Crisp Pork Cutlets with Lemon-Caper Sauce

By Margannl

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

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

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

2 large eggs, beaten

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.

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.

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.

Used regular smoked paprika in place of the cayenne or hot smoked paprika (in consideration of kids). Flavor was still very nice. I liked that the pork had flavor in addition to the crunch. Sauce is really great. I made the sauce earlier in the day to give the flavors time to meld - especially to lessen the flavor of the mayo - not that I don't love the flavor of mayo - but when tasted immediately after combining, it's all I tasted. Not so even an hour later.