Fried pork steak with flatbread and salad

Ingredients:

• 0.6 kg of thin natural pork cutlets
• Juice of 1 lemon
• 2 tablespoons red wine vinegar
• 1 small shallot
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 1.5 tsp chopped fresh rosemary
• 2 cups grape tomatoes, halved
• 5 radishes, thinly sliced
• Vegetable oil, for grilling
• 4 lavash or pita breads
• 220 g mixed salad greens (about 8 cups)
• 60 g Gruyere, thinly sliced

Preparation:

1. In a large bowl, combine the lemon juice, vinegar, shallots, olive oil, rosemary, 1/4 teaspoon salt, and black pepper to taste. Pour 3 tablespoons of the dressing into a medium bowl and add the pork, turning to coat; let marinate at room temperature for 15 minutes. Add the tomatoes and radishes to the bowl with the remaining dressing.
2. Preheat a grill or grill pan over medium-high heat and lightly brush with vegetable oil. Grill the pork until grill marks appear, about 2 minutes per side; transfer to a plate. Grill the patties, turning once to heat through, for about 1 minute.
3. Add the salad greens to the bowl with the tomatoes and radishes, season with salt and pepper to taste, and toss. Divide the salad among plates; top with cheese slices and pork. Drizzle with olive oil and serve with toasted flatbreads.