Try pork panados with a watercress and tomato salad

Chef Rui Correia of Douro restaurant in Greenwich, Conn., serves up a Portuguese dish passed down from his grandmother: pork panados with a watercress and tomato salad.

Pork panados with watercress and tomato salad

Makes 4 servings


  • For pork panados:

    • 2 lbs pork loin
    • 2 eggs
    • 2 cups panko bread crumbs
    • 1/4 cup chopped parsley
    • 1 tbsp. ground cumin
    • Salt and pepper to taste
    • Olive oil for cooking
    • 2 cups red wine vinegar
    • 1 bunch watercress, washed and dried, stems trimmed
    • 1 1/2 cup quartered cherry or small tomatoes
    • 1/2 cup fresh parsley leaves (no stems)
    • 1/2 red onion, sliced thinly
    • Grated zest of 1 lemon
    • Olive oil, additional red wine vinegar, salt and pepper to taste


Baking Directions:


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