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Pork Scaloppine with Fennel Salsa Verde

Pork Scaloppine with Fennel Salsa Verde

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.


  • 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

Special Equipment

  • A spice mill or a mortar and pestle

Recipe Preparation

  • 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.

  • Do Ahead: Salsa verde can be made 4 hours ahead. Cover and chill.

Recipe by Rustic Canyon, Santa Monica, CA,

Nutritional Content

Calories (kcal) 520 Fat (g) 28 Saturated Fat (g) 5 Cholesterol (mg) 185 Carbohydrates (g) 66 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 60 Sodium (mg) 260Reviews Section

Watch the video: How to Make Easy and Delicious Pork Ribs in Green Salsa (October 2021).