- 3 large eggs
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 2 cups panko
- One 1 1/4-pound pork tenderloin, cut crosswise into 6 medallions and pounded 1/4 inch thick
- Kosher salt
- Freshly ground pepper
- 3 tablespoons grapeseed or vegetable oil, plus more for frying
- 3 firm, ripe plums, cut into 1/3-inch wedges
- One 10-ounce head of radicchio—halved, cored and thinly sliced
- 2 cups packed parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Freshly shaved Parmigiano-Reggiano cheese, for garnish
- In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, whisk the flour, ginger, dill, garlic powder, onion powder, oregano and paprika. Spread the panko in a third shallow bowl.
- Season the pork with salt and pepper. Dredge the cutlets in the flour mixture, dip them in the egg mixture and coat with panko; transfer to a baking sheet.
- In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.
- In a bowl, toss the plums, radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.
The recipe can be prepared through Step 2 up to 3 hours in advance.
Balance bitter radicchio with a fruity red that has soft tannins, like Valpolicella from Italy's Veneto region.