Pork Shoulder Cutlets with Fennel and Asparagus Salad Recipe | Epicurious

Ingredients

• 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4", cut into 4 steaks
• 3/4 cup all-purpose flour
• 2 large eggs, room temperature
• 1 1/2 cups dried breadcrumbs
• 2 tablespoons cornstarch
• Kosher salt, freshly ground pepper
• 3/4 cup vegetable oil
• Flaky sea salt
• 1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
• 6 asparagus, shaved lengthwise into ribbons with a vegetable peeler
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh parsley leaves
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons olive oil