To me, absolutely anything fried is delicious. In this recipe I take a traditional crispy, crunchy, salty, fried preparation for chicken and apply it to pork. I serve the pork with escarole—the unsung hero of the salad world (I’m on a mission to popularize escarole). Then I toss some chopped nuts and pickled onions into the mix. My mouth is so excited it just doesn’t know which way to go; there’s crispy pork, crunchy escarole, salty sweet nuts, and bright acidic onions. So many different things are going on in this dish that even though it’s super-easy to make, it’s also incredibly exciting to eat!

　　

Ingredients

serves: 4

　　

for the onions

3/4 cup red wine vinegar

　　1 tablespoon kosher salt

　　1 1/2 teaspoons sugar

　　2 or 3 shots of Tabasco or other hot sauce

　　1 red onion, sliced into very thin rings

　　

for the pork

1 cup all-purpose flour

　　2 large eggs, beaten with 1 tablespoon water

　　1 1/2 cups panko (Japanese bread crumbs)

　　1/2 cup freshly grated Parmigiano

　　4 thick-cut boneless pork chops, butterflied and lightly pounded

　　Kosher salt

　　Extra virgin olive oil

　　

for the salad

1/2 cup freshly grated Pecorino

　　1/2 cup hazelnuts, toasted (see page 17)

　　2 tablespoons fresh Italian parsley, chopped

　　1 head of escarole, cut into bite-size pieces

　　Pickled Red Onions (recipe below)

　　Extra virgin olive oil

　　

FOR THE ONIONS

Step 1

In a medium bowl, combine the vinegar with 1/2 cup cold water. Add the salt, sugar, and Tabasco and stir. Add the sliced onions and let sit for at least 1 hour.

　　

FOR THE PORK

Step 2

Set up your standard breading procedure (see page 51): one bowl with the flour, one with the egg-water mixture, and one with the panko and grated Parmigiano combined. Have a baking sheet handy to hold the pork after breading.

　　

Step 3

Season the pork with salt. Using one hand for dry ingredients and one hand for wet, take each piece of pork through the breading procedure: Dredge it lightly in the flour, shake off the excess, dip it in the egg wash, then pack on the panko. Lay the breaded pork on the baking sheet and refrigerate for at least 1 hour.

　　

Step 4

Preheat the oven to 200°F.

　　

Step 5

Pour 1/2 inch of olive oil into a large sauté pan and bring to medium-high heat. Set up your drying situation next to the stove by lining a baking sheet with a couple layers of paper towels. Test to see if the oil is hot enough by sprinkling a bit of flour or a few bread crumbs into it. It should sizzle; if it doesn’t—WAIT. Once the oil is hot, add the pork, working in batches so you don’t crowd the pan. Cook the first side of the pork until golden brown and crispy, 3 to 4 minutes; turn and brown the other side. When the pork is done, lay it on the paper towels to drain off the excess oil and sprinkle with salt. Then keep the pork in the oven while you cook the second batch.

　　

FOR THE SALAD

Step 6

Put the Pecorino, hazelnuts, and parsley in the food processor and pulse until coarsely chopped.

　　

Step 7

In a large bowl, combine the escarole, hazelnut mix, and some of the pickled red onions; dress this mixture with olive oil and some of the pickling liquid and toss to combine. To serve, place a pork chop on a serving plate and top with the lovely salad.

　　

note

Step 8

It’s good to bread ahead! If you have the time, let the pork sit for about an hour to really set the breading. If you’re in a hurry—skip it.

　　Cook Like a Rock Star