Friday, March 1, 2013
For the Onions:
3/4 c red wine vinegar
1 T kosher salt
1 1/2 t sugar
2-3 shots of Tabasco (I didn't use this, I didn't have any, I used some cayenne pepper, they would've been better with the Tabasco :))
1 red onion, sliced very thinly
For the Pork:
1/4 c flour
1 large egg beaten with 1/2 T water
1/2 c Panko
1/2 c freshly grated Parmesan
4 boneless pork chops, pounded lightly
Oil (Anne says olive oil, I used canola) for frying
For the Salad:
1/2 c Romano cheese
1/2 c toasted hazelnuts
2 T parsley
1 head escarole, cut into bite-size pieces
Extra-Virgin Olive oil (I used about 2 T)
In a medium bowl, combine the vinegar with 1/2 c cold water. Add the salt, sugar, and Tabasco and stir. Add the sliced onions and let sit for at least 1 hour.
Set up your breading procedure, 1 bowl for flour, 1 bowl for egg and water, and 1 bowl for Panko and Parmesan.
Salt the pork, then dredge pork in flour, then egg, then Panko mixture. Place on a dish to sit in the fridge for an hour.
Pour 1/2 inch of oil in a big sauté pan. cook the pork on both sides until cooked through and crispy and brown on the outside.
Put the Romano cheese, the hazelnuts, and the parsley in a food processor and blend until coarsely chopped.
Combine the escarole, the hazelnut mix, and the pickled red onions. Dress this with the olive oil and some of the pickling liquid. Serve with the pork.
I was so surprised how well breading an hour before cooking worked for these pork chops. The breading stayed on the pork better than I've ever seen, and it was so crispy and even. We really liked this.