PORK CUTLETS WITH LEMON AND CAPERS RECIPES

PORK CUTLETS WITH LEMON AND CAPERS RECIPE - NYT COOKING

Pork Cutlets With Lemon and Capers Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 slices center cut pork loin, 1/2-inch thick and about 4 ounces each
Salt and pepper
1 1/2 cups soft bread crumbs, divided 1/2 cup flour
2 eggs, lightly beaten
1/2 cup roughly chopped parsley
Zest of 1 lemon
1 tablespoon capers, rinsed and roughly chopped
2 eggs, hard-cooked for 8 minutes, cooled and peeled
Olive oil, for frying
Lemon wedges

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//schema.org, Calories 607, UnsaturatedFatContent 36 grams, CarbohydrateContent 11 grams, FatContent 49 grams, FiberContent 1 gram, ProteinContent 30 grams, SaturatedFatContent 11 grams, SodiumContent 535 milligrams, SugarContent 2 grams, TransFatContent 0 grams

PORK CHOPS WITH LEMON AND CAPERS. RECIPE - FOOD.COM

Pork Chops with Lemon and Capers. Recipe - Food.com image

This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

Steps:

Warm 1Tbs. of the olive oil in a frying pan or saute pan.
In a bag or on a plate combine the flour, salt and pepper.
Coat the chops with the seasoned flour.
Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
Transfer to a deep plate or platter and keep warm.
Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
Boil until reduced by half, about 1 minute.
Add the chicken broth and again boil until reduced by half, about 5 minutes.
Stir in the capers, lemon juice, salt and pepper to taste.
Pour the sauce over the chops and serve immediately.

Nutrition Facts : Calories 504.9, FatContent 26.9, SaturatedFatContent 6.5, CholesterolContent 124, SodiumContent 533, CarbohydrateContent 14.8, FiberContent 0.8, SugarContent 0.8, ProteinContent 43.1

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