> 2 large eggs
> 1 cup panko bread crumbs
> 2 tbsp Parmesan cheese
> 4 boneless pork chops
> 4 tbsp olive oil
> 1/4 cup balsamic vinegar
> 8 oz fresh mozzarella
> 1 pint grape tomato
> 1 cup shredded carrots
> 1 (5 oz) bag baby kale
In a large bowl, whisk the eggs. On a large plate, combine the bread crumbs, Parmesan, salt (in moderation), and pepper. Add the pork to the eggs and toss to coat. Remove each chop from egg mixture, allowing excess to drip off. Coat with bread crumb mixture, pressing to adhere.
In a large skillet, heat 2 tbsp oil on medium-high. Add pork and cook 3-4 min. per side, until internal temperature reaches 145°F. Drain on a paper-towel-lined plate. Season with salt (in moderation).
Meanwhile, in a small saucepan, heat the vinegar to a simmer. Cook 8 min., until syrupy.
Cut the mozzarella into small cubes. Halve the tomatoes. In a large bowl, combine the kale, mozzarella, tomatoes, and carrots. Add remaining 2 tbsp oil, salt (in moderation), and pepper. Toss to combine. Slice pork and arrange over salad. Drizzle balsamic on top.
Combine bread crumbs, Parmesan, salt, and pepper. Refrigerate.
In small saucepan, reduce vinegar 8 min., until syrupy. Store at room temperature.
Cut mozzarella into cubes. Halve tomatoes. Refrigerate separately.
Whisk eggs. Toss pork chops in eggs and dredge through bread crumb mixture.
In large skillet, cook pork in 2 tbsp oil 6 min.
Toss mozzarella, tomatoes, kale, carrots, and 2 tbsp oil. Chop pork and serve over salad. Drizzle with balsamic reduction.
Substitute other greens, like arugula or spring mix, for the baby kale.