Pork Milanese Crusted with Girl Scout Cookies (with Geoffrey Zakarian) | The Kitchen

Incorporating Girl Scouts cookies into your dinner sounds like a GREAT idea to us! This is not your average pork milanese. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3kHYC3m Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Shortbread-Crusted Pork Milanese RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 30 min Active: 30 min Yield: 2 servings Ingredients Arugula and Vinaigrette: 2 tablespoons Dijon mustard 2 tablespoons balsamic vinegar 2 tablespoons finely minced shallots 1/2 teaspoon chopped fresh oregano 1 clove garlic, grated 3 tablespoons extra-virgin olive oil 3 cups arugula Kosher salt and freshly ground black pepper Pork: 1/2 cup panko breadcrumbs 1/2 cup grated Parmigiano-Reggiano 1/2 teaspoon chopped fresh oregano 8 Trefoil® or Shortbread cookies 2 large eggs, beaten 1 cup all-purpose flour 2 bone-in pork cutlets, pounded to 1/4 inch thick Kosher salt and freshly ground black pepper 1/2 cup clarified butter or canola oil 2 sprigs fresh thyme 1 sprig fresh sage Directions For the arugula and vinaigrette: Whisk together the mustard, vinegar, shallots, oregano and garlic in a large bowl. Drizzle in the olive oil and whisk to combine. Set aside. For the pork: Put the panko, Parmigiano-Reggiano, oregano and cookies in a food processor and pulse until finely ground. Transfer to a shallow dish. Put the eggs and flour in separate shallow dishes. Season the pork on both sides with salt and pepper. In order, dip one of the cutlets first in the flour, then in the egg and finally in the cookie mixture, being sure to shake off any excess after each step. Repeat with the other cutlet. Heat the butter, thyme and sage in a large saute pan over medium-high heat. When hot, add the cutlets and lower the heat to medium low. Slowly brown the cutlets on one side, about 3 minutes. Flip and repeat on the other side. Drain on a rack and immediately season with salt and pepper. Toss the arugula in the vinaigrette and season with salt and pepper. Divide the pork cutlets and salad between plates. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #ShortbreadCrustedPorkMilanese #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Pork Milanese Crusted with Girl Scout Cookies (with Geoffrey Zakarian) | The Kitchen | Food Network https://youtu.be/UVi9vvZUwGQ