Pork Milanese & Escarole Salad with Pickled Red Onions, Hazelnuts & Pecorino

Name: Pork Milanese & Escarole Salad with Pickled Red Onions, Hazelnuts & Pecorino
Yield: serves: 4
Ingredients: 3/4 cup red wine vinegar; 1 tablespoon kosher salt; 1 1/2 teaspoons sugar; 2 or 3 shots of Tabasco or other hot sauce; 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 (Japanese bread crumbs); 1/2 cup freshly grated Parmigiano; 4 thick-cut boneless pork chops, butterflied and lightly pounded; Kosher salt; Extra virgin olive oil; 1/2 cup freshly grated Pecorino; 1/2 cup hazelnuts, toasted (see page 17); 2 tablespoons fresh Italian parsley, chopped; 1 head of escarole, cut into bite-size pieces; Pickled Red Onions (recipe below); Extra virgin olive oil

December 9, 2011

To me, absolutely anything fried is delicious. In this recipe I take a traditional crispy, crunchy, salty, fried preparation for chicken and apply it to pork. I serve the pork with escarole—the unsung hero of the salad world (I’m on a mission to popularize escarole). Then I toss some chopped nuts and pickled onions into the mix. My mouth is so excited it just doesn’t know which way to go; there’s crispy pork, crunchy escarole, salty sweet nuts, and bright acidic onions. So many different things are going on in this dish that even though it’s super-easy to make, it’s also incredibly exciting to eat!

Recipe notes

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