- 2 large eggs
- 1 cup all-purpose flour
- 2 cups panko
- Six 3-ounce pork loin cutlets
- Kosher salt
- 1 teaspoon extra-virgin olive oil, plus more for frying
- 4 bacon slices (4 ounces), cut crosswise 1/4 inch thick
- 2 Granny Smith apples, peeled and cut into 1/2-inch dice
- 1/2 small red onion, cut into thin strips
- 1/2 cup apple cider
- 2 1/2 tablespoons apple cider vinegar
- 1/2 pound dandelion greens, thick stems discarded, leaves cut crosswise into 1-inch pieces
How to make this recipe
Preheat the oven to 200°. Line a large baking sheet with paper towels. In a shallow bowl, beat the eggs with 1 tablespoon of water. Put the flour and panko in 2 separate shallow bowls.
Season the pork cutlets with salt and pepper. Dredge in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge the coated pork in the panko, pressing lightly to help it adhere.
In a large skillet, heat 1/4 inch of olive oil until shimmering. Add 3 of the cutlets and fry over moderately high heat, turning once, until browned and just cooked through, about 5 minutes; transfer to the prepared baking sheet. Repeat with the remaining cutlets. Transfer the pork to the oven to keep warm.
Wipe out the skillet and heat the 1 teaspoon of olive oil in it. Add the bacon and cook over moderate heat, stirring, until browned and crisp, 3 to 5 minutes. Add the apples and onion and cook over moderately high heat, stirring occasionally, until the apple just starts to soften, about 3 minutes. Add the apple cider and vinegar and cook until the liquid is reduced by half, about 3 minutes.
Scrape the apple mixture into a large bowl. Add the dandelion greens and toss well. Season with salt and pepper and toss again. Transfer the pork Milanese to plates, top with the salad and serve right away.
A spiced, dark-cherry-rich Pinot Noir.