Ingredients:
1 to taste salt and pepper
1 to taste salt and pepper
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Directions:
To make the salad:
Whisk the honey, vinegar, Dijon mustard and chives in a bowl to blend. Slowly add the oil whilst constantly whisking to blend. Season the vinaigrette to taste with salt and pepper. Just before serving, toss the spinach leaves in a large bowl with enough vinaigrette to coat.
For the pork:
Place the pork between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pork until flattened to ½-inch thick. Cut the pork into 4 equal pieces.
Mix the bread crumbs and Jack cheese together in a pie plate. Lightly whisk the eggs in another pie plate to blend. Place the flour in a third pie plate. Sprinkle the pork generously with salt and pepper. 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.
Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat. Add 2 pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.
Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil and butter. Cut the pork pieces in half. Mound the spinach on 4 plates. Arrange the pork on the spinach and serve. |