The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- ¼ small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
- ½ large shallot, finely chopped
- 1 garlic clove, finely grated
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely grated lemon zest
- ⅓ cup olive oil, plus more
- Kosher salt and freshly ground black pepper
- 1 tablespoon fennel seeds
- 2½ pounds center-cut boneless pork loin, silver skin removed
- 1 tablespoon (or more) vegetable oil
- 2 lemons, halved crosswise
- A spice mill or a mortar and pestle
- Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and ⅓ cup olive oil in a small bowl; season with salt and pepper.
- Cover salsa verde and let sit at room temperature at least 30 minutes.
- Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces.
- Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface.
- Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to ¼” thick.
- Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.
- Heat 1 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high.
- Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side.
- Transfer to plates.
- Cook lemon halves, cut side down, in skillet until browned and caramelized about 2 minutes.
- Spoon salsa verde over scaloppine and squeeze with lemons.