Pork with Warm Cherry Salad
Clinton Kelly's Pork Cutlet with Watercress Salad
- 1 tablespoon Butter
- 6 Pork Cutlets (pounded 1/2- to 1/4-inch thin)
- All-Purpose Flour (for dredging)
- 3 bunches Watercress (washed; ends trimmed)
- 4 Radishes (root end cleaned; shaved thinly)
- 2 tablespoons White Vinegar
- 6 Eggs
- 1/2 bunch Tarragon (leaves picked)
- Olive Oil
- Salt and Pepper
For the Vinaigrette:
- 2 Shallots (finely diced)
- 1/2 cup Dried Cherries
- 1/3 cup Red Wine
- 1/3 cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- Salt and Pepper
- Soak the cherries in the wine for 15 minutes.
- Place a pot of water over medium-high heat and add 2 tablespoons of white vinegar. Bring up to a boil and reduce to a gentle simmer. Add the eggs, one at a time, and poach for 3 to 4 minutes. Remove with a slotted spoon to a paper towel lined plate and set aside.
- Place a large non-stick pan over medium-high heat and add the butter and 2 to 3 tablespoons of olive oil to the pan. Season the pork cutlets with salt and pepper and then dredge them in flour, shaking off the excess. Place in the pan carefully and cook until golden brown, about 3 to 4 minutes per side. Work in batches so as not to overcrowd the pan. Remove the cutlets to a paper towel lined plate and sprinkle with salt.
- For the Vinaigrette: Return the same saute pan to the stove over medium-high heat and add the shallots. Season with salt and pepper and cook for 1 to 2 minutes. Add the cherries and half of the red wine to the pan and saute for 30 seconds to cook off the wine. Add the red wine vinegar and cook for 1 minute more. Remove the pan from the heat and whisk in the mustard. Taste and adjust seasoning if necessary.
- Add the watercress, tarragon and radish to a large mixing bowl. Season with salt and pepper. Pour the vinaigrette over the greens and toss to combine.
- Plate a cutlet and top with the salad. Finish with a poached egg and freshly cracked pepper. Serve while warm.