Warm Spinach Salad w/ Pork Milanese

By khojnicki

Ingredients

• For the pork:
• 1/2 lb pork top round or pork shoulder, sliced 1/4” thick
• 1 large egg
• 1/4 c all purpose flour
• 1 c breadcrumbs
• 1 tbsp grated parmesan cheese
• Kosher salt and freshly ground black pepper
• 1/4 c vegetable oil
• For the salad:
• 1 tbsp EVOO
• 1 pint cherry tomatoes
• Kosher salt
• Pinch of red pepper flakes
• 8 fresh basil leaves
• 1 tbsp fresh lemon juice
• 10 c baby spinach

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Prepare the pork: pound the meat between two pieces of plastic wrap with a mallet until thin. Crack egg in bowl and add a touch of cold water; whisk to blend. Put the flour in a separate bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumbs, turning to coat. Place in a single layer on a beking sheet; set aside.

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 mins. Add remaining tbsp. oil and flip the pork; cooking 2-3 more mins or until cooked through. Transfer to paper towels to drain; slice into strips.

Make the salad: wipe out the skillet. Add the EVOO and tomatoes and increase the heat to high. Season with salt and add the red pepper flakes and cook until the tomatoes blister, 1-2 mins. Stir in basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over spinach and toss to wilt slightly; taste for seasoning. Toss with remaining spinach. Divide among plates and top with pork. Serve immediately.