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Recipe

Crisp Pork Cutlets with Lemon-Caper Sauce

Scott Phillips

Servings: 4

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

Ingredients

  • 4-1/2-inch-thick boneless pork chops (about 1 lb.)
  • 1/4 tsp. chipotle powder or smoked hot paprika
  • Kosher salt and freshly ground black pepper
  • 1 lemon
  • 1/2 cup mayonnaise
  • 2 Tbs. small capers, rinsed, drained, and coarsely chopped
  • 2 tsp. chopped fresh thyme
  • 1 large clove garlic, mashed to a paste with a pinch of kosher salt
  • 3-1/2 oz. (3/4 cup) all-purpose flour
  • 2 large eggs, beaten
  • 1-1/2 cups panko
  • 6 Tbs. olive oil

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 440
  • Fat (g): 49
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 15
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 155
  • Sodium (mg): 910
  • Carbohydrates (g): 17
  • Fiber (g): 1
  • Protein (g): 29

Preparation

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

Reviews

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Reviews (8 reviews)

  • cinnamongrl311 | 03/22/2020

    This was fantastic, My pork chops were pretty thick, so i sliced in half, and had 5 thin cutlets. I LOVED this recipe. The briny-citrusy notes in the aoli were a perfect foil for the super crisp and slightly spicy cutlets. Very quick and easy too!!

  • DianaVail | 02/19/2016

    This recipe was absolutely delicious

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