This has to be one of the tastiest dishes I've made to date-- all three of the components complement each other perfectly and the result is a harmonious dish with so many exciting flavors and textures! Generally, fried dishes can be a bit heavy, but paired with a light salad and a tangy onion mix, this dish is nicely balanced. This genius recipe is from Chef Anne Burrell, and as always, she does not fail to deliver! It does require many steps, but I guarantee that it will all pay off, and you will be pleased with the result! This could be an everyday treat for one, or it's fancy enough to also serve as a dinner party main!
I used pork, but you could also do this with butterflied chicken breasts!
currently listening to:
G-dragon- That XX [click here for eng subbed version]
3/4 cup red wine vinegar
1 Tablespoon kosher salt
1 1/2 teaspoons sugar
2-3 dashes of hot sauce (such as Tabasco)
1 red onion, sliced into very thin rings
1 cup all-purpose flour
2 eggs, beaten with 1 Tablespoon of water
1 1/2cups panko breadcrumbs
1/2 cup grated parmesan
4 thick-cut boneless pork chops, butterflied and lightly pounded to 1/4 inch thick
extra-virgin olive oil for frying
salad (use escarole, arugula, or frisée)
1/2 cup grated parmesan or pecorino
1/2 cup toasted hazelnuts
2 Tablespoons freshly chopped parsley leaves
1 head escarole, or 1 bag of arugula or frisée (about 5 oz)
extra-virgin olive oil
prep time: 25 min
inactive: 1h (optional)
cook time: 15 min
adapted from Anne Burrell's Cook Like a Rock Star
Preheat the oven to 350F. Toast the hazelnuts for 6-7 minutes.
1. In a small bowl, combine the red wine vinegar and the cold water. Stir in the salt, sugar, and the hot sauce. Slice the red onions very thinly, add to the bowl, and mix well. Let sit for at least 1 hour.
1. Set up your breading station. Place 3 plates next to each other: one with flour, one with the beaten egg mixture, and the last one with the panko and the parmesan.
2. Butterfly the pork chops and cut in half. Cover the pork with plastic wrap, and pound them to about 1/4 inch thick using a meat tenderizer or a mallet. Season the pork with salt.
3. Using one hand for the dry mixtures and one hand for the wet mixture, take each pork tenderloin piece through the breading procedure. Dredge lightly in the flour, and shake off the excess. Dip in the egg wash, and then the panko mixture, making sure that the pork is evenly coated. Lay the breaded pork on a plate or a tray, and let them sit in the refrigerator for at least 1 hour. This will ensure that the breadcrumbs adhere properly to the pork. If you're pressed for time, skip this 1-hour resting period.
4. Pour the olive oil in a skillet until about 1/2inch deep. Bring to medium-high heat and add the butter. The ideal frying temperature is about 350F. Place the back end of a wooden spoon into the oil to see if it's hot enough- when you see bubbles forming around the wooden spoon, the oil is ready. Cook the pork in batches, for about 4-5 minutes, until crispy and golden brown on both sides. Do not overcrowd the pan, or the pork will be greasy. (For the second batch, you may need to scoop out some of the floating breadcrumb pieces- this will prevent them from sticking to the pork and burning their crust). As they finish frying, place the pork on a plate lined with paper towels to drain the excess oil. You can place the pork in the oven (250F) to keep warm while the rest cook.
1. Combine the parmesan, hazelnuts, and parsley in a food processor and pulse until coarsely chopped.
2. In a medium bowl, toss together the arugula, hazelnuts mixture, and some of the red onions, and some of the pickling liquid, along with olive oil. Season to taste with salt.
Finally- time for plating! Start with the pork, and top with the hazelnut salad and onions.