French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad

Name: French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 142 grams prewashed baby spinach; 355 milliliters baguette crumbs; 2 Tbsps champagne vinegar; 1 Tbsp crème fraîche; 21 grams edible flowers; 2 eggs; 177 milliliters flour; 1 cloves garlic, grated; 1 teaspoon honey; 2 Tbsps Dijon; 4 servings Olive oil for pan frying; 355 milliliters panko; 4 thin-cut pork chops; 4 servings Salt and pepper; 1 Tbsp grain mustard

The recipe French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad could satisfy your Mediterranean craving in roughly 45 minutes. For $3.58 per serving, you get a main course that serves 4. One serving contains 597 calories, 40g of protein, and 28g of fat. If you have prewashed baby spinach, flour, pork chops, and a few other ingredients on hand, you can make it. To use up the edible flowers you could follow this main course with the Vegan Raspberry Lime Cheesecake with Coconut Crust as a dessert.

Instructions

First, prepare the salad dressing. In a jar, combine the vinegar, olive oil, garlic, grain mustard, honey, crème fraiche, and salt and pepper. Twist on the cap and shake vigorously.

Ingredients you will need

Salt And Pepper

Salad Dressing

Creme Fraiche

Olive Oil

Mustard

Vinegar

Garlic

Shake

Honey

Preheat the oven to 350°F.

Equipment you will use

Oven

Pound the pork chops by placing them between two pieces of plastic wrap and smacking them repeatedly with a rolling pin until they are about 1/2-inch thick. Season well with salt and freshly cracked black pepper.

Ingredients you will need

Cracked Black Peppercorns

Pork Chops

Salt

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Set up your breading station by putting the flour in one pan. The eggs and Dijon mustard should be beaten together with salt and pepper in the second pan. The panko and baguette crumbs should be tossed together in the third pan. Pass the pounded pork pieces lightly through all three stations, shaking off any excess.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Baguette

All Purpose Flour

Panko

Egg

Pork

Equipment you will use

Frying Pan

Heat a cast iron skillet over medium heat and add just enough oil to coat the bottom and rise up 1/4-inch or so--enough to shallow fry.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Cook the pork about three minutes on each side, until golden.

Ingredients you will need

Pork

Transfer to a baking sheet, and finish cooking for 5 minutes in the oven.

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

142grams

prewashed baby spinach 355milliliters

baguette crumbs 2Tbsps

champagne vinegar 1Tbsp

crème fraîche 21grams

edible flowers 2

eggs 177milliliters

flour 1cloves

garlic, grated 1teaspoon

honey 2Tbsps

Dijon 4servings

Olive oil for pan frying 355milliliters

panko 4

thin-cut pork chops 4servings

Salt and pepper 1Tbsp

grain mustard

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Calvet Cremant de Bordeaux Brut. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 17 dollars per bottle.