Recipe information
Yield
4 Servings
Ingredients
Special Equipment:
Preparation
Step 1
Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.
Step 2
Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.
Step 3
Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.
Step 4
Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.
Do Ahead
Step 5
Salsa verde can be made 4 hours ahead. Cover and chill.
