Crisp pork cutlets with citrus salsa verde
Pork second courses
I love cooking with my siblings. Since we all live in different states, when we are together, cooking is a favorite activity. Before my brother relocated to New York City a few months ago, we had weekly cooking fests – often inspired by food52 (including making edamame2003’s Sriracha to enjoy with steak tacos). He makes a killer crispy ahi, which he breads in flour, egg and panko. One night I decided to pair it with salsa verde – which I love - and it was a delicious match, the piquant green sauce complementing the crisp, moist fish. I almost posted that recipe here, although decided to make it a little more sustainably conscientious and accessible by using pork. It is equally good, if not better, as the pork pairs really nicely with the sweeter citrus from the blood orange and the buttery Lucques olives (they are worth looking for - I found mine at Whole Foods). <br />NOTE: I made medallions from an additional tenderloin for my gf husband, substituting tapioca starch for the flour and Rudi's bread grated into crumbs for the panko with excellent results. - gingerroot
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