Pork scaloppini with fig & candied lemon compote

As seen on our October 2012 Dinner show, this is inspired by a dish Bob did while in Piedmont Italy, which he flavored with fennel seed and garnished with fig and lemon compote.


  • 1 cup Panko crumbs

  • 1 Tablespoon Fennel seed, crushed or ground fine
  • 2 eggs, scrambled with 1-2 tablespoons water
  • 2 cups flour
  • 4 pieces (2 ounce each) pork tenderloin, pounded
  • Grapeseed oil and EVOO as needed to pan-fry
  • Salt, pepper, coriander
  • 4 figs, black misson, quartered and lightly roasted (see recipe)
  • 3 lemons, washed, thinly sliced and cooked to candy (see recipe)


Prepare pork by pounding with smooth mallet until about 3 times original size. Prepare the flour, eggs, and panko for standard breading procedure. Place each piece of pork into flour first, then dipped into egg, then into panko, shaking off as you go. Place on sheet pan and repeat until all pieces are breaded. Preheat pan and add the grapeseed oil. Wait to see oil shimmer in pan before adding first piece of pork. Add as many as you can without crowding or overlapping. When first side is brown, turn. When second side is brown, remove from oil to waiting cookie sheet. When all are browned, place into 400°F oven for 3 minutes. Remove to serving platter or individual plates. Garnish with fig and lemon compote.


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