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Crisp Pork Cutlets with Lemon-Caper Sauce

Crisp Pork Cutlets with Lemon-Caper Sauce
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Crisp Pork Cutlets with Lemon-Caper Sauce

Crisp Pork Cutlets with Lemon-Caper Sauce

A briny-peppery mayonnaise adds zing to these slightly spicy crisp pork cutlets with lemon-caper sauce. Round out the meal with a butter lettuce salad.

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

 4 1/2 inch thick boneless pork chops
 ¼ tsp chipotle powder or smoked hot paprika
 1 lemon
 ½ cup mayonnaise
 2 tbsp Colavita Capers, rinsed, drained and coarsely chopped
 2 tsp chopped fresh thyme
 1 large clove garlic, mashed to a paste with a pinch of salt
 ¾ cup all-purpose flour
 2 large eggs, beaten
 1 ½ panko breadcrumbs
 6 tbsp Colavita Extra Virgin Olive Oil
 Salt and pepper to taste

Directions

1

Pound each chop between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until 1/4 inch thick. Mix the chipotle powder with 1 tsp. salt and 1/2 tsp. pepper and sprinkle on the chops.

2

Finely grate the zest of half the lemon and then juice that half. Cut the remaining half into wedges for serving.

3

In a medium bowl, mix the mayonnaise with the lemon juice and zest, the capers, 1 tsp. of the thyme, the garlic, 1 tsp. pepper, and 1/4 tsp. salt.

4

Put the flour, eggs, and panko in separate shallow bowls. Toss the panko with the remaining 1 tsp. thyme and 1/2 tsp. salt. Dredge each cutlet in the flour, shaking off any excess, then in the egg, and then in the panko to coat well. Transfer to a plate or platter.

5

Heat 3 Tbs. of the oil in a 10- to 12-inch nonstick skillet over medium-high heat until shimmering hot. Add 2 of the cutlets, reduce the heat to medium, and cook, flipping once, until browned on both sides and cooked through (cut into a thicker chop to check), about 4 minutes. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining 3 Tbs. oil and cutlets. Serve with the sauce and lemon wedges.

Ingredients

 4 1/2 inch thick boneless pork chops
 ¼ tsp chipotle powder or smoked hot paprika
 1 lemon
 ½ cup mayonnaise
 2 tbsp Colavita Capers, rinsed, drained and coarsely chopped
 2 tsp chopped fresh thyme
 1 large clove garlic, mashed to a paste with a pinch of salt
 ¾ cup all-purpose flour
 2 large eggs, beaten
 1 ½ panko breadcrumbs
 6 tbsp Colavita Extra Virgin Olive Oil
 Salt and pepper to taste

Directions

1

Pound each chop between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until 1/4 inch thick. Mix the chipotle powder with 1 tsp. salt and 1/2 tsp. pepper and sprinkle on the chops.

2

Finely grate the zest of half the lemon and then juice that half. Cut the remaining half into wedges for serving.

3

In a medium bowl, mix the mayonnaise with the lemon juice and zest, the capers, 1 tsp. of the thyme, the garlic, 1 tsp. pepper, and 1/4 tsp. salt.

4

Put the flour, eggs, and panko in separate shallow bowls. Toss the panko with the remaining 1 tsp. thyme and 1/2 tsp. salt. Dredge each cutlet in the flour, shaking off any excess, then in the egg, and then in the panko to coat well. Transfer to a plate or platter.

5

Heat 3 Tbs. of the oil in a 10- to 12-inch nonstick skillet over medium-high heat until shimmering hot. Add 2 of the cutlets, reduce the heat to medium, and cook, flipping once, until browned on both sides and cooked through (cut into a thicker chop to check), about 4 minutes. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining 3 Tbs. oil and cutlets. Serve with the sauce and lemon wedges.

Crisp Pork Cutlets with Lemon-Caper Sauce

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