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Breaded pork cutlets get crunch and jolts of flavor from quick-pickled onions and a side of mustardy, hearty greens.
- 1 small red onion or 2 large shallots, peeled and thinly sliced into rings
- ¼ cup white wine vinegar
- ¼ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon yellow mustard seed
- 1 teaspoon coriander
- Four 1-inch-thick boneless pork loin chops (about 1 ½ pounds), well-trimmed
- Salt and pepper
- 1 cup AP flour
- 3 large eggs, beaten
- 1 ½ cups breadcrumbs
- 1 cup grated Parmigiano-Reggiano
- 1 tablespoons mustard seeds
- 1 tablespoon fresh thyme leaves, finely chopped
- ¼ teaspoon freshly grated nutmeg
- About 3-4 cups frying oil (safflower, peanut or refined olive oil)
- About ¼ cup extra-virgin olive oil (EVOO)
- 2 cloves garlic, crushed and chopped or grated
- 2 tablespoons grainy Dijon mustard
- 1 rounded tablespoon honey
- About 2 tablespoons white wine vinegar
- Juice of ½ lemon
- 1 bunch mustard greens, stemmed and coarsley chopped
- 1 bunch kale or chard, stemmed and coarsely chopped
- Salt and pepper
For the pickled onions, place the onions or shallots in small bowl. Heat to low boil in saucepot remaining ingredients to dissolve the salt and sugar. Pour over onions or shallots, toss with a fork, and cool.
For the pork paillard, butterfly each pork chop open, meaning horizontally split and spread each chop. Lightly pound to make large, thin, even cutlets. Or, place meat between 2 layers of plastic wrap and pound to ⅛-inch-thick. Season both sides of cutlets with salt and pepper.
Set up frying station: shallow dishes of flour, eggs, breadcrumbs seasoned with parm cheese, mustard seed, thyme and nutmeg, about ½ inch frying oil in large skillet, and wire rack set into foil-, paper towel- or parchment-lined baking sheet.
Heat oil over medium to medium-high heat. Bread chops 2 at a time, shaking off excess flour, then draining excess egg, then pressing into crumbs on each side evenly. When oil ripples, cook 2 cutlets or paillards at a time, drain on rack. Repeat with remaining cutlets. Wipe out pan and dispose of oil. Return to heat over medium-low for warm salad.
For the warm salad, heat EVOO in large skillet over medium-low, add garlic and swirl a minute, then add Dijon, honey, and vinegar and combine with whisk. Add juice of ½ lemon and wilt in greens in bunches, then season with salt and pepper to taste.
Serve the pork paillard topped with pickled onions and the greens alongside.