PORK CUTLETS WITH LEMON AND CAPERS
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
- Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
- Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
- Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
- Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED PORK CUTLETS WITH LEMON-CAPER SAUCE
Steps:
- Dissolve the salt and sugar in 2 cups water. 30 minutes before you are ready to cook, place the meat in the brine. When ready to cook, remove from brine and dry. Pepper the pork. Heat oil and 1 tablespoon butter in skillet until just starts to smoke. Cook the cutlets quickly in batches, 1-2 minutes per side. Transfer to plate and keep warm. SAUCE Heat 1/2 tablespoon butter in small saucepan over medium heat; add shallot and cook until softened. Add flour and dry mustard, stirring constantly. Slowly add broth, white wine lemon juice. Reduce heat to low and simmer 5 minutes. After cooking pork, reduce heat in skillet and add sauce, scraping pan bottom. Remove from heat and stir in lemon zest and capers. Serve on side in gravy boat.
PORK CUTLETS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the cutlets with salt and pepper.
- Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and cook about 2 minutes, turning occasionally.
- Transfer the meat to a warm serving dish. Cover with foil and keep warm.
- Pour off the fat from the skillet, then add the onion, garlic and capers. Cook, stirring until the onion is lightly browned. Add the vinegar, mustard, chicken broth and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 3/4 cup. Add any juices that may have accumulated around the cutlets. Add the butter, if desired. Blend well.
- Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 2 grams, TransFat 0 grams
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