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Crispy Pork Cutlets with Fennel Salad

Crispy Pork Cutlets with Fennel Salad

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.


  • 4 tsp. unseasoned rice vinegar, divided
  • Kosher salt, freshly ground pepper
  • 1¼ lb. pork shoulder (Boston butt), cut into 4 steaks
  • 2 Tbsp. Dijon mustard, plus more for serving
  • 3 cups panko (Japanese breadcrumbs)
  • 1 Tbsp. plus 1½ tsp. fennel seeds
  • 1 large fennel bulb, cut in half lengthwise, thinly sliced, fronds reserved
  • 1 lemon, halved lengthwise

Recipe Preparation

  • Place cherries in a large resealable plastic bag and lightly crush with the palm of your hand to extract pits. Tear cherries into large pieces and transfer to a small bowl; discard pits. Add 2 tsp. vinegar and season with salt and pepper. Set aside for serving.

  • Working one at a time, place steaks in another large resealable plastic bag and pound to ¼" thick. Place flour in a shallow bowl; season with salt and pepper. Lightly beat eggs and 2 Tbsp. mustard in another shallow bowl. Toss together panko and fennel seeds in a third shallow bowl.

  • Season each cutlet with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg mixture and turn to coat. Lift from bowl, allowing excess to drip off. Coat with panko mixture, pressing to adhere.

  • Heat oil in a large skillet over medium-high. Working in batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

  • Place fennel in a large bowl; squeeze ½ lemon over. Cut remaining lemon half into 4 wedges and set aside for serving. Drizzle fennel with remaining 2 tsp. vinegar and season with salt and lots of black pepper. Toss, squeezing once or twice with your hands to help soften fennel. Add basil and gently toss again.

  • Divide cutlets among plates and top with fennel salad, fennel fronds, and reserved cherries. Serve with more mustard and reserved lemon wedges.

Reviews SectionShould've used a chop instead of shoulder. Turned out tough as shoe leather. The fennel and cherries are delicious.AnonymousNashville 06/21/20Pork chop was very crisp yet tender!Anonymousvienna, Austria04/14/20Not sure why the author chose the pork shoulder, the cutlet came out very fatty. Almost inedible!!AnonymousPhiladelphia, PA 06/18/18

Fennel crusted pork cutlet with a crunchy apple and celery salad

Growing up my family never ate a huge amount of pork. Mum pretty much only cooked it on Christmas Day and even then it was mostly a fight with my grandad and brother over who ate the most crispy crackling.

The humble pork cutlet can often be overlooked for the more succulent cuts like the extremely popular pork belly and what most cooks struggle with when preparing a cutlet is overcooking and drying it out. By encasing it in a crumb mixture you are able to retain the juiciness and lock in the sweet flavour. A crunchy side salad of apple and celery is a fresh summer twist on a traditional dish of pork and apples.

Serves: 4
Prep time: 20-25 mins
Cook time: 10-12 minutes

Fennel Crusted Port Cutlets

1 cup fresh bread crumbs
1/2 cup continental parsley leaves, finely chopped
2 tsp fennel seeds, chopped
2 garlic cloves, crushed
1 tsp sea salt flakes
1 tsp cracked black pepper
4 pork cutlets, frenched and trimmed
2 tbsp plain flour
2 whole eggs, whisked
1 tbsp grapeseed oil

Crunchy Apple & Celery Salad

3 egg yolks
1 tbsp lemon juice
2 tsp Dijon mustard
1 tsp sea salt flakes
1 tsp cracked black pepper
300ml grapeseed oil
2 Granny Smith apples, cut into matchsticks (place in acidulated* water to prevent browning)
4 celery stalks, sliced into chunks
1/4 cup continental parsley leaves, torn
1/4 cup mint leaves, torn

Extra salt, pepper and lemon juice to taste


Preheat the BBQ plate to a medium heat.

For the fennel crust, place the bread crumbs, parsley, mint, fennel seeds, garlic and 1 tsp each of the salt and pepper into a bowl and stir to combine. Tip onto a plate.

Tip the flour onto a separate plate and on another plate pour the egg. To crust the port cutlet first dip the cutlet into the flour to coat and then into the egg. Roll in the fennel crust mixture to completely coat. Set aside and repeat with remaining cutlets.

To cook the cutlets, pour the grapeseed oil onto the barbecue plate. Place the cutlets on the heat and cook for 3-4 minutes or until the crust is golden and crunchy. Turn over and cook for 3-4 minutes on the other side. Stand the cutlet on its side to crisp up the edges for 1-2 minutes. Remove from heat and rest for 4-5 minutes.

To make the mayonnaise for the salad, place the egg yolks, lemon juice, mustard and remaining salt and pepper into a medium sized bowl (avoid using a metal bowl as it may react with the lemon juice giving a metallic flavour) and whisk until it combines and thickens. Pour a few drops of the oil into the egg mixture and whisk until completely combined. Continue to add the oil in a thin steady stream whisking constantly until the oil is emulsified and is thick and creamy. You need to whisk gradually to completely combine the oil otherwise you risk the mixture splitting and curdling. Set aside. Adjust the taste with salt, pepper and lemon juice.

For the crunchy apple and celery salad, place the apple matchsticks and celery chunks into a mixing bowl and add 3-4 tbsp of the mayonnaise as well as fresh parsley and mint leaves. Stir to combine. The remaining mayonnaise can be stored in the fridge for up to 1 week.

Handy Hint: Acidulated water is water with lemon juice in it. The acid in the juice prevents apples from browning. Add the juice of half a lemon to 500ml of water.

1. For the brine, place all the ingredients in a saucepan with 4 cups of water. Bring to the boil, stir until salt has dissolved, then remove from heat and place in the fridge to cool. When chilled to fridge temperature, add chops and leave refrigerated for at least 30 minutes and up to 2 hours.

2. Remove chops from brine. Pat dry with a paper towel. Leave out of the fridge for at least half an hour before cooking.

3. For the sauce, peel, core and slice apples. In a large saucepan, start making a dry caramel. Sprinkle sugar evenly on the bottom of the saucepan over medium heat. Shake the pan to promote even browning as the sugar caramelises. When the sugar is evenly melted and golden, add the apples. Split and scrape seeds from the vanilla pod and add to the apples.

4. Cook until mixture starts to go sticky and translucent, and liquid has reduced, about 6-8 minutes. Deglaze with calvados, reduce for a few minutes, then add vinegar. Blend until smooth in a food processor. Add sage, lemon, salt and pepper. Check seasoning and keep warm.

5. For salad: Finely slice fennel and apple on a mandolin and combine with chives. Cut macadamias in half.

6. Heat oil in a large, heavy-based frypan on a medium-high heat. Add pork and cook one side for 5 minutes, until deep golden brown, then turn and cook for a further 2-3 minutes. Put pork onto a plate, cover with foil and allow to rest.

7. Return pan to a medium heat and add butter. Once melted, add macadamia nuts and pan-fry until golden brown.

8. Serve the chops with the salad. Finish with the macadamias and foaming butter. Serve with the apple sauce on the side.

Chef John's Best Pork Tenderloin Recipes

Chef John does wonders with pork tenderloin. He calls it "one of the best, and easiest, protein choices there is." Lean and versatile, pork tenderloin is equally comfortable at fancy holiday dinners or busy weeknight meals. Here&aposs a little more from Chef John in praise of pork tenderloin: "It&aposs the &aposfilet mignon&apos of pork. Yes, it is more expensive, but it&aposs all edible (no bone or fat to trim away), and as you&aposll see, it&aposs a very user friendly cut of meat." And with that, let&aposs get to our favorite Chef John pork tenderloin recipes.

1. Stuffed and Rolled Pork Tenderloin

Roll up pork tenderloin with a stuffing mixture of fresh parsley, rosemary, garlic, plain breadcrumbs, and currants. "Sometimes you just have to show off," says Chef John. "This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare. " Watch the video to see a super simple way to tie the roast with kitchen twine.

2. Chef John's Yucatan-Style Grilled Pork

This marinade features an abundance of minced garlic, annatto powder, chipotle pepper, cumin, cayenne, oregano, and three kinds of citrus juice. "This may not be an authentic Yucatan peninsula recipe, but it&aposs just like a similarly named dish I had at a sports bar," says Chef John. "It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto."

3. Chef John's Baby Porchetta

Rub the tenderloin with an aromatic paste of fennel, garlic, sage, rosemary, red pepper flakes, olive oil, and lemon zest and wrap it up with bacon strips and roasted until the bacon is crispy and the pork "is amazingly moist and tender," says Chef John.

4. Chef John's City Chicken

This breaded and fried mock chicken drumstick is actually made with chopped pork tenderloin! Chef John explains the backstory: "This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn&apost get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard."

5. Roasted Pork Tenderloin with Fresh Plum Sauce

You&aposll roast pork tenderloin with caramelized red onions and shallots and firm fresh plums. Then deglaze the pan with balsamic vinegar and a little cold butter to create a deeply flavorful sauce. "When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting," says Chef John. "You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk."

6. Folded Pork Cutlets

Chef John&aposs method for pork tenderloin cutlets calls for folding the pork after pounding it thin, which seals in the flavorful seasonings. "I thought I&aposd seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu &aposMille-Feuille,&apos and I realized I hadn&apost seen anything yet," says Chef John. "Okay, I&aposm being a little dramatic, but I really loved the unusual look and feel, as well as the internal flavoring opportunities the multi-layer technique provides. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on top."

Crispy Pork Stir Fry

Pork stir-fries work well with many different cuts. Boneless pork chops, pork tenderloin, and even ground pork can be used, though you'll need to adjust the cook times accordingly to avoid overcooked meat.

How do I make sure the pork gets crispy?

We have a few tricks for this. First, make sure to pat the pork dry with a paper towel to remove any excess moisture. Once we've seasoned the pork with salt and pepper, we toss it in cornstarch, which becomes a crunchy outer shell when it hits the hot oil. Lastly, be sure not to overcrowd the pan. Each piece of pork should make contact with your pan, and have a little space around it to allow steam to escape.

Can I use different vegetables?

The beauty of a stir-fry is how versatile you can make it. We love snap peas for their crunchy texture, but we're also into bell pepper, broccoli, cauliflower, or even kale. You can use pretty much whatever vegetable is hanging out in the fridge, just be aware of how long each takes to cook before you begin cooking.

Why the anchovy?

If the word "anchovy" makes you squirm, fear not: The sauce is loaded with so many other flavorful ingredients&mdashsoy sauce, ginger, brown sugar, and garlic&mdashthat you won't taste the anchovy fillet. What you will notice: A deliciously salty, savory flavor that makes pretty much any sauce or dressing taste 10x better&mdashthat's the anchovy!

Made this? Let us know how it went in the comment section below!

Editor's Note: The introduction to this recipe was updated on September 30, 2020, to include more information about the dish.

WITH A VERY SHARP KNIFE, score the pork rind (not too deep) at 1cm intervals then rub salt into the rind.

USING A MANDOLIN SLICER, finely slice the fennel and radishes and place in acidulated water.

FINELY CUT the apple and place in acidulated water.

MAKE A DRESSING by whisking together extra virgin olive oil, cider vinegar, lemon juice, honey and seasoning.

PLACE OLIVE OIL in a fry pan over a medium-low heat. Using tongs to hold the cutlets, press skin side into the pan. Cook rind slowly, about 3 or 4 mins. It won't get super crackly like a roast but it will get crunchy. Remove from pan, increase heat to medium-high then cook for about 4 minutes on both sides depending on thickness. Leave to rest for a few minutes.

DRAIN APPLE, FENNEL AND RADISH thoroughly from the acidulated water and place in a bowl. Toss through with watercress, herbs and dressing and adjust seasoning to taste.

Serving Ideas

There are so many different ways to use these cutlets. They are delicious on their own but you can get really creative as well. Consider:

  • Pork Parmesan: Instead of using chicken, make this traiditonal Italian dish using lean pork instead. Make the cutlets, top with marinara sauce, and add mozzarella cheese.
  • Sandwiches: These make the most delicious sandwiches. Add pickles, Swiss cheese, Dijon mustard, lettuce, and tomatoes. Delicious. You can also make an Italian style Parmesan sandwich with marinara sauce and cheese.
  • Salads: Grab a big bowl of greens and add tomatoes, cucumbers, carrots, apples, and Skinny Ranch dressing.
  • With dipping sauce: Instead of making chicken tenders, slice the pork into strips and make pork tenders. Serve with ketchup, honey mustard, ranch dressing, or any of your go-to dipping sauces.

Crumbed Pork Cutlets, Sweet Potato Mash and Fennel Chips

This 30 minute meal has tasty crumbed pork, creamy mash, fennel chips and is a great mid week dinner. The fennel adds a great, fresh flavour.

This can be made lactose and gluten free or low FODMAP if required.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 4

For the pork
4 pork chops, fat removed
2 eggs, beaten
2 cups breadcrumbs (gluten free if required)
1/4 cup flat leaved parsley, finely cut
1 tsp fennel seeds

For the sweet potato mash
1 large sweet potato, cut into 1cm slices
1 clove garlic (exclude if low FDMAP)
1 tbsp butter (nuttelex if lactose free)
1/4 cup milk (lactose free if required)

1 fennel bulb, cut into 2cm slices
Olive oil
Salt and pepper, to season
Peas, to serve (optional)

What Are Pork Cutlets?

Pork cutlets are lean cuts of pork that are sometimes referred to as medallions. Often, they are pounded with a meat mallet, dredged in coating and then pan-fried…which is exactly what I have done with this recipe. The cutlets are meaty enough to satisfy but lean enough to keep you feeling light and happy.

Pork cutlets are often taken from the rib or the leg. Pork works nicely for making cutlets as the loin naturally lends itself to making thin cuts that are uniform in size and shape.

Pork Schnitzel

Do you love Southern fried pork chop sandwiches like I do? Southern Fried Pork Chops are a close second only to fried chicken when it comes to some of my favorite Southern foods to eat. Well, I&rsquom here to tell you that Southern Fried Pork Chops may just have to take a back seat to this German Pork Schnitzel. The flavors from the caraway and fennel seeds make this pork schnitzel so tasty it&rsquos ridiculous!

I had a friend over for lunch. She called these pork schnitzel sandwiches, & which has to be good, right? These have my mouth watering just thinking about them. I used bone-in pork chops which we deboned and pounded out thin prior to dredging. You can use cutlets, boneless chops or any type you prefer. The bone-in are just what I had on hand at the time.

I picked up a small container of German-style mustard. It comes in a barrel-shaped glass with a handle and a plastic lid. It&rsquos quite good and goes great with these Fried Pork Schnitzel. I served this with a helping of warm sauerkraut and warm German Potato Salad. Who doesn&rsquot just love that warm bacon vinaigrette? MMMMmmmmmmm! So, so good.

Watch the video: Χοιρινές μπριζόλες στο τηγάνι με μέλι και μουστάρδα. Ηλίας Μαμαλάκης. (November 2021).