WEEKDAYS 1e|12c|p

Pork Cutlets & Broccoli with Vermicelli Fideua

Mario Batali
Servings: 4
15 to 30 min

Make this delicious restaurant style dish at home!

  • Ingredients
  • step-by-step directions
Pork Cutlets & Broccoli with Vermicelli Fideua
  • 8 ounces vermicelli noodles (broken up into small pieces)
  • 6 pork cutlets
  • 3-4 scallions (chopped)
  • 1 jalapeno (sliced)
  • 1/2 red pepper (chopped)
  • soy sauce
  • balsamic vinegar
  • 1/2 red onion (chopped)
  • 1/2 red pepper (chopped)
  • 2 carrots (finely chopped)
  • 1 clove garlic
  • 2 teaspoons ginger
  • 8 ounces vermicelli (broken into small pieces)
  • 2 chicken stock
  • 1 pinch chili flakes
  • 1 head broccoli (florets, blanched, finely chopped)
  • 2 teaspoon sesame oil
Shaved Broccoli Salad
  • 1 cup broccoli stalks (finely shaved)
  • 1/2 red onion (thinly sliced)
  • 1/2 lemon (juice)
  • 1 cup cilantro leaves
  • 2 tablespoons olive oil
  • salt and pepper (to taste)
  • Place a skillet over medium-high heat. Add 1 tablespoon oil and the cutlets. Season with salt and pepper. Add scallions, jalapeno and red pepper and sauté until translucent. Add the soy sauce and balsamic vinegar. Bring to a simmer and cook until almost completely reduced. Flip the cutlets and cook for one more minute.
  • For the Fideua: in a large sauté pan or skillet, add 2 tablespoons olive oil and place over medium heat. Add the onion, pepper, carrots, garlic and ginger. Season with salt and pepper and sauté until translucent. Add the vermicelli and toast for 2 minutes. Add some stock, a ladle-full at a time, until the noodles are al dente. Season with salt and chili flakes. Add the broccoli and sesame oil, and toss to combine.
  • Shaved Broccoli Salad: in a large bowl, add all ingredients and toss to combine. Season with salt and pepper.
  • Serve the cutlets on top of the fideua. Top with broccoli salad.
rate this recipe

Latest Recipes