Pork Milanese with Spring Salad and Lemon Vinaigrette
1 Small diced small shallot
1 Lemon for juicing
1 ¼ cups White balsamic vinegar
½ cup Olive oil
1 tsp Grainy mustard
1 ½ tsp Honey
Kosher salt and fresh cracked pepper to taste
1 cup Walnuts
¾ cup Loose packed light brown sugar
8 cups Loose packed spring mix salad
1 Each thinly sliced tri-colored baby carrot
1 Thinly sliced radishes
1 cup Cherry tomatoes cut in half
½ cup Shredded or shaved parmesan cheese
4 Bone-in Frenched thick cut pork chops
1 cup Flour seasoned with salt and pepper
4 Whisked eggs seasoned with salt and pepper
2 cups Bread crumbs seasoned with salt and pepper
¼ cup Olive oil
4 tbsp Unsalted butter
Preheat the oven to 375°.
Vinaigrette: Whisk together all of the ingredients in a medium size bowl until it is combined and emulsified. Set aside at room temperature.
Candied Walnuts: Place the walnuts and brown sugar into a large saute pan and cook over medium heat constantly stirring until the brown sugar has melted and the walnuts are coated. Transfer to a sheet tray lined with parchment paper to harden.
Salad: Add the candied walnuts and the rest of the ingredients to a large bowl and dress with a few tablespoons of the vinaigrette and toss until the leaves and vegetables have been coated in the vinaigrette. Note: there will be some vinaigrette left over.
Pork: Place the pork chop in between to pieces of plastic wrap and place it on a cutting board. Using a mallet pound the pork until it is about ¼” to ½” thick and set aside on a sheet tray.
Place the flour, whisked eggs and bread crumbs into separate large bowls and one at a time coat the pounded out pork chop into the flour, then the eggs and then the bread crumbs until is completely covered and set aside on a sheet tray lined with parchment paper.
Next, pour the olive oil into a large frying pan on high heat and once it begins to lightly smoke, turn the heat down to medium-high and add in the breaded pork. Add 1 tablespoon of unsalted butter to the oil around the pork to help brown.
Cook the pork for about 2 to 3 minutes on each side or until golden brown on each side and then transfer them to a sheet tray lined with parchment paper and finish cooking them in the oven at 375° for 12 to 12 minutes or until it is cooked through.
Place the pork on a plate and place a few cups of the tossed greens salad on top.