Rachael's Pork Paillard With Warm Winter Greens Salad

For the pickled onions, place the onions or shallots in small bowl. Heat to low boil in saucepot remaining ingredients to dissolve the salt and sugar. Pour over onions or shallots, toss with a fork, and cool.  

For the pork paillard, butterfly each pork chop open, meaning horizontally split and spread each chop. Lightly pound to make large, thin, even cutlets. Or, place meat between 2 layers of plastic wrap and pound to ⅛-inch-thick. Season both sides of cutlets with salt and pepper.   

Set up frying station: shallow dishes of flour, eggs, breadcrumbs seasoned with parm cheese, mustard seed, thyme and nutmeg, about ½ inch frying oil in large skillet, and wire rack set into foil-, paper towel- or parchment-lined baking sheet.

Heat oil over medium to medium-high heat. Bread chops 2 at a time, shaking off excess flour, then draining excess egg, then pressing into crumbs on each side evenly. When oil ripples, cook 2 cutlets or paillards at a time, drain on rack. Repeat with remaining cutlets. Wipe out pan and dispose of oil. Return to heat over medium-low for warm salad.

For the warm salad, heat EVOO in large skillet over medium-low, add garlic and swirl a minute, then add Dijon, honey, and vinegar and combine with whisk. Add juice of ½ lemon and wilt in greens in bunches, then season with salt and pepper to taste.

Serve the pork paillard topped with pickled onions and the greens alongside.