Pork Cutlets With Lemon Caper Sauce
|Boneless pork loin||2 Pound (8 Thin Slices)|
|Thin boneless pork loin slices||2 Pound (8 Pieces)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Olive oil||4 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.