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  • 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


Serves: 4


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.

Cut the pork on an angle into 12 slices. Pound into thin medallions about 1/4-inch thick. Coat the pork first in the flour, then eggs, then the breadcrumbs mixture, pressing to adhere.

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.