Name: Pork Shoulder Cutlets with Fennel and Asparagus Salad
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 steaks; ¾ cup all-purpose flour; 2 large eggs, room temperature; 1½ cups dried breadcrumbs; 2 tablespoons cornstarch; Kosher salt and freshly ground black pepper; ¾ cup vegetable oil; Flaky sea salt; 1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds; 6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler; ½ small red onion, thinly sliced; ½ cup fresh parsley leaves; 2 tablespoons fresh lemon juice, plus lemon wedges for serving; 2 tablespoons olive oil

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Nicole Franzen

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Recipe notes