Pork Milanese with Kale Salad

INGREDIENTS

4 cups

stemmed chopped curly kale (about 1 bunch)

3 tbsp

olive oil, divided

3 tbsp

golden raisins

1 tbsp

red wine vinegar

1 tsp

kosher salt, divided

1 tsp

black pepper, divided

1 cup

whole-wheat panko (Japanese breadcrumbs)

large egg, lightly beaten

1 tbsp

water

1 lb

pork tenderloin, cut crosswise into 12 slices

6 oz

shiitake mushroom caps, sliced

1 tbsp

all-purpose flour

1 cup

whole milk