Crisp Pork Cutlets With Citrus Salsa Verde

By Food52
More from this source


Add a comment


2 garlic cloves, minced

1 anchovy fillet, chopped

6 Lucques olives, pitted, chopped for 2T + 1 t – can substitute Picholine (if using Picholine, may need a few more)

1/2 cup packed flat leaf parsley leaves, finely chopped

1/4 cup packed sweet basil leaves (I used 12)

4 tablespoons olive oil

1 tablespoon blood orange juice

1 teaspoon blood orange zest

1/2 teaspoon sherry vinegar

Squeeze of 1 wedge of Meyer lemon (scant 1 tablespoon)

Sea salt to taste (start with just a tiny pinch)

1-1 1/2 pound lb pork tenderloin, sliced at a slight diagonal into ¾ inch medallions (8-12 pieces, depending on the size of tenderloin)

1/3 cup flour, plus more if necessary

Sea salt

Ground black pepper

1 egg

1/2 teaspoon blood orange zest

1/2 cup panko, plus more if necessary

1 tablespoon unsalted butter

1 tablespoon olive oil

You might also like

Pork Cutlets With Creole Mustard
Where Women Cook
No Recipes
Crispy Fried Pork Cutlets
Real Simple
Tonkatsu (Japanese Pork Cutlet)
No Recipes
Pork Cutlets With Arugula And Apple Salad
Real Simple
Katsudon (Pork Cutlet Rice Bowl)
No Recipes
Pork Cutlets With Sautéed Peppers And Beans
Real Simple
Grilled Pork Cutlets With Watermelon-Cucumber S...
Whole Living
Pork Cutlets With Spicy Noodles
Real Simple
Pork Cutlets With Pan-Roasted Tomatoes
Real Simple