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Crisp Pork Cutlets With Citrus Salsa Verde

By Food52
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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

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