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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.
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
For pork loin:1. Slice pork loin into ¼-inch thick slices. These are ‘medallions.’ Pound each slice lightly, thinning it a bit.2. Beat the eggs lightly, and place into a shallow bowl or pie plate.3. Mix the panko with the parsley and cumin, plus some salt and pepper to taste, and place into a second shallow bowl or pie plate.4. Salt each medallion lightly. Dip first into the egg, then into the crumb mixture to coat both sides. Place onto sheet pan until all are coated.5. Heat a large sauté pan over medium-high heat with a little olive oil, until hot. Add 2 to 3 medallions, or as many as will fit in a single layer. Cook 2 to 3 minutes per side, until golden brown. Transfer to a platter, and keep warm with loosely tented foil.For salad:1. Place 2 cups vinegar in a saucepan, and bring to a boil. Lower heat and simmer vigorously until reduced to ¾ cup. Set aside to cool.2. Right before serving, combine next 5 ingredients in a large mixing bowl. Drizzle with some olive oil, then a splash of vinegar. Toss well, adding salt and pepper to taste.To assemble:1. Divide pork medallions onto 4 serving plates. Top each with some watercress and tomato salad.2. Drizzle with a little reduced vinegar glaze, and serve immediately.