Ingredients
The following ingredients have 4 Servings
- 1/2 cup flour
- Salt and pepper
- 2 large eggs
- 1/2 cup fine breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmigiano-Reggiano
- 1 large (1 to 1 1/2 pounds) pork tenderloin
- Olive oil
- for frying plus 2 tablespoons
- 1 small bulb fennel
- cored and thinly sliced with a mandolin or the thin-slice side of a box grater
- 1 small onion
- quartered and very thinly sliced
- 2 large garlic cloves
- thinly sliced
- 1 large head escarole
- cored and coarsely chopped
- Freshly grated or ground nutmeg
- to taste
- 1 lemon
- halved
Instruction
- Set up breading station: Place the flour in a shallow bowl; season with salt and pepper
- In another bowl, whisk eggs; season
- In a third shallow bowl, mix the breadcrumbs, panko and cheese
- Cut the pork on an angle into 12 slices
- Pound into thin medallions about 1/4-inch thick
- Coat the pork first in the flour, then eggs, then the breadcrumbs mixture, pressing to adhere
- In a large skillet, heat 1/4-inch olive oil over medium-high
- Working in two batches, cook the pork medallions until crispy, golden brown and cooked through, about 2 minutes per side
- Drain on paper towels or a wire rack
- In another large skillet, heat 2 tablespoons olive oil, two turns of the pan, over medium
- Add the fennel, onion and garlic, and cook, stirring often, until crisp-tender, 5-7 minutes
- Add the escarole and cook, tossing often, until wilted
- Add the nutmeg; season
- Remove from the heat and add the juice from half a lemon
- Cut the remaining half into 4 wedges
- Pile the escarole mixture on the plates and top each with 3 medallions of pork and a lemon wedge
