Crisp Pork Cutlets With Citrus Salsa Verde

Name: Crisp Pork Cutlets With Citrus Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 fillet anchovy fillet, chopped; 59 milliliters packed sweet basil leaves (I used 12); 1 Tbsp blood orange juice; 1 teaspoon blood orange zest; 1 egg; 118 milliliters packed flat leaf parsley leaves, finely chopped; 79 milliliters flour, plus more if necessary; 2 garlic cloves, minced; 2 servings Ground black pepper; 1 Tbsp 1 wedge of Meyer lemon (scant 1 Tbsp); 4 Tbsps olive oil; 6 Lucques olives, pitted, chopped for 2T + 1 t – can substitute Picholine (if using Picholine, may need 3 more); 118 milliliters panko, plus more if necessary; 454 grams lb pork tenderloin, sliced at a slight diagonal into ¾ inch medallions (8-12 pieces, depending on the size of tenderloin); 2 servings Sea salt to taste (start with just a tiny pinch); 1 teaspoons sherry vinegar; 1 Tbsp unsalted butter

Crisp Pork Cutlets With Citrus Salsa Verde might be just the Mexican recipe you are searching for. This recipe makes 2 servings with 777 calories, 55g of protein, and 47g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, garlic cloves, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Ingredients

Servings:

1fillet

anchovy fillet, chopped 59milliliters

packed sweet basil leaves (I used 12)1Tbsp

blood orange juice 1teaspoon

blood orange zest 1

egg 118milliliters

packed flat leaf parsley leaves, finely chopped 79milliliters

flour, plus more if necessary 2

garlic cloves, minced 2servings

Ground black pepper 1Tbsp

1 wedge of Meyer lemon (scant 1 Tbsp)4Tbsps

olive oil 6

Lucques olives, pitted, chopped for 2T + 1 t – can substitute Picholine (if using Picholine, may need 3 more)118milliliters

panko, plus more if necessary 454grams

lb pork tenderloin, sliced at a slight diagonal into ¾ inch medallions (8-12 pieces, depending on the size of tenderloin)2servings

Sea salt to taste (start with just a tiny pinch)1teaspoons

sherry vinegar 1Tbsp

unsalted butter

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.