Pork Shoulder Cutlets with Fennel and Asparagus Salad
Crispy breaded pork shoulder cutlets served alongside a fresh, crunchy salad of shaved fennel, asparagus ribbons, and red onion dressed with lemon and olive oil. This elegant dish combines tender meat with bright, refreshing vegetables.
Ingredients
- •1¼ pounds boneless pork shoulder
- •¾ cup all-purpose flour
- •2 large eggs
- •1½ cups dried breadcrumbs
- •2 tablespoons cornstarch
- •to taste Kosher salt and pepper
- •¾ cup vegetable oil
- •to taste Flaky sea salt
- •1 small fennel bulb
- •6 spears asparagus
- •½ small red onion
- •½ cup fresh parsley leaves
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Pound pork steaks between 2 layers of plastic wrap to 1/4" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
10 min
- 2.
Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
15 min
- 3.
Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.
15 min
- 4.
Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.
10 min
