and spread 1 ½ teaspoons of the pesto onto one side of each slice of bread. Divide the cheese evenly among the slices (depending on the size of your cheese slices, you may need to cut the slices in half so that you can have cheese on both sides.) Divide the roast turkey slices evenly among 4 of the bread slices. Place the remaining cheese-topped slices on top of the turkey-topped slices to form 4 sandwiches. Brush the outsides of each sandwich with some of the olive oil.
Preheat a grill pan over medium heat. When hot, add the sandwiches, in batches if necessary, and weight with a sandwich press or another skillet (or other heavy object) and cook sandwiches until golden brown and crisp and cheese is melted, 4 to 6 minutes per side. Remove sandwiches, cut in half on the diagonal, and serve immediately.
Yield: 4 sandwiches, 4 servings
Note: Though we prefer the crisp, ridged edges when these sandwiches are cooked in a grill pan, they can also be cooked in a sauté pan or panini press; please note that the cook time will vary slightly.