Cutlets with Radicchio Salad

Nothing gives us sweeter memories than the smell of our grandma making cutlets. Birthday celebrations, special dinners at Mema's (our grandma) or just classic Italian lunches with the family-cutlets were always a part of it. The recipe was passed down from our Noni and has become a favorite meal in our family. Being Italian, we also love our chicories and we've found that the two pair perfectly! This light yet flavorful salad is so fresh and easy to make and is perfect to enjoy with cutlets. Make this meal for your next celebration or family get-together!

From our grandma's kitchen to yours!

Ingredients

Cutlet:

• 1 pork loin 

• 3 eggs, lightly beaten

• 2 cups of breadcrumbs (we used homemade but you can use store-bought)

• salt

• 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

• parmesan cheese 

• 1/2 lemon

• 1/2 lemon juice

• 2 tbs red wine vinegar

• 2tbs olive oil

• salt and pepper

Instructions

1. Slice pork loin and place the meat in between two pieces of parchment paper. Use a meat tenderizer to flatten each piece. 

2. Layout breadcrumbs, eggs and flour.

3. 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.

4. Heat the oil over medium heat and fry pork for 2-3 minutes on each side (or until golden). Drain on a paper towel.

5. To make the salad, slice the radicchio, castelfranco and fennel. Mix together in a bowl, then add the lemon juice, vinegar and olive oil. Season to taste and toss together.

6. Serve the pork cutlet on a large plate and add the salad. 

Notes

To make homemade bread crumbs:

1. Slice day old bread and bake in the oven for 10 minutes at 300 °F (or until golden and crispy).

2. Place bread in a food processor and pulse until desired crumb size