While the puree was a throw away, the rest of the dish was actually really good. I used some of the pork loin chops, onions, and bell peppers that were left over from when I made chili the day before. The thing the really makes this dish work are the panko bread crumbs, fennel pollen, caramelized onions, and good quality vinegar. Fennel pollen is not a common ingredient. If you live in Boston, you can get it at Formaggio. Otherwise, you can order it online. A little bit goes a long way and it is great on pork. This is the first time I've used it, and I'll try featuring it on more dishes in the near future.
- Boneless pork loin chops, sliced thin
- Fennel pollen
- Panko crumbs
- (2 servings of peppers and onions)
- 1 half white onion, sliced lengthwise into strips
- 1 half red bell pepper, julliened
- 1 T capers
- 3 T red wine vinegar or a fairly tart balsamic vinegar
- 1 T Marsala
- 1 t sugar
To prepare the pork, start by pounding out the cutlets between sheets of plastic wrap until they are very thin. Sprinkly with salt, pepper, and a little bit of fennel pollen. Next, put together a breading station. You want to have flour for dredging on the first plate, a shallow bowl with an egg in the middle, and panko crumbs in the last plate. At the end of the line, place a wire rack or another plate for holding the completed pork. Once this is set up, just dredge the pork in flour, shake off the excess and dip it in the egg wash, then set it in the plate with the panko, pressing and turning to cover both sides. Let sit for a minute or two, then fry over medium high heat for a minute of two on each side. Since the pork cutlet is really thin, it should cook quickly.
Serve covered with the pepper and onion mix, and garnish with some nice, thick, sweet balsamic vinegar. This forms a nice contrast to the more tart vinegar that is used in the peppers and onions.