Crisp Pork Cutlets with Citrus Salsa Verde

November 18, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Put some June in your November. 

Pork cutlets from Food52

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Pork is the friend of the weeknight cook. It cooks quickly, produces a richer, more satisfying dinner than its speed-cooking-white-meat sister, the chicken breast, and is extremely versatile. Enter Crisp Pork Cutlets with Citrus Salsa Verde. We're talking fried pork tenderloin with a citrus and herb infused salsa that puts a little June in your November, if you feel what I mean. 

So if you can't yet find blood oranges or Meyer lemons, use regular of both. Honestly, you don't need to be fussy about the olives you buy. Embrace the parsley, for it has come to zing your dish for you, but if you really don't want to buy basil this time of year, the dish can live without it. But buy it, okay? If chiffonade is against your religion, just use a nice heavy knife and go at your herbs with gusto. 

Crisp Pork Cutlets with Citrus Salsa Verde by gingerroot

Serves 2 to 3 (easily doubled)

For the Citrus Salsa Verde

2 garlic cloves, minced
1 anchovy fillet, chopped
6 Lucques olives, pitted, chopped for 2 tablespoons + 1 teaspoon
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)

For Crisp Pork Cutlets

1 to 1 1/2 pound pork tenderloin, sliced at a slight diagonal into 1/4-inch medallions (8 to 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

See the full recipe (and save and print it) here.

Photo by Ryan Dausch

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Written by: Jestei

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