How to Make It:
Step 1: Toss together kale and 3 tablespoons oil in a bowl. Season with salt and pepper. Set aside to soften.
Step 2: Place flour in a shallow dish. Place eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Season pork with salt and pepper. Working one piece at a time, dip pork in flour, then in eggs, then in breadcrumbs, pressing gently to help adhere.
Step 3: Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, until golden brown and cooked through, 2 to 3 minutes per side. Slice into thin strips.
Step 4: Add radicchio, snap peas, avocado, and lemon to the kale and toss to combine. Season with salt and pepper. Serve salad topped with pork.