PORK LOIN PARMESAN
WITH BABY SPINACH & GARLIC
PORK LOIN CUT 3 pcs per order
STANDARD
BREADING PROCEDURES
TT
PARMESAN CHEESE
TT
MOZZARELLA CHEESE
TT
SALT & PEPPER
TT
MARINARA SAUCE
TT
SAUTE’ED BABY SPINACH & GARLIC
TT
FRESH LEMON JUICE
PROCEDURE:
1.
BREAD
CUTLETS
2.
SAUTE
IN OLIVE OIL TILL BROWN
3.
COOK
TILL *180 INTERNAL TEMPERATURE (IF NEEDED)
4.
IN
OVAL DISH, LACE WITH SAUCE TOP WITH SAUCE, MOZZARELLA CHEESE & PARMESAN,
PLACE IN OVEN TILL CHEESE MELTS
5.
SERVE
ON A BED OF PASTA (CHEF’S CHOICE)
6.
ARRANGE
BABY SPINACH AND GARNISH WITH LEMON & PARM CHEESE
MARINARA SAUCE
1/4 c. olive oil
1/2 c. finely chopped
onion
1-2 cloves garlic,
minced
1/4 c. dry white wine
1 c. chicken stock
1/3 c. minced parsley
TT minced fresh basil
TT minced fresh
oregano
1/2 cup crushed
tomatoes
½ cup diced tomatoes
TT SALT & PEPPER
In a medium saucepan
heat oil over medium-high heat; add the onions, and cook until translucent,
about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.
Add the white wine
and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf,
tomatoes and pepper. Simmer on low heat for 15MINS until sauce is thickened,
stirring occasionally. Makes about 1 1/2 cups.
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