Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Pork Cutlets with Arugula and Chopped Eggs
Pork Cutlets with Arugula and Chopped Eggs
(Costolette di Maiale con Rucola e Uova Tritate)
 
 
Ingredients:
 
2 large heritage pork tenderloins (2 and 1/2 pounds total)
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm large hard-boiled eggs, peeled, coarsely chopped
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse kosher salt plus 1 large pinch
1 teaspoon freshly ground black pepper
1 lemon
1/2 cup all purpose flour
3 large eggs, beaten to blend
3 cups fresh breadcrumbs
3/4 cup freshly grated Parmigiano cheese
Extra virgin olive oil
 
Directions:
 
Set 1 rack on each of 2 rimmed baking sheets.

Using small sharp knife, cut all peel and white pith from lemon.

Quarter lemon lengthwise, then thinly slice crosswise.

Cover and chill lemon slices.

Discard peel.

Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.

Trim 2 inches from tapered ends of each tenderloin.

Cut tenderloins crosswise into 3/4-inch thick slices.

Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness.

Sprinkle sage mixture over both sides of pork cutlets.

Place flour in shallow bowl and place eggs in another shallow bowl.

Mix breadcrumbs and cheese in another shallow bowl.

Working with 1 cutlet at a time, dredge in flour, shaking off excess.

Dip in egg to coat.

Place in breadcrumb mixture and coat both sides, pressing to adhere.

Divide between prepared racks.

Chill at least 30 minutes and up to 4 hours.

Preheat oven to 250F.

Add enough olive oil to heavy large skillet to measure depth of 1/4 inch.

Heat over medium-high heat.

Working in batches, cook pork until browned and cooked through, about 2 minutes per side.

Transfer to another baking sheet.

Place in oven to keep warm.

Divide cutlets among 6 plates.

Sprinkle capers and lemon slices over.

Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt.

Mound arugula mixture over pork and sprinkle with chopped eggs.
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex