Breaded Pork Cutlet with Avocado-and-Shredded Kale Salad

Name: Breaded Pork Cutlet with Avocado-and-Shredded Kale Salad
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced; 5 tbsp. olive oil, divided; Kosher salt; Freshly ground black pepper; 4 pork cutlets (about 1 lb.), pounded thin; 1/4 c. all-purpose flour; 2 large eggs, beaten; 1 c. panko breadcrumbs; 1 small head radicchio, leaves torn; 1 c. snap peas, thinly sliced; 1 avocado, chopped; 1 lemon, peel removed and flesh chopped

By Marian Cooper CairnsPublished: Mar 1, 2016

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Brian Woodcock

Yields:

4 serving(s)

Total Time:

35 mins

Pork and avocado might be this spring's power couple.

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Ingredients

1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced
5 Tbsp. olive oil, divided
Kosher salt
Freshly ground black pepper
4 pork cutlets (about 1 lb.), pounded thin
1/4 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 small head radicchio, leaves torn
1 cup snap peas, thinly sliced
1 avocado, chopped
1 lemon, peel removed and flesh chopped

Directions

1. Step 1Toss together kale and 3 tablespoons oil in a bowl. Season with salt and pepper. Set aside to soften.
2. Step 2Place flour in a shallow dish. Place eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Season pork with salt and pepper. Working one piece at a time, dip pork in flour, then in eggs, then in breadcrumbs, pressing gently to help adhere.
3. Step 3Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, until golden brown and cooked through, 2 to 3 minutes per side. Slice into thin strips.
4. Step 4Add radicchio, snap peas, avocado, and lemon to the kale and toss to combine. Season with salt and pepper.
5. Step 5Serve salad topped with pork.