Name: Pork Milanese with Pickled Onions, Frisée, Hazelnuts and Poached Egg
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 4 servings
Ingredients: 3/4 cup red wine vinegar; 1 tablespoon kosher salt; 1 1/2 teaspoons sugar; 2 to 3 dashes hot sauce, such as Tabasco; 1 red onion, sliced into very thin rings; 1 cup all-purpose flour; 2 large eggs, beaten with 1 tablespoon water; 1 1/2 cups panko breadcrumbs; 1/2 cup grated Parmesan; 4 boneless pork chops; Kosher salt; Extra-virgin olive oil, for the skillet; 1/2 cup toasted hazelnuts; 1/2 cup grated pecorino; 1/4 cup fresh parsley leaves; 2 heads frisée; Extra-virgin olive oil, for drizzling; Kosher salt; 1 tablespoon white distilled vinegar; 4 large eggs

Directions

Special equipment:

a meat mallet; a deep-fry thermometer

For the pickled onions: Combine the red wine vinegar with 1/2 cup cold water in a bowl. Stir in the salt, sugar and hot sauce. Add the red onions to the bowl and mix well. Let sit at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.
For the pork: Set up the breading station. Place 3 shallow dishes next to each other; one with the flour, one with the beaten egg and the last with the panko and Parmesan.
Butterfly the pork chops. Cover the pork with plastic wrap, then pound each into one large piece about 1/4-inch-thick using a meat mallet. Sprinkle the pork with salt.
Dredge each piece of pork lightly in the flour first and shake off the excess. Dip in the egg wash, then finally in the panko mixture, making sure that the pork is evenly coated. Lay the breaded pork on a plate or tray and let sit in the refrigerator for at least 1 hour or up to 3 hours. This will ensure that the breadcrumbs adhere properly to the pork. (If you're pressed for time, skip this resting period.)
To a large skillet, add enough olive oil until it’s about 1/4-inch deep and heat to 350 degrees F.
Place the back end of a wooden spoon into the oil to see if it's hot enough. When you see bubbles forming around the wooden spoon, the oil is ready. Cook the pork in batches until crispy and golden brown on both sides, 4 to 5 minutes. Do not overcrowd the skillet, or the pork will be greasy. For the second batch, you may need to scoop out some of the floating breadcrumb pieces—this will prevent them from sticking to the pork and burning their crust. As they finish frying, place the pork on a plate lined with paper towels to drain the excess oil.
For the salad: Combine the hazelnuts, pecorino and parsley in a food processor and pulse until coarsely chopped. Add to a large bowl with the frisée, some of the pickled red onions, 1 to 2 tablespoons of the pickling liquid and a nice drizzle of extra-virgin olive oil. Season with salt.
For the poached eggs: Add about 2 inches water to a high-sided skillet. Bring to a simmer, then swirl in the white vinegar. With a slotted spoon, gently place the eggs in their shells into the simmering water for 15 to 20 seconds. This will allow the egg whites to slightly come together. Crack each egg into the water, being careful not to break the yolks. Cook the eggs for 3 to 4 minutes, or until the egg whites are cooked through and the yolks are nice and runny. Remove from the water with a slotted spoon and place on a paper towel-lined plate to rest before plating.
Finally, time for plating! Plate a piece of pork on a serving dish and top with the salad, some more pickled onions and a poached egg. Repeat for three more servings.

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Pork Milanese with Pickled Onions, Frisée, Hazelnuts and Poached Egg

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