Pork Cutlets with Fennel & Parsley Salad
Pork Cutlets with Fennel & Parsley Salad
These pork cutlets were designed with the accompanying salad in mind. The breading is simple, even a little plain, to showcase the brightness of the very herb heavy salad. If you are more inspired just to make cutlets and plan to pair it with something else, feel free to toss some garlic powder, dried herbs (parsley, basil, oregano, and dill could all be fun), cayenne powder, or paprika into the breading mixture. A dressed up breaded pork cutlet would be very yummy with something simple like mashed potatoes.
Serves 4
Takes 1 hour
Ingredients
4 boneless pork chops
2 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons flour
2 eggs, well beaten
1 cup panko breadcrumbs
3/4 cup breadcrumbs
1/4 cup finely shredded parmesan
Sunflower oil, Enos Lard (or vegetable oil) for deep frying (1/2 inch deep in skillet)
2 bulb onions, divided
2 tablespoons capers, minced
3 tablespoons lemon juice
3/4 cup finely chopped parsley
6 tablespoons olive oil
1 fennel, thinly sliced
2 cucumbers, thinly sliced
Instructions:
Prepare your boneless pork chops by trimming the excess fat and pounding out to about 1/4-inch thick with a meat mallet. You will want to do this on top of a washable cutting board and cover the meat with a heavy plastic (the plastic your meat comes wrapped in from the farm works great as a thick cover). The pork chop will at least triple in size.
Season pork chops on both sides using 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle both sides with flour. Allow to sit for 10 minutes in the fridge while you prepare your breading station. This will help the flour stick well to the meat.
Place eggs in a shallow bowl or pie pan. In a second shallow bowl or pie pan, combine panko breadcrumbs, regular breadcrumbs, parmesan, and additional 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dip a piece of pork into the whisked egg so that the egg coats both sides. Follow with a dip into the breadcrumb mixture, using your hands to ensure there is coating all over the cutlet. Place on a clean plate. Continue with the remaining three cutlets. Place the plate in the fridge and allow to chill for 20 minutes more.
Meanwhile, mince one onion (white and pale green parts) and place in a large bowl with capers, lemon juice, and additional 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.
When you have about 5 minutes left, add sunflower oil to a large heavy skillet. Heat over medium heat until it reaches 350 degrees. Place two pork cutlets in skillet. Cook on each side for 2-3 minutes until browned and crispy. Set on towels to drain excess grease. Repeat with second cutlets.
While the pork rests, add parsley and olive oil to bowl with onion and capers. Stir until well-combined. Thinly slice second bulb onion and add to bowl along with fennel and cucumbers. Toss until well mixed and serve alongside cutlets.
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a grant writer and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.