Crispy Pork Cutlets with Fennel Salad

Name: Crispy Pork Cutlets with Fennel Salad
Yield: 4 servings
Ingredients: 1 cup fresh cherries; 4 tsp. unseasoned rice vinegar, divided; Kosher salt, freshly ground pepper; 1¼ lb. pork shoulder (Boston butt), cut into 4 steaks; ¾ cup all-purpose flour; 3 large eggs; 2 Tbsp. Dijon mustard, plus more for serving; 3 cups panko (Japanese breadcrumbs); 1 Tbsp. plus 1½ tsp. fennel seeds; 1 cup vegetable oil; 1 large fennel bulb, cut in half lengthwise, thinly sliced, fronds reserved; 1 lemon, halved lengthwise; ½ cup torn basil leaves

By Molly Baz

May 22, 2018

Image may contain Food Dish Meal and Plant

Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen

If you have access to a butcher, ask them to cut the pork shoulder into steaks for you. If not, slice the shoulder crosswise into 4 equal pieces. Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for a weeknight meal.

Recipe notes

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