2 cups of breadcrumbs (we used homemade but you can use store-bought)
oil for frying (we used olive oil however any cooking oil would work)
For the Radicchio Salad:
1 head Radicchio
1 head Castel Franco
1 Fennel bulb
1/2 lemon juice
2 tbs red wine vinegar
2tbs olive oil
salt and pepper
Slice pork loin and place the meat in between two pieces of parchment paper. Use a meat tenderizer to flatten each piece.
Layout breadcrumbs, eggs and flour.
Cover both sides of the pork in flour. Next, dip the pork in the egg making sure it is fully coated. Then place the pork in the breadcrumb mixture, pressing the mixture well onto both sides. Repeat with all pieces of pork.
Heat the oil over medium heat and fry pork for 2-3 minutes on each side (or until golden). Drain on a paper towel.
To make the salad, slice the radicchio, castel franco and fennel. Mix together in a bowl, then add the lemon juice, vinegar and olive oil. Season to taste and toss together.
Serve the pork cutlet on a large plate and add the salad.
To make homemade bread crumbs:
Slice day old bread and bake in the oven for 10 minutes at 300 °F (or until golden and crispy).
Place bread in a food processor and pulse until desired crumb size.