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1
In a small bowl, combine garlic, anchovy, olives, and parsley.
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2
Cut basil into chiffonade by stacking, rolling and thinly slicing. Add to bowl, immediately followed by olive oil to prevent basil from oxidizing.
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3
Add blood orange juice, zest, sherry vinegar, lemon juice and sea salt to taste. Stir to combine, and adjust seasonings if necessary. Cover bowl with plastic wrap, pressing wrap down to touch surface of mixture. Set aside to allow flavors to meld.
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4
Using a meat mallet, flatten medallions evenly until about 1/4 inch thick.
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5
Set up a breading station with three pie pans or rimmed plates. In the first pie plate, add the flour, plus a pinch of salt and 1/2 t of pepper. In the second pie plate, add your zest and the egg, beating until well combined. In the third pie plate, add the panko.
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6
Heat a large (at least 12-inch) deep skillet or chef pan over medium heat. Add tablespoon of unsalted butter and tablespoon of olive oil.
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7
While the pan is heating, bread your medallions by dipping pieces in flour, egg, and then panko, shaking off excess after each. Repeat until all medallions are coated.
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8
Add medallions to heated pan, and cook about 4-5 minutes per side until golden and cooked through, adding more oil and or butter if necessary (I noticed that panko soaks up the oil/butter quickly). When finished, if your cutlets are especially greasy, allow to drain on a paper towel before arranging on serving platter. Spoon citrus salsa verde over hot cutlets and serve immediately, passing extra sauce. Enjoy!
