W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
BREADED CRISPY PORK STEAK WITH ASPARAGUS AND FENNEL SALAD
INGREDIENTS
• Boneless pork shoulder , fat trimmed to ¼ inch , cut into 4 steaks
• ¾ cup all-purpose flour
• 2 large eggs ,
• 1½ cups dried breadcrumbs
• 2 tablespoons cornstarch
• Kosher salt and freshly ground black pepper
• ¾ cup vegetable oil
• Flaky sea salt
• 1 small fennel bulb , cored , thinly sliced , plus 2 tablespoons fennel fronds
• 6 asparagus spears , shaved lengthwise into ribbons with a vegetable peeler
• ½ small red onion , thinly sliced
• ½ cup fresh parsley leaves
• 2 tablespoons fresh lemon juice , plus lemon wedges for serving
• 2 tablespoons olive oil
METHOD
• Pound pork steaks between 2 layers of plastic wrap to ¼ " thick .
• Place flour in a shallow bowl . Lightly beat eggs in another shallow bowl . Toss breadcrumbs and cornstarch in a third shallow bowl ; season with kosher salt and pepper .
• Working one at a time , season with kosher salt and pepper , then dredge in flour , shaking off excess . Transfer to bowl with egg and turn to coat
• Lift from bowl , allowing excess to drip off . Coat with breadcrumb mixture , pressing to adhere .
• Heat vegetable oil in a large pan over medium-high . Working in 2 batches , cook pork , shaking pan occasionally , until golden brown and cooked through , about 3 minutes per side . Transfer to a wire rack ; season with sea salt .
• Combine fennel , fennel fronds , asparagus , onion , and parsley in a medium bowl . Toss with lemon juice and olive oil ; season with kosher salt and pepper .
• Serve salad alongside pork with lemon wedges for squeezing over .
28 wirrallife . com