Fried pork steak with flatbread and salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 495, total fat 26 G., saturated fats 8 G., proteins 40 G., carbohydrates 26 G., fiber 4 G., cholesterol 107 mg, sodium 410 mg, sugar 0 G.

These pork scallopini are ready in minutes, yet taste like you spent hours in the kitchen. They're bursting with the flavors and aromas of a restaurant dish, all made right at home. Perfect for a quick weekday dinner or a vibrant holiday celebration, these all-natural pork patties are marinated in a rosemary vinaigrette, grilled, and served with a salad of greens, radishes, and cherry tomatoes over a thin slice of Gruyère. Serve with warm pita bread and savor the juiciness of the meat and fresh vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg of thin natural pork cutlets
Juice of 1 lemon
2 tablespoons red wine vinegar
1 small shallot
3 tbsp extra-virgin olive oil + extra for drizzling
1.5 tsp chopped fresh rosemary
2 cups grape tomatoes, halved
5 radishes, thinly sliced
Vegetable oil, for grilling
4 lavash or pita breads
220 g mixed salad greens (about 8 cups)
60 g Gruyere, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, shallots, radish, grape tomatoes, salad mix, Gruyere cheese, wine vinegar, lemon juice, rosemary, pita, pita

Cooking the dish according to the recipe:

In a large bowl, combine the lemon juice, vinegar, shallots, olive oil, rosemary, 1/4 teaspoon salt, and black pepper to taste. Pour 3 tablespoons of the dressing into a medium bowl and add the pork, turning to coat; let marinate at room temperature for 15 minutes. Add the tomatoes and radishes to the bowl with the remaining dressing.
Preheat a grill or grill pan over medium-high heat and lightly brush with vegetable oil. Grill the pork until grill marks appear, about 2 minutes per side; transfer to a plate. Grill the patties, turning once to heat through, for about 1 minute.

Add the salad greens to the bowl with the tomatoes and radishes, season with salt and pepper to taste, and toss. Divide the salad among plates; top with cheese slices and pork. Drizzle with olive oil and serve with toasted flatbreads.

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