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Pork Cutlets With Lemon Caper Sauce

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  Boneless pork loin 2 Pound (8 Thin Slices)
  Thin boneless pork loin slices 2 Pound (8 Pieces)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Eggs 2
  Water 1 Tablespoon
  Dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Olive oil 4 Tablespoon
  Butter 6 Tablespoon
  Lemons 2 , 1 halved, 1 sliced
  Capers 3 Tablespoon, drained, rinsed
  Capers 3 Tablespoon, rinsed and drained

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.

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