Pork Milanese with Warm Autumn Salad
Pork Milanese with Warm Autumn Salad requires around 40 minutes from start to finish. This recipe makes 2 servings with 893 calories, 54g of protein, and 37g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of kosher salt, wine vinegar, pecorino, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a rather expensive main course.
Instructions
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!