Today: Rui Correia Pork Panados With Watercress & Tomato Salad Recipe
Rui Correia came by Today May 16 2013 to make his pork panados with a watercress and tomato salad. This was a recipe he remembered his grandmother making when he was a child. She had an eatery in Portugal and this was one of her signature dishes and the one he remembered best, as it was his favorite. He said that in Portugal, pork is a very prominent protein. He added that this meal was very light and very healthy.
It’s a great meal to go along with the corn on the cob with chili mayo that Ben Daitz and Ratha Chaupoly cooked earlier on the program. Memorial Day weekend is coming up and that means a lot of picnics and delicious, home-cooked meals. Consider bringing this one along to your next outdoor soiree.
Rui Correia Pork Panados With Watercress & Tomato Salad Ingredients:
For Pork Panados:
- 2 lbs pork loin
- 2 eggs
- 2 cups panko bread crumbs
- 1/4 cup chopped parsley
- 1 tbsp. ground cumin
- Salt and pepper to taste
- Olive oil for cooking
- 2 cups red wine vinegar
For the Salad:
- 1 bunch watercress, washed and dried, stems trimmed
- 1 1/2 cup quartered cherry or small tomatoes
- 1/2 cup fresh parsley leaves (no stems)
- 1/2 red onion, sliced thinly
- Grated zest of 1 lemon
- Olive oil, additional red wine vinegar, salt and pepper to taste
Rui Correia Pork Panados With Watercress & Tomato Salad Directions:
- Slice pork into thin, 1/4 inch slices. Pound each slice lightly to thin it.
- Beat eggs in a bowl.
- Add parsley and cumin to the panko in a separate bowl.
- Salt each pork medallion and then dip into the egg, followed by the crumb mixture to coat on both sides. Place onto sheet pan.
- Heat a large pan over medium-high heat. Add olive oil. Rui Correia said that for frying, he loves to use vegetable oil, and for cooking, he uses olive oil. Add as many medallions that will fit in a single layer and cook for about a minute and a half on each side, or until golden brown.
- Transfer to a platter.
- Combine watercress, tomatoes, parsley, onion and lemon in large mixing bowl. Drizzle with olive oil and just a little vinegar and toss well. Rui Correia said that what really makes this meal is the acidity from the vinegar.
- To serve, place a medallion on a plate and cover with the salad mixture. Drizzle vinegar on top. Enjoy!