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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.


  • 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


  • 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.


Rate or Review

Reviews (7 reviews)

  • DianaVail | 02/19/2016

    This recipe was absolutely delicious

  • moms | 09/08/2013

    These were so easy, and absolutely stellar. The crisp pork, with the cool lemony sauce was absolute perfection. Served it the butter salad as suggested, and added cheese and garlc mashed potatoes to round it out. Wonderful and simple.

  • MairiC | 09/06/2013

    Beautiful! The breading was crisp and flavourful and adhered really well to the chops. I liked the extra kick the ground chipotle gave to them as well. I would recommend making the aioli plenty early, it does need time to mellow. Will definitely makes this again.

  • timnona | 09/04/2013

    way too much sodium, I can see cutting out at least 2/3 of it and still having something good

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