Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto

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Pork Loin Cutlet:

1 cup flour

2 tablespoons vegetable oil

One 2-pound pork loin, sliced 1/4-inch thick and pounded between plastic wrap 

Salt and freshly ground black pepper 

1 tablespoon fennel seed, toasted and ground in a mortar and pestle 

2 tablespoons butter

Sauteed Persimmons:

1 tablespoon butter

1 sprig fresh rosemary

2 firm persimmons, tops removed and sliced into wedges 1/4-inch thick 

1 red finger chile, sliced thinly on a bias

1/2 teaspoon sesame oil

Salt and freshly ground black pepper 

Barley Risotto:

1 tablespoon olive oil

1 bunch green onions, whites minced, greens thinly sliced and reserved for garnish 

1 1/2 cups pearl barley

1 bay leaf

1/2 cup white wine

5 cups chicken stock, heated

3 tablespoons soy sauce

1/2 cup grated Parmesan

1 tablespoon lemon zest, finely chopped

Salt and freshly ground black pepper