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Pork Milanese with Escarole Salad

Chef Anne Burrell is here with a quick and simple dinner recipe that is sure to impress any guest and make cooking during the week a snap. Make the dish vegetarian by swapping the pork with sliced eggplant.

Pork Milanese with Escarole Salad
Serves 2


For the pickled red onions:
1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon granulated sugar
2 to 3 shots hot sauce, like Tabasco
1 red onion, sliced into very thin rings
For the pork Milanese:
2 boneless pork loin chops, butterflied
Kosher salt
1 cup all-purpose flour
2 large eggs, beaten
1 tablespoon water
1 cup panko bread crumbs
1/4 cup grated pecorino, plus 1/4 cup shaved pecorino
Olive oil

For the escarole salad:
1/2 cup grated pecorino
1/2 cup toasted hazelnuts
2 tablespoons freshly chopped parsley leaves
1 head escarole, washed, spun dry, and cut into bite-sized pieces
Kosher salt
Shaved pecorino, for garnish


1. Make the pickled onions: In a small bowl, combine red wine vinegar with water. Stir in salt, sugar and hot sauce. Add the sliced onions and let sit for at least one hour.

2. Make the pork Milanese: Gently flatten pork loin chops with the bottom of a sauté pan. Season generously on both sides with salt.

3. In a wide, shallow container, add flour. In a second wide, shallow container, whisk together egg and water. In a third wide, shallow container, stir together panko and grated pecorino.

4. Using one hand for wet ingredients and the other hand for dry ingredients, coat each piece of pork in flour, then egg, and then panko mixture, pressing to adhere.

5. In a large skillet over medium heat, add oil to 1/2-inch deep and heat. Check the temperature of the oil by dipping the edge of the pork into the oil. If it doesn’t sizzle, wait and check again in a minute. If it smokes, the oil is too hot. Add the pork in batches, if needed not to crowd the pan.

6. Cook until golden brown and cooked through, about 6 minutes. Remove from pan and transfer to paper towel-lined pan. Blot with paper towels. Sprinkle with salt. Keep in a warm oven until ready to serve.

7. Make the escarole salad: In the base of a food processor, pulse pecorino, hazelnuts, and parsley until coarse. Transfer to a large bowl and toss with escarole and some of the pickled onions.

8. In a small bowl, stir together equal parts pickling liquid and olive oil. Add salt, to taste.

9. Drizzle dressing over salad and divide evenly among plates. Top with pork and garnish with shaved pecorino to serve.

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