Crispy Pork Cutlets with Parsley-Caper Sauce

Crispy Pork Cutlets with Parsley-Caper Sauce

These cutlets are crispy and moist, a great comfort food, but it’s the sauce that really makes the difference.  The freshness of the parsley with the brine of the capers elevates this entrée to a new level of flavors.  And this sizzling main course can be put together in 15-20 minutes.

 

Parley-Caper Sauce

1 cup chopped fresh parsley

1 tablespoon drained capers

1/2 lemon, juiced

1¼  cups olive oil, divided

Salt & pepper

Crispy Pork Cutlets

1/2 cup flour

2 eggs, beaten

2 cups panko bread crumbs

4 boneless pork chops

 

In a blender or mini food processor, combine the parsley, capers, lemon juice.  Add 1 cup of olive oil and process to a sauce consistently.  Add salt and pepper to taste. In 3 shallow dishes, place the flour in one, the beaten eggs in another, and the panko crumbs in the last.  With paper towels, pat the pork chops dry and place between wax paper and with a meat mallet, pound to 1/2”thickness.  Salt and pepper each chop.  Take each chop and coat it with the flour, then the egg and then the panko crumbs.  Heat 1/4 cup of oil in a large skillet and brown the chops on each side for about 4 minutes each or until golden brown.  Serve warm with the Parsley-Caper Sauce.  Serves 4.