-
1
In a medium bowl, combine the vinegar with 1/2 cup cold water.
-
2
Add the salt, sugar, and Tabasco and stir.
-
3
Add the sliced onions and let sit for at least 1 hour.
-
4
Set up your standard breading procedure (see page 51): one bowl with the flour, one with the egg-water mixture, and one with the panko and grated Parmigiano combined.
-
5
Have a baking sheet handy to hold the pork after breading.
-
6
Season the pork with salt.
-
7
Using one hand for dry ingredients and one hand for wet, take each piece of pork through the breading procedure: Dredge it lightly in the flour, shake off the excess, dip it in the egg wash, then pack on the panko.
-
8
Lay the breaded pork on the baking sheet and refrigerate for at least 1 hour.
-
9
Preheat the oven to 200F.
-
10
Pour 1/2 inch of olive oil into a large saute pan and bring to medium-high heat.
-
11
Set up your drying situation next to the stove by lining a baking sheet with a couple layers of paper towels.
-
12
Test to see if the oil is hot enough by sprinkling a bit of flour or a few bread crumbs into it.
-
13
It should sizzle; if it doesntWAIT.
-
14
Once the oil is hot, add the pork, working in batches so you dont crowd the pan.
-
15
Cook the first side of the pork until golden brown and crispy, 3 to 4 minutes; turn and brown the other side.
-
16
When the pork is done, lay it on the paper towels to drain off the excess oil and sprinkle with salt.
-
17
Then keep the pork in the oven while you cook the second batch.
-
18
Put the Pecorino, hazelnuts, and parsley in the food processor and pulse until coarsely chopped.
-
19
In a large bowl, combine the escarole, hazelnut mix, and some of the pickled red onions; dress this mixture with olive oil and some of the pickling liquid and toss to combine.
-
20
To serve, place a pork chop on a serving plate and top with the lovely salad.
-
21
Its good to bread ahead!
-
22
If you have the time, let the pork sit for about an hour to really set the breading.
-
23
If youre in a hurryskip it.
