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Milanese Pork Medallions with Warm Fennel and Escarole Salad Recipe

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This recipe for Milanese Pork Medallions with Warm Fennel and Escarole Salad is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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

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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Have not made this dish yet, but I would probably not heat the salad. I would serve a side salad with the pork.

 

 

 

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