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Italian sandwiches with pork, mozzarella, aragula and marinara sauce
Preparation
30 minutes
Cooking time
10 minutes
Servings
4
Ingredients
- 125 ml (1/2 cup) mayonnaise
- 45 ml (3 tbsp) pesto
- 2 eggs, beaten
- 60 ml (1/4 cup) Parmesan, grated
- 375 ml (1 1/2 cups) all-purpose flour
- 500 ml (2 cups) breadcrumbs
- 500 g (1 lb) boneless pork chops, cut into slices 5 mm (1/4 in.) thick
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) olive oil
- 30 ml (2 tbsp) butter
- 250 ml (1 cup) marinara sauce
- 6 slices of mozzarella
- 2 Tuscan rolls (or 2 round buns)
- 500 ml (2 cups) arugula
Preparation
- Preheat the oven to 190°C (375°F).
- In a bowl, mix together the mayonnaise and pesto.
- Set aside.
- In a shallow bowl, mix together the eggs and Parmesan.
- Set aside.
- Place the flour and breadcrumbs on two different plates.
- Season the pork with salt and pepper.
- Coat the pork with flour, dip in the egg mixture and then the breadcrumbs.
- Set aside.
- In a skillet, heat the oil and butter over medium-high heat.
- Brown the pork for 2 to 3 minutes on each side. Reserve on a baking sheet.
- Top the meat with marinara sauce and add the mozzarella slices.
- Cook in the oven for 2 to 3 minutes, until the cheese has melted.
- Slice the buns in half horizontally.
- Spread the inside with the pesto mayonnaise. Place the pork on the bottom halves of the buns. Top with arugula and close.
- Cut the sandwiches in half.
- Serve immediately.
