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For white anchovy bagna cauda, place garlic and milk in a saucepan over low heat; bring to a simmer and cook until garlic is just tender (25 minutes).
Combine garlic-milk mixture, anchovies, walnuts and butter in a blender; blend until smooth. Gradually add oil in a thin, steady stream. Blend to combine. Season and keep warm (if it gets too thick, add a little water).
Combine crumbs and parmesan in a shallow bowl. Season to taste.
Lightly dust pork with flour. Dip in egg, then crumbs, shaking off excess. Transfer to a plate.
Heat 60ml oil in a large, heavy-based frying pan over medium-high heat. Add pork and cook, turning once, until golden brown, (2-3 minutes each side). Rest on paper towel. Keep warm.
Wipe pan with paper towel. Add remaining oil and return to a medium heat. Add cavolo nero and stock and cook, stirring occasionally, until wilted (6 minutes). Add 2 tbsp bagna cauda and toss to coat.
Divide cavolo nero and pork among plates, spoon over bagna cauda and serve with lemon wedges.