Pork Cutlets with Fennel Asparagus Salad

Ingredients

Estimated total cost: €8.40 · €2.10/serving

• 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4, cut into 4 steaks"Est. price €3.75–€6.25
• ,"3/4 cup all-purpose flour"Est. price €0.15–€0.30
• ,"2 large eggs, room temperature"Est. price €0.60–€1.00
• ,"1 1/2 cups dried breadcrumbs"Est. price €0.45–€0.90
• ,"2 tablespoons cornstarch"Est. price €0.10–€0.20
• ,"Kosher salt, freshly ground pepper"Est. price €0.02–€0.05
• ,"3/4 cup vegetable oil"Est. price €0.45–€0.75
• ,"Flaky sea salt"Est. price €0.03–€0.08
• ,"1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds"Est. price €1.20–€2.50
• ,"6 asparagus, shaved lengthwise into ribbons with a vegetable peeler"Est. price €0.90–€1.80

Steps

1. 1

   Tenderize the pork steaks by pounding them to a thickness of 1/4" between two sheets of plastic wrap. Prepare three shallow bowls for breading: place flour in one, lightly beat eggs in another, and combine breadcrumbs and cornstarch seasoned with kosher salt and pepper in the third.

2. 2

   Season each cutlet individually with kosher salt and pepper. Coat them in flour, shaking off any extra. Dip the cutlets into a bowl of beaten egg, ensuring they are fully coated. Lift the cutlets from the egg, letting any excess drip off. Finally, cover them in breadcrumbs by pressing firmly to make sure they stick well.

3. 3

   Begin by heating vegetable oil in a spacious skillet over medium-high heat. Cook the cutlets in two separate batches, ensuring they are golden brown and fully cooked through. This process should take around 3 minutes per side. Once done, place the cutlets on a wire rack and season them generously with sea salt.

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• Cultural note

  Pork cutlets are a popular dish in many cuisines around the world, known for their versatility and delicious flavor. Fennel, a key ingredient in the salad, has Mediterranean origins and is widely used in Italian and French cooking. Asparagus is a staple in many Western cuisines and is often associated with springtime…

• Seasonal note

  Asparagus is typically in season in the spring, making this dish perfect for that time of year. Fennel is also best in the cooler months of fall and winter, providing a refreshing contrast to the rich pork cutlets.

• Health note

  This dish is a good source of protein, with 32g per serving. It also contains vitamins A, C, and K from the fennel, asparagus, and parsley, contributing to a well-rounded nutrient profile. However, it is high in calories and fat, so moderation is key.