Crisp Pork Cutlets with Lemon-Caper Sauce

By gvcathy

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. You can do the sauce ahead of time and put in fridge for at least an hour for flavors to blend.

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.