Pork Schnitzel Medallions with Apple Endive Salad

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Apple Endive Salad:

1 garlic clove, grated on a rasp grater

1 scallion, thinly sliced 

1 teaspoon Dijon mustard 

1 teaspoon honey 

1/2 teaspoon red pepper flakes 

1/4 teaspoon cayenne pepper 

1/4 cup red wine vinegar 

Kosher salt and freshly ground black pepper 

1/2 cup extra-virgin olive oil 

3 heads of endive, halved lengthwise and thinly sliced on the bias 

1 large tart apple, such as a Granny Smith, cored, halved, and thinly sliced 

1/2 cup torn flat-leaf parsley leaves 

1/2 cup toasted salted pecans, roughly chopped 

Pork Schnitzel Medallions:

One (1-pound) pork tenderloin, trimmed and cut crosswise into 12 medallions

1 garlic clove, minced, then mashed to a paste with flat side of a chef’s knife 

Kosher salt and freshly ground black pepper 

1 cup all-purpose flour  

1 teaspoon sweet paprika 

1/2 teaspoon cayenne pepper 

2 large eggs 

1 tablespoon Dijon mustard 

2 cups whole wheat or regular panko 

2 tablespoons unsalted butter 

2 tablespoons vegetable oil 

1/4 cup flat-leaf parsley, finely chopped 

1 lemon, cut into wedges, for garnish