Photo: National Pork Board

From: Chef Brad Farmerie, Public and Saxon Parole, NYC and The Thomas, Napa, CA. Yield: 6 servings.

Scaloppine:
36 oz. fresh pork leg, outside
muscle, pounded thin
2 cups flour
2 lb. eggs
½ cup bread crumbs
3 Tbsp. butter
as needed, kosher salt
as needed, ground black pepper

Salad:
2 bulbs fennel, shaved
2 apples, shaved
1 bunch cilantro, chopped
as needed, edible flowers

Verjuice Vinaigrette:
1 part verjuice
1 part lime juice
1 part olive oil

For scaloppine: Pound fresh pork leg to ¼-inch thickness. Bread pork using standard breading procedure. Melt butter over medium heat, add pork and cook 3 minutes per side, or until golden brown.

For verjuice vinaigrette: Combine lime juice and verjuice; slowly whisk in olive oil.

For salad: Combine fennel, apple, parsley, mint, shallot and garlic. Dress salad with verjuice vinaigrette. Garnish with edible flowers.