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Yields4 Servings
 1 inch VSOP Extra Virgin Olive Oil, for frying
 ¼ cup Whole Milk
 2 large Eggs
 ½ cup Bread Crumbs, fine
 ½ cup Flour
 1 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper
 4 medium Boneless Pork Loin Chop, (or chicken) pounded to 1/4 inch thickness
 2 small Lemon, (optional) cut into wedges
 4 cups Arugula, washed & dried
 ½ cup VSOP Extra Virgin Olive Oil, your favorite varietal
  cup Pecorino Romano, freshly grated
 2 cloves Garlic
 ¼ cup Toasted Almonds
 1 tbsp Lemon Juice, freshly squeezed
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Flour
 ¼ cup Whole Milk
 2 large Eggs
 ½ tsp Fine Sea Salt
1

Heat one inch of Extra Virgin Olive Oil in a heavy frying pan (a seasoned cast iron pan is ideal) until the oil reaches 350 degrees Fahrenheit.

2

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish. Add the bread crumbs to a similar shallow dish.

3

Whisk the salt and pepper in to the flour and add to another shallow dish. Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread crumbs.

4

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown. Remove each pork chop to a wire rack while frying the remaining pork chops. Serve immediately with lemon wedges, if desired.

5

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth. Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, or over spaetzle as in this recipe.

6

Bring a 4+ quart pot of lightly salted water to a boil. Whisk the eggs with the milk, and the salt with the flour. Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain. Add the batter to a spaetzle maker or add to a large colander. If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water. Boil for about two minutes, and then remove to a bowl and toss with pesto immediately, or a tablespoon of extra virgin olive oil. Enjoy!

Ingredients

 1 inch VSOP Extra Virgin Olive Oil, for frying
 ¼ cup Whole Milk
 2 large Eggs
 ½ cup Bread Crumbs, fine
 ½ cup Flour
 1 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper
 4 medium Boneless Pork Loin Chop, (or chicken) pounded to 1/4 inch thickness
 2 small Lemon, (optional) cut into wedges
 4 cups Arugula, washed & dried
 ½ cup VSOP Extra Virgin Olive Oil, your favorite varietal
  cup Pecorino Romano, freshly grated
 2 cloves Garlic
 ¼ cup Toasted Almonds
 1 tbsp Lemon Juice, freshly squeezed
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Flour
 ¼ cup Whole Milk
 2 large Eggs
 ½ tsp Fine Sea Salt

Directions

1

Heat one inch of Extra Virgin Olive Oil in a heavy frying pan (a seasoned cast iron pan is ideal) until the oil reaches 350 degrees Fahrenheit.

2

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish. Add the bread crumbs to a similar shallow dish.

3

Whisk the salt and pepper in to the flour and add to another shallow dish. Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread crumbs.

4

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown. Remove each pork chop to a wire rack while frying the remaining pork chops. Serve immediately with lemon wedges, if desired.

5

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth. Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, or over spaetzle as in this recipe.

6

Bring a 4+ quart pot of lightly salted water to a boil. Whisk the eggs with the milk, and the salt with the flour. Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain. Add the batter to a spaetzle maker or add to a large colander. If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water. Boil for about two minutes, and then remove to a bowl and toss with pesto immediately, or a tablespoon of extra virgin olive oil. Enjoy!

Pork Schnitzel Over Arugula Pesto Spaetzle