Under 30 Minutes

Pork Cutlets with Fennel

Breaded pork combined with crunchy fennel makes a one-pan recipe that you'll keep coming back to.

  • Prep:
  • Total Time:
  • Servings: 1
Pork Cutlets with Fennel

Source: Everyday Food, October 2006


  • 2 tablespoons plain dried breadcrumbs
  • 1/2 teaspoon grated zest of lemon
  • 1/4 pound (2 to 3) pork loin cutlets
  • Coarse salt and ground pepper
  • 4 teaspoons olive oil
  • 1 small fennel bulb (12 ounces with stalks), trimmed, halved, cored, and sliced, plus 2 tablespoons chopped fennel fronds, for garnish (optional)
  • 1 clove garlic, thinly sliced


  1. On a sheet of waxed paper, combine breadcrumbs and lemon zest. Season pork with salt and pepper; dredge in breadcrumbs, pressing to adhere.

  2. In a 10-inch nonstick skillet, heat 2 teaspoons oil over medium. Add pork; cook until lightly browned and just done, about 1 1/2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.

  3. Add 1 teaspoon oil to skillet. Add fennel and garlic; cook until lightly browned, about 3 minutes. Add 1/2 cup water, and cook until fennel is tender, 4 to 6 minutes. Stir in lemon juice and remaining oil. Season with salt; spoon over pork. Garnish with fennel fronds, if using.

Cook's Notes

To prepare fennel, remove and discard stalks and tough outer layer around the bulb; reserve fronds. Then halve bulb lengthwise; core and thinly slice crosswise.


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