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1
To make the salad:.
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2
Whisk the honey, vinegar, Dijon mustard and chives in a bowl to blend.
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3
Slowly add the oil whilst constantly whisking to blend.
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4
Season the vinaigrette to taste with salt and pepper.
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5
Just before serving, toss the spinach leaves in a large bowl with enough vinaigrette to coat.
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6
For the pork:.
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7
Place the pork between two sheets of plastic wrap.
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8
Using a meat mallet or heavy rolling pin, gently pound the pork until flattened to 1/2 inch thick.
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9
Cut the pork into 4 equal pieces.
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10
Mix the bread crumbs and Jack cheese together in a pie plate.
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11
Lightly whisk the eggs in another pie plate to blend.
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12
Place the flour in a third pie plate.
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13
Sprinkle the pork generously with salt and pepper.
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14
Dip the pork pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere.
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15
Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat.
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16
Add 2 pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.
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17
Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil and butter.
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18
Cut the pork pieces in half.
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19
Mound the spinach on 4 plates.
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20
Arrange the pork on the spinach and serve.
