Fried Pork Cutlet with Green Tomatoes

Fried Pork Cutlet with Green Tomatoes

Serves: 2

Important things to note:

• For pork cutlets, you can use pork shoulder steaks, secreto, or pork loin.

• When breading the cutlet, make sure the cutlet is completely coated before moving onto the next step.

Ingredients:

Spice mix:

• 1 tablespoon black peppercorns

• 2 teaspoons coriander seeds

• 2 teaspoons cumin seeds

Pork:

• 1 lb pork cutlets (about 2 pieces), pounded to about ¼ inch thickness

• All-purpose flour, for breading

• 2 large eggs, beaten, for breading

• 1 cup panko breadcrumbs, for breading

• ¼ cup sesame seeds, for breading, optional

• Oil, for frying

Green Tomato Topping:

• ⅓ cup extra virgin olive oil

• 2 tablespoons honey

• 1 teaspoon yuzu kosho, or citrus zest

• 10 castelvetrano olives, pitted and sliced thinly

• 1 serrano chile, sliced thinly

• 2 tablespoons chopped cilantro

• 2 tablespoons sliced chives

• 2 tablespoons rice vinegar

• 1 large unripe green tomato

• Kosher salt and freshly ground black pepper, to taste

Method:

1. Using a mortar and pestle, process black pepperocorns, coriander seeds and cumin seeds until finely ground.

2. Season pork cutlets all over with salt and spice mix.

3. Set up a standard breading procedure station. (A bowl for all-purpose flour, beaten eggs and panko/sesame seeds)

4. Cover pork cutlet with flour completely, then eggs and finally breadcrumbs. Place on a wire rack on a sheet tray for at least 20 minutes before frying.

5. In a small bowl, mix together olive oil, honey, kosho, olives, serranos, cilantro, chives and vinegar. Season with salt and pepper. Mix until combined and set aside.

6. On a mandoline, shave green tomato as thin as you can while keeping it whole. Set aside.

7. In a large saute pan over medium high heat, pour about ¼ inch of oil. Heat up oil until it begins to shimmer, or throw a pinch of breadcrumbs in the oil and if it sizzles, its ready.

8. Lay the breaded cutlet into oil and fry on one side until golden brown and crispy, about 4 minutes. Flip and fry for another 4 minutes until golden brown and crispy. Adjust heat accordingly. Baste cutlets with oil to get a really crispy cutlet.

9. Drain onto a paper towel and sprinkle with flake salt.

10. Place a layer sliced green tomatoes on top of the fried cutlet and pour a spoonful of the olive vinaigrette on top of the tomatoes.

11. Enjoy with a bowl of steamed rice, roasted potatoes or grilled bread.