Pork Schnitzel with Plum, Parsley and Radicchio Salad

• 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
• One 1 1/4-pound pork tenderloin, cut crosswise into 6 medallions and pounded 1/4 inch thick
• Kosher salt
• Freshly ground pepper
• 3 tablespoons grapeseed or vegetable oil, plus more for frying
• 3 firm, ripe plums, cut into 1/3-inch wedges
• One 10-ounce head of radicchiohalved, cored and thinly sliced
• 2 cups packed parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Freshly shaved Parmigiano-Reggiano cheese, for garnish

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

eggs, sour cream, flour, ground ginger, dill, garlic, onion powder, oregano, sweet paprika, panko, pork tenderloin, kosher salt, freshly ground pepper, grapeseed, firm, parsley, lemon juice, mustard, freshly shaved parmigianoreggiano cheese

Taken from www.foodandwine.com/recipes/pork-schnitzel-plum-parsley-and-radicchio-salad (may not work)