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Yields: 8 servings Prep time: 10 min Cook time: 45 min |
Ingredients: • 8 slices of bacon • 8 pork thin-sliced cutlets • 1 teaspoon garlic powder • 1 teaspoon paprika • 4 cloves garlic (sliced) • Sea salt and fresh ground pepper (to taste) • 1 lemon (juiced) • ½ cup grated Parmesan cheese plus 3 tablespoons (shaved) for serving • 1 cup flour • 8 tablespoons olive oil • 1 tube polenta (18 ounces) - sliced into 1" thick slices • 1 bunch asparagus (ends trimmed) |
TOOLS NEEDED:
| 3.CLAD SAUTE SKILLET (5 QT.) |
INDUCTION 21 CERAMIC COATED FRY PAN (12.5 IN.) |
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1. Prepare asparagus by bundling together 2-3 spears. Wrap the bundle in bacon by starting at the end and continuing until you reach the head of the spear. Set aside.
2. Season cutlets with paprika, garlic powder, salt and pepper. Then, coat both sides evenly with lemon juice.
3.Mix together Parmesan and flour on a plate. Press the cutlets (both sides) into the flour mixture.
4. Heat 4 tablespoons olive oil in Sauté Skillet over medium heat. Once hot, add the pork. Cook each side 4-5 minutes.
5. While the pork is cooking, add 2 tablespoon olive oil to the other Fry Pan. Heat over medium heat. Add the asparagus bundles to the pan (bacon seam side down.) Cook for 8 minutes turning half way through.
6. Wipe out 3.Clad Sauté Skillet and heat another 3 tablespoons of oil over medium heat. Add the garlic slices. Brown the garlic for 3-5 minutes. Season polenta slices with salt and pepper. Add the polenta to pan and cook for 10 minutes, flipping half way through.
7. Once the garlic is crispy, use a spatula to remove.
7. Plate pork, asparagus and polenta. Season with additional fresh cracked pepper, crispy garlic, and shaved Parmesan if desired.
