Pork Shoulder Cutlets with Fennel and Asparagus Salad
Pork Shoulder Cutlets with Fennel and Asparagus Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pound pork steaks between 2 layers of plastic wrap to 1/4" thick.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPound pork steaks between 2 layers of plastic wrap to 1/4" thick.
Place flour in a shallow bowl.
Lightly beat eggs in another shallow bowl.
Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess.
Transfer to bowl with egg and turn to coat.
Lift from bowl, allowing excess to drip off.
Coat with breadcrumb mixture, pressing to adhere.
Heat vegetable oil in a large skillet over medium-high.
Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side.
Transfer to a wire rack; season with sea salt.
Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl.
Toss with lemon juice and olive oil; season with kosher salt and pepper.
Serve salad alongside cutlets with lemon wedges for squeezing over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.