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1
Preheat the oven to 200.
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2
Line a large baking sheet with paper towels.
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3
In a shallow bowl, beat the eggs with 1 tablespoon of water.
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4
Put the flour and panko in 2 separate shallow bowls.
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5
Season the pork cutlets with salt and pepper.
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6
Dredge in the flour, then dip in the egg, letting the excess drip back into the bowl.
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7
Dredge the coated pork in the panko, pressing lightly to help it adhere.
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8
In a large skillet, heat 1/4 inch of olive oil until shimmering.
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9
Add 3 of the cutlets and fry over moderately high heat, turning once, until browned and just cooked through, about 5 minutes; transfer to the prepared baking sheet.
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10
Repeat with the remaining cutlets.
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11
Transfer the pork to the oven to keep warm.
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12
Wipe out the skillet and heat the 1 teaspoon of olive oil in it.
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13
Add the bacon and cook over moderate heat, stirring, until browned and crisp, 3 to 5 minutes.
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14
Add the apples and onion and cook over moderately high heat, stirring occasionally, until the apple just starts to soften, about 3 minutes.
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15
Add the apple cider and vinegar and cook until the liquid is reduced by half, about 3 minutes.
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16
Scrape the apple mixture into a large bowl.
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17
Add the dandelion greens and toss well.
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18
Season with salt and pepper and toss again.
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19
Transfer the pork Milanese to plates, top with the salad and serve right away.
