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Pork Shoulder Cutlets with Fennel and Asparagus Salad

Claire Saffitz
  • 30 minutes
  • Serves 4

INGREDIENTS

1 1/4

lbs Pork shoulder, boneless

6

Asparagus spears

1

Fennel, small bulb

1/2 cup

Parsley, fresh leaves

1/2

Red onion, small

2

Eggs, large

2 tbsp

Lemon juice, fresh

3/4 cup

All-purpose flour

2 tbsp

Cornstarch

1

Kosher salt and freshly ground black pepper

1

Sea salt, Flaky

2 tbsp

Olive oil

3/4 cup

Vegetable oil

1 1/2 cups

Breadcrumbs, dried