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

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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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