Pork Milanese with Warm Autumn Salad
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- 1 cup panko bread crumbs
- 1/4 cup grated pecorino, plus 1/4 cup shaved pecorino
- 2 boneless pork loin chops, butterflied and gently flattened with the bottom of a saute pan
- Kosher salt
- Extra-virgin olive oil
- 1 small red onion, sliced
- 1 cup oyster mushrooms, cut into bite-size pieces
- 1/2 cup (1/2-inch) diced Granny Smith apple
- 1 cup escarole, cut into bite size pieces
- 1 radicchio trevisano, julienned
- 2 tablespoons red wine vinegar
- 1/4 cup toasted green pumpkin seeds
Preheat oven to 180 degrees F or the lowest it will go.
Set up a standard breading procedure by placing the flour, egg, and panko mixed with the grated pecorino separate wide flat containers. Season the pork generously with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients coat the meat in the flour, then in the eggs, and then in the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.
In a large skillet over medium heat, add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the pork. Do not crowd the pan or you will end up with greasy pork; it may be necessary to work in batches. When the pork is beautifully golden brown and cooked through, remove them from the pan and blot on paper towels. Put them on a baking sheet, sprinkle with salt and put them in a warm oven.
In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions, season with salt, and cook them for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Toss in the apples and remove the pan from the heat. Add the escarole and radicchio and toss with the vinegar and more olive oil and salt, if needed.
Arrange a piece of pork in the center of each plate and top with the salad. Sprinkle with the shaved pecorino and pumpkin seeds. You rock!
Recipe courtesy Anne Burrell
Recipe courtesy of Robert Irvine