Name: Pork Scaloppine with Fennel Salsa Verde
Yield: 4 Servings
Ingredients: 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

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Alex Lau

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.

Recipe notes