Pork Parmesan-Rosemary Waffle Sandwich

basil, tomato, mozzarella, parmesan

Paired with 2017 Bucher Vineyard Pinot Noir

Rosemary Belgium Waffles

Note: you can also use waffle mix

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3 ½ tsp baking powder
  • 1 tbsp fresh rosemary, finely chopped
  • 2 each large eggs, separated
  • 1 ½ cups whole milk
  • 1 cup butter, melted
  • 1 tsp vanilla extract
  1. In a mixing bowl, combine flour, sugar, baking powder, and rosemary.
  2. In a separate mixing bowl, lightly beat egg yolks. Add milk, butter, and vanilla. Mix well. Stir into dry ingredients just until combined.
  3. In a separate bowl beat egg whites until stiff peaks form. Fold egg whites into batter.
  4. In batches, bake waffles in a preheated waffle iron until golden brown. You’ll need two waffles for this recipe.

Pork Cutlets

  • 4 each pork cutlets
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp Kosher salt
  • 1 each egg, beaten
  • 1 ½ cups Panko breadcrumbs
  • 1/2 cup canola oil
  1. With a meat mallet or some other heavy object, flatten the pork cutlets until they are about 1/4-inch thick.
  2. In a medium mixing bowl combine the flour, paprika, and salt.
  3. In a second mixing bowl place the beaten egg and put the Panko in a third mixing bowl. Line up the three separate shallow pans next to each other. Have a foil-lined baking sheet or baking dish ready.
  4. For each pork cutlet, begin by dredging both sides in flour, then dip it in the egg and finally coat in Panko. As you bread the cutlets, place on a baking sheet and chill in the fridge for 15 minutes.
  5. On medium high heat, heat about 1/4 inch of oil in a heavy bottomed sauté pan. Toss a few crumbs of Panko into the oil—when they sizzle the oil is ready.
  6. Sauté the pork cutlets for 1-2 minutes, until golden brown on the bottom, and then flip and repeat. If your pan is small, work in batches rather than overcrowd the pan.
  7. Remove the pork cutlets to a plate with a paper towel or a rack set over a baking sheet to drain excess oil.

Tomato and Mozzarella Topping

  • 1 cup canned plum tomatoes, drained, medium diced
  • 1 cup fresh mozzarella, medium dice
  • 1/2 cup fresh basil, torn
  • 1/2 cup fresh oregano, leaves only
  • 2 tbsp olive oil
  • 1/2 tsp chili flakes
  • Salt and black pepper to taste

Place all ingredients in a medium mixing bowl. Mix well.