Berkshire Pork Milanese
- 6 center-cut boneless pork chops, pounded into ¼ inch thick scallopini
- Kosher salt
- Freshly ground pepper
- 2 cups panko bread crumbs
- 1 cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon dried oregano, crumbled
- ½ teaspoon freshly grated nutmeg
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Olive oil, for frying
- Extra-virgin olive oil
- 3 shallots, sliced thin
- 2 cups cremini mushrooms, sliced thin
- 2 cups granny smith apples, cored and cut into ½ inch wedges
- 3 cups escarole, cut into medium pieces
- 3 radicchio trevisano, julienned
- ⅓ cup banyuls vinegar
- ⅔ cup toasted pumpkin seeds
- Season the pounded chops with salt and pepper. In a shallow bowl, mix the panko with the cheese, oregano and nutmeg.
- Put the flour and eggs in 2 separate shallow bowls.
- Line a baking sheet with paper towels. Dredge the cutlets in the flour, tapping off the excess, then dip them in the eggs, allowing any excess to drip back into the bowl. Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
- In each of 2 large skillets, heat ½ inch of olive oil until shimmering. Add the breaded scallopini to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total.
- Drain the pork on paper towels and serve.
- In a large skillet over medium-high heat, pour in a thin layer of olive oil. Add the shallots, season with salt, and cook them for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil.
- Toss in the apples and remove the pan from the heat. Add the escarole and radicchio and toss with the vinegar and more olive oil and salt, if needed.
- Shaved pecorino Romano cheese
- Arrange a piece of pork in the center of each plate and top with the salad. Sprinkle with the shaved pecorino and pumpkin seeds.