Pork Cutlets With Lemon Caper Sauce Recipe
Ingredients
| Boneless pork | 8 Pound, pounded | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Water | 1 Tablespoon | |
| Dry bread crumbs | 1 1/2 Cup (16 tbs) | |
| Olive oil | 4 Tablespoon | |
| Butter | 6 Tablespoon | |
| Lemons | 2 | |
| 1 halved, 1 sliced | ||
| Capers | 3 Tablespoon, drained, rinsed | |
Directions
1. Preheat oven to 350°. Pat pork dry. Season with salt and pepper. Dust with flour, dip in eggs beaten with water, then dredge in bread crumbs to coat; pat gently to help crumbs adhere.
2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add as many pieces of breaded pork as will fit in pan without crowding and cook 1 1/2 minutes on each side; transfer to a baking sheet. Repeat with remaining meat, adding more oil as needed. Bake pork 10 minutes, or until tender and white throughout but still moist.
3. In a medium frying pan, heat 6 tablespoons butter over medium heat 2 minutes, or until it just begins to turn brown. Immediately squeeze juice of halved lemon into pan and add capers. Arrange pork on a platter, pour sauce over, and garnish with lemon slices.
2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add as many pieces of breaded pork as will fit in pan without crowding and cook 1 1/2 minutes on each side; transfer to a baking sheet. Repeat with remaining meat, adding more oil as needed. Bake pork 10 minutes, or until tender and white throughout but still moist.
3. In a medium frying pan, heat 6 tablespoons butter over medium heat 2 minutes, or until it just begins to turn brown. Immediately squeeze juice of halved lemon into pan and add capers. Arrange pork on a platter, pour sauce over, and garnish with lemon slices.
Chef
