Recipes

Milanese Pork Medallions with Warm Fennel and Escarole Salad

by Rachael Ray Show Staff 9:00 AM, December 1, 2015

Aired December 1, 2015

Serves 4
Ingredients

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
 

Preparation

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.