Orange Marmalade From Spain
Thinly sliced pork cutlets stand in for veal in this quick-and-easy weeknight version of 2020 BNC Daisy Ryan's Vitello Tonnato. While the crispy pork is irresistible, it's Ryan's take on tonnato, a tuna-based sauce, that steals the show.
INGREDIENT :
- 1 ¼ cups extra-virgin olive oil, divided
- ¼ cup jared caperberries, plus more for garnish
- 3 drained anchovy fillets
- 1 ½ teaspoons grated lemon zest plus 1 Tbsp. fresh lemon juice
- ½ teaspoon black pepper, divided, plus more for garnish
- 2 (6.7-ounce) jars oil-packed tuna fillets (such as Tonnino), drained
- ½ cup water
- 4 (6-ounce) boneless pork loin chops, pounded to 1/4-inch thickness
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ cup all-purpose flour (about 2 1/8 ounces)
- 2 large eggs, beaten
- 2 cups panko
- 2 cups loosely packed fresh flat-leaf parsley leaves
- ¼ cup thinly sliced red onion, rinsed under cold water and patted dry
- Lemon wedges, for serving
RECIPE DIRECTION :
- Preheat oven to 200°F. Process 1/2 cup oil, caperberries, anchovies, lemon zest and juice, and 1/4 teaspoon pepper in a food processor until almost smooth, about 1 minute. Add tuna; process until smooth and thick, about 2 minutes, scraping downsides as needed. Transfer to a bowl; stir in 1/2 cup water until smooth. Cover and refrigerate until ready to use.
- Sprinkle pork evenly on both sides with salt and remaining 1/4 teaspoon pepper. Place flour, eggs, and panko in 3 separate wide, shallow bowls. Working with 1 cutlet at a time, dredge in flour, and shake off excess. Dip in eggs; let excess drip off. Dredge in panko to coat. Place on a plate.
- Heat 1/2 cup oil in a 12-inch skillet over medium. Working with 1 or 2 cutlets at a time, cook in hot oil until golden brown, crisp, and cooked through, 2 to 3 minutes per side. Transfer to a baking sheet lined with paper towels; sprinkle lightly with salt to taste, and place in preheated oven to keep warm. Repeat with remaining cutlets, adding remaining 1/4 cup oil to skillet after cooking 2 cutlets.
- Divide cutlets among 4 plates; spoon about 1/3 cup tonnato sauce over each cutlet. Top evenly with parsley and onion. Garnish with additional caperberries and pepper. Serve with lemon wedges and remaining tonnato sauce.
