-
1
Preheat oven to 350F.
-
2
Toast panko on a rimmed baking sheet, tossing once, until golden, 10 to 12 minutes.
-
3
Transfer to a plate, and raise oven temperature to 450F.
-
4
Cut pork crosswise into four equal pieces.
-
5
Split each piece in half horizontally (do not cut all the way through); open up like a book.
-
6
Working with one piece at a time, use a meat mallet or the bottom of a heavy pan to pound pork between large pieces of plastic wrap until 1/4 inch thick.
-
7
Place flour, eggs, and panko in separate shallow bowls; season each with salt and pepper.
-
8
Dredge pork in flour, turning to coat; shake off excess.
-
9
Dip in eggs, allowing excess to drip back into bowl.
-
10
Coat with panko, pressing gently to adhere.
-
11
Bake on baking sheet until browned and cooked through, 10 to 12 minutes.
-
12
Meanwhile, heat 1 tablespoon oil in a large skillet over medium.
-
13
Add mushrooms; season with salt and pepper.
-
14
Cook, stirring occasionally, until browned, 8 to 10 minutes.
-
15
Transfer to a plate.
-
16
Heat remaining tablespoon oil.
-
17
Add spinach in batches, tossing to wilt; season with salt and pepper.
-
18
Cook, tossing, until tender, about 2 minutes.
-
19
Remove from heat; pour off excess liquid, and toss with vinegar to taste.
-
20
Top with mushrooms; keep warm.
-
21
In a small saucepan, melt 1 tablespoon butter over medium.
-
22
Cook shallot, stirring frequently, until softened, 3 to 4 minutes.
-
23
Add wine; simmer until almost evaporated, about 4 minutes.
-
24
Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper.
-
25
Serve pork and spinach mixture with lemon-butter sauce on the side.
