Breaded Butterflied Pork Chop with Eggplant Caponata Sicilliana on Arugula

Pounded breaded pork chop topped with eggplant caponata siciliana garnished with basil infused olive oil a bed of baby arugula

By: Michael Pezzillo, Signature Chef

Prep Time: 33 min
Cook Time: 1 hour 10 min

RECIPE
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Servings:

Yield: 4 Serving

Ingredients:

4 breaded butterflied pork chops
3 cups eggplant caponatia siciliana
1 tablespoon basil oil
8 cups baby arugula

Breaded Butterflied Pork Chop
4 center cut pork chops, bone in
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup plain bread crumbs, dry
3 tablespoons shredded parmesan cheese
1 teaspoon rosemary leaves
1/4 cup all purpose flour
1/2 cup egg whites
3 tablespoons oil for frying

Eggplant Caponata Siciliana
3 1/2 cups fresh eggplant, diced 3/4 inch with skin
1 teaspoon kosher salt
1 teaspoon olive oil
1/3 cup red onion, diced 3/4 inch
1/4 cup celery, sliced 1/4 inch on bias
1 tablespoon medium pitted green olives, chopped
1 1/2 tablespoons jumbo kalamata olives, chopped
1 1/2 tablespoons capers, rinsed and drained
2 1/4 teaspoons sugar
2 tablespoons red wine vinegar
3 roma tomatoes, diced 3/4 inch
1 teaspoon olive oil
1 tablespoon toasted pine nuts
1 tablespoon Italian parsley, minced

Basil Oil
1 1/4 teaspoons fresh basil leaves
1 tablespoon extra virgin olive oil
dash kosher salt

Allergens:

Eggs, Gluten, Milk, Sesame, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Breaded Butterflied Pork Chop: Butterfly pork chop by covering pork chop with plastic wrap and using a meat mallet to pound to 1/4 inch thickness. Season with salt and pepper. In a bowl combine bread crumbs, parmesan cheese and rosemary,. Mix well. Place flour in a bowl and place egg whites in a bowl. Dredge pork chop in flour, coating both sides. Then place in egg whites and coat both sides evenly with egg. Place in bread crumb mixture. Coat and press bread crumbs on pork chop evenly. In a sauté pan, add oil, heat on medium high add pork chops and cook on both sides until golden brown.
Eggplant Caponata Siciliana: Place eggplant on sheet tray and season evenly with salt. Place second sheet tray on top and weigh down to press eggplant to release moisture. Heat first listed olive oil on medium high heat in sauté pan. Add onions, celery and peppers and sauté for 5 to 7 minutes until golden brown and soft. Add olives, capers and sugar. Stir well to combine. Add vinegar and tomatoes. Mix well. Reduce heat, simmer, stirring often for 15 to 20 minutes. In another sauté pan, add second listed olive oil. Add drained eggplant and sauté until browned on all sides. Fold eggplant in two sautéed vegetables, Mix well Add pine nuts and parsley.
Basil Oil: Blanch basil leaves in boiling water for 6 seconds. Remove and pat dry with paper towels. In a blender combine oil and blanched basil. Puree for 2 to 3 minutes until smooth. Season with salt.
For Service: Place 1/2 cup arugula on each plate. Top arugula with 1 pork chop. Top pork chop with 3/4 cup eggplant siciliana. Garnish with 1 tablespoon basil oil.