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