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Pork Shoulder Cutlets with Fennel and Asparagus Salad

Pork Shoulder Cutlets with Fennel and Asparagus Salad

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.


  • 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 steaks
  • 2 large eggs, room temperature
  • 1½ cups dried breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
  • 6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler
  • ½ small red onion, thinly sliced
  • ½ cup fresh parsley leaves
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving

Recipe Preparation

  • Pound pork steaks between 2 layers of plastic wrap to ¼" 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.

  • 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.

  • 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.

  • 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.

Nutritional Content

Calories (kcal) 980 Fat (g) 69 Saturated Fat (g) 14 Cholesterol (mg) 180 Carbohydrates (g) 58 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 35 Sodium (mg) 420Reviews SectionThis recipe was absolutely perfect. I used course sea salt to season the pork before the breading process (I used normal salt in the bread crumb mixture). I just lightly sprinkled both sides with the salt and massaged it into the pork. Also: avocado oil is my latest obsession because it is less inflammatory than some oils and can take the high heat.This was my first time working with fennel and I had my concerns when I smelled it. The smell reminded me of licorice. I stuck to the recipe and I am glad I did. The fresh herbs and lemon juice with the raw vegetables brought such a lovely brightness to the pork!!fuel_yourself_Columbus, GA04/21/20

Watch the video: Crispy Pork Belly with Apple Fennel Slaw (December 2021).