Pork Cutlets in Lemon Butter Caper Sauce
Breaded and well-seasoned pork cutlets are fried until golden brown and served with a tangy lemon butter caper sauce. Flavour-packed and simple to prepare, serve this dish for a delicious weeknight meal or impress your guests on the weekend.
Cut: Cutlet
Prep Time: 10 minutes
Cook Time: 25 minutes
Number of Servings: 4-6
Ingredient:
3/4 cup (175 mL) Italian-style bread crumbs
1/2 cup (125 mL) all-purpose flour
zest of 1 lemon
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 large eggs
1 Tbsp (15 mL) water
3 Tbsp (45 mL) canola oil, divided
1 1/2 lbs (750 g) pork cutlets (see Note)
Caper Sauce:
2 Tbsp (30 mL) butter
1 cup (250 mL) reduced-sodium chicken broth
3 Tbsp (45 mL)fresh lemon juice
2 Tbsp (30 mL) capers
2 Tbsp (30 mL) chopped fresh parsley
Directions:
In a shallow bowl combine the bread crumbs, flour, lemon zest, thyme, salt, and pepper.
In a separate bowl, whisk together the eggs and water.
Place a 12-inch skillet over medium heat. Add 1 Tbsp (15 mL) of oil.
Dredge the pork cutlets in the egg mixture, allowing the excess egg to drip back into the bowl, then dip into the bread crumb mixture, turning to evenly coat.
Working in batches, add the pieces of pork, about 2-3 at a time, to the hot skillet and cook for 3-4 minutes on each side, or until golden brown. Remove the pork to a clean plate and cover to keep warm. Can also keep warm in a 250 ºF (120 ºC)oven.
After all of the pork is cooked, add the butter to the skillet. Once it’s melted, gradually pour in the chicken broth, whisking up any browned bits. Add the lemon juice and capers. Simmer until the sauce has reduced and thickened, about 5-6 minutes.
Arrange the pork cutlets on a platter and pour the caper sauce evenly over the meat. Garnish with chopped parsley. Serve immediately.
Note: If you can’t find pork cutlets, make your own using boneless pork loin chops Just place the chop on a cutting board, cover with plastic wrap and use a meat mallet to pound the chop to about 1/4 -inch thickness.
Nutritional Analysis:
YIELD:
4-6 servings.
SERVING SIZE:
1 pork cutlet with 3 Tbsp of sauce.
| Per Serving | |
|---|---|
| Calories | 380 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Cholesterol | 125 mg |
| Carbohydrates | 28 g |
| Fiber | 1 g |
| Sugars | 1 g |
| Protein | 26 g |
| Sodium | 1090 mg |
| Potassium | 256 mg |
Source: Renée Kohlman