Pork Scaloppine With Fennel Salsa Verde
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 small
Fennel (bulb, finely chopped)1 large
Shallot (finely chopped)2 tbsps
Capers (chopped drained)2 tbsps
Parsley (chopped fresh)2 tbsps
Lemon Zest (finely grated)1 cup
Olive Oil (plus more)1 tbsp
Fennel Seed1 tbsp
Vegetable Oil (or more)Directions:
1
Salsa verde can be made 4 hours ahead
2
Cover and chill
3
Do Ahead Salsa verde can be made 4 hours ahead
4
Cover and chill
5
Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper
6
Cover salsa verde and let sit at room temperature at least 30 minutes
7
Meanwhile, grind fennel seeds in spice mill or with mortar and pestle
8
Slice pork loin into 4 pieces
9
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
10
Lightly brush all over with olive oil
11
Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick
12
Sprinkle with ground fennel, pressing to adhere; season with salt and pepper
13
Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high
14
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
15
Transfer to plates
16
Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes
17
Spoon salsa verde over scaloppine and squeeze with lemons
18
Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper
19
Cover salsa verde and let sit at room temperature at least 30 minutes
20
Meanwhile, grind fennel seeds in spice mill or with mortar and pestle
21
Slice pork loin into 4 pieces
22
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
23
Lightly brush all over with olive oil
24
Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick
25
Sprinkle with ground fennel, pressing to adhere; season with salt and pepper
26
Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high
27
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
28
Transfer to plates
29
Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes
30
Spoon salsa verde over scaloppine and squeeze with lemons