Crispy Pork Cutlets with Fennel Salad

bonappetit.com

Tina Bina

I'm taking a long walk down Healthy Street in 2024, with a promise not to deprive myself.

1 cup fresh cherries

4 tsp. unseasoned rice vinegar, divided

Kosher salt, freshly ground pepper

1¼ lb. pork shoulder (Boston butt), cut into 4 steaks

¾ cup all-purpose flour

3 large eggs

2 Tbsp. Dijon mustard, plus more for serving

3 cups panko (Japanese breadcrumbs)

1 Tbsp. plus 1½ tsp. fennel seeds

1 cup vegetable oil

1 large fennel bulb, cut in half lengthwise, thinly sliced, fronds reserved

1 lemon, halved lengthwise

½ cup torn basil leaves

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