Return the kale-onion-mushroom mixture to the saute pan, tossing to incorporate. Season with the salt and pepper, then stir in the Worcestershire sauce and butter and cook until the kale is warmed through. Cover and transfer to the oven.
Line a baking sheet with a few layers of paper towels.
Place the panko crumbs in a shallow baking dish. Stir in the salt and remaining 1/2 teaspoon of pepper. Coat each cutlet with panko, gently pressing to make sure it sticks, placing the coated cutlets on the baking sheet as you work. Discard any leftover egg wash or panko.
Pour oil to a depth of 1/2 inch into a large, heavy skillet or Dutch oven; heat over medium-high heat until the oil shimmers. Place a wire rack over the lined baking sheet.
Working in batches of 3 or 4 at a time, fry the breaded cutlets for 2 to 3 minutes on the first side, until golden brown, then use tongs to turn them over and fry for 2 minutes on the second side. Transfer to the wire rack, then place the baking sheet in the oven. Repeat to cook the remaining cutlets.
Divide the warmed kale mixture among individual plates. Arrange two cutlets on each plate. Serve right away.
NUTRITION Per serving: 430 calories, 36 g protein, 24 g carbohydrates, 21 g fat, 5 g saturated fat, 120 mg cholesterol, 710 mg sodium, 3 g dietary fiber, 2 g sugar
Pea, Mint and Radish Salad
If you use fresh peas in this bright salad, first blanch them in boiling water for a minute.
You'll have a little bit of vinaigrette left over; it can be refrigerated for a week.
MAKE AHEAD: The salad can be made several hours in advance and refrigerated, but don't garnish with the mint and cheese until just before serving. From Amanda McClements of Salt & Sundry in D.C.'s Union Market.