- 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
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.