Pork Cutlets With Pickled Pearl Onions And Pancetta

Directions

1. 1
   For the pickled onions:Bring a medium pot of well-salted water to a boil over high heat.
2. 2
   Add the pearl onions and cook until just tender, about 10 minutes.
3. 3
   Drain the onions. When they are cool enough to handle, use a paring knife to cut off the root end, then pop the onions out of their skins.
4. 4
   Put the peeled onions into a pint canning jar and season with a generous pinch of salt. Tuck the bay leaves and peppercorns into the jar and add enough vinegar to cover the onions. Screw on the lid and refrigerate for at least 24 hours before using.For the pork cutlets:Use a flat-bottomed meat pounder on a sturdy work surface and pound each cutlet between two sheets of plastic wrap to ½-inch thickness. Take care not to tear the meat.Discard the plastic wrap. Season both sides with salt and pepper, and set aside.
5. 5
   Heat the oil in a heavy large skillet over medium heat.
6. 6
   Add the pancetta and cook, stirring occasionally, until lightly browned and crisp, 8–10 minutes. Use a slotted spoon to transfer the pancetta to a small plate and set aside. Leave the oil in the skillet.Increase the heat to medium-high and, working in batches, fry the cutlets until golden brown, about 5 minutes.
7. 7
   Transfer to a serving platter.
8. 8
   Drain the pickled onions and add to the skillet.Cook until warmed through, 1–2 minutes, then add the pancetta. To serve, spoon the onions and pancetta over the cutlets.Try out these other pork recipes on Food Republic:Oktoberfest Pork Shank Recipe
9. 9
   Pulled Pork Belly Lasagna Recipe
10. 10
    Zakary Pelaccio's Pork Fries Recipe