- About 1/2 cup flour
- 2 large eggs
- 1/2 cup fine dried breadcrumbs
- 1/2 cup panko
- 1/3 cup (about 1 1/2 oz.) grated Parmigiano-Reggiano
- 1 large (1 to 1 1/4 lbs.) pork tenderloin
- Olive oil, for shallow frying
- 2 tablespoons EVOO
- 1 small bulb fennel, cored and thinly sliced with a mandoline or the thin-slice side of box grater
- 1 small onion, quartered and very thinly sliced
- 2 large cloves garlic, thinly sliced
- 1 large head escarole, cored and coarsely chopped
- A little freshly grated or ground nutmeg, to taste
- 1 lemon, halved
Set up a breading station: Place the flour in a shallow bowl; season with salt and pepper. In another shallow bowl, whisk the 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 in the flour, then the eggs, then the breadcrumb mixture, pressing to adhere.
In a large skillet, heat 1/4 inch olive oil over medium to 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 the EVOO, two turns of the pan, over medium. Add the fennel, onion and garlic; cook, stirring often, until crisp-tender, 5 to 7 minutes. Add the escarole and cook, tossing often, until wilted. Add the nutmeg; season. Remove from the heat and add the juice of 1/2 lemon. Cut the remaining lemon half into 4 wedges.
Pile the escarole mixture on plates and top with 3 medallions of pork and a lemon wedge.