Pork schnitzel with plum, parsley and radicchio salad

Ingredients

• 3 Large eggs
• 1/2 cup sour cream
• 1 cup all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dried oregano
• 1 teaspoon sweet paprika
• 2 cups Panko
• 1 1 1/4 pound pork tenderloin Cut crosswise into six medallions and pounded 1/4 inch thick
• 3 tablespoons Grapeseed or vegetable oil, plus more for frying
• 3 Firm ripe plums Cut into 1/3 inch wedges
• 1 10 ounce Head of radicchio halved cored and thinly sliced
• 2 cups packed chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijohn mustard
• Kosher salt and freshly ground pepper
• Freshly shaved Parmesan oh Reggiano cheese

Instructions

1. In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, wish the flour, ginger, dill, garlic powder, onion powder, oregano and paprika.
2. spread the panko in a third shallow bowl.
3. Season the pork with salt and pepper. Dredge the cutlets into the flour mixture, dip them in the egg mixture and Coke with panko; transfer to a baking sheet.
4. In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.
5. In a bowl, toss the plums,radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil.
6. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.