Welcome to our wonderful recipes page! Today we have a recipe for you which will make your mouths water. Yes, indeed! The recipe is porky and easy. Today we are going to make Crispy Pork Cutlets with a Lemon Caper Sauce. It is very easy to cook this dish. All you need is the right ingredients to get started with. Who says cooking is difficult? You should try out this recipe and you might just change your mind. Just follow the recipe step by step. This is perfect for a winter lunch with your family and loved ones. It goes amazingly with some red wine. Take a look!
Here Is The Recipe For Crispy Pork Cutlets With Lemon Caper Sauce:
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Pork tenderloin (trimmed) – 2
Fresh ground black pepper
All purpose flour – 2 tbsp
Panko bread crumbs – 3 cups
Beaten eggs – 2
Butter – 2 tbsp
Cut dill pickles – 1/3 cup
Minced jalapeno pepper – 1
Chopped green onion – 1 bunch (reserve the green top)
Cayenne pepper – 1 pinch
All purpose flour – 1 1/2 tbsp
Cold milk – 1 1/2 cup
Worcestershire sauce – 1 tsp
Fresh ground pepper – 1/4 tsp
Vegetable oil for frying
For Lemon Caper Sauce
Butter – 1/2 tsp
Method Of Preparation:
Firstly you need to cut the two pork tenderloins into 8 pieces. Make sure you are using 2 pork tenderloins which weighs 1 1/4 pound.
Now place the cut pork between two heavy plastic. Make sure you use two sheets. You can use a resealable bag also. Just place it on a solid surface. Now pound the pork with a meat mallet. Use the smooth side to pound. You would need a thickness of 1/2 inch.
Now place the pounded pork pieces on a separate plate and season it with the fresh ground pepper and salt. Now sprinkle the all purpose flour on the seasoned pork pieces. Use 2 tbsp of flour. Coat both the sides of the pork. Now pour the eggs over the prepared pork. Turn it to coat. Make sure you coat it well.
Now comes the panko bread crumbs time. Coat the pork pieces with the panko bread crumbs. Press the bread crumbs on the pork pieces. Make sure you coat both the sides of the pork. Transfer these breaded cutlets on another place. Cover it with plastic and then let it sit in the refrigerator for about 15 minutes.
Now take a large skillet and melt some butter in it over medium heat. Stir in the jalapeno pepper, pickle and the green onions. Cook it and stir for about 2 minutes. Sprinkle about 2 tbsp of all purpose flour and cook for about 3 minutes.
Now you need to stir in the cold milk. Use 2 tbsp of cold milk. Whisk it constantly. Whisking is a very important step here. Now stir in the rest of the milk, black pepper and the Worcestershire sauce. Let it simmer on low for about 5 minutes. Taste it to see if you need more seasoning. You can adjust it according to your taste.
Take a large skillet and heat vegetable oil in it. Use half of half cup of oil. Heat the oil on medium high heat. Now add the breaded pork cutlets once the oil turns hot. Cook till the pork is cooked. It should not be pink from inside. The crust should be brown and crispy. Fry only 4 cutlets at one time so that it does not stick to the bottom. It should take 5 minutes per side to cook the pork cutlet. Now once it is done, transfer it to a plate with paper towels. Sprinkle some salt on the pork cutlets and repeat the same with the remaining pork cutlets.
You can serve this dish with a lemon caper sauce. All you need to do is melt 1/2 a tsp butter in a skillet on medium heat. It should foam up and turn golden. Saute the capers in the foamy butter. Do it for about 10 seconds. Add the lemon juice and let it simmer. The liquid should get reduced in 2 minutes. Season it with the pepper and salt. Your sauce is ready to serve! This will go amazingly with the pork cutlets. Now you can serve your crispy pork cutlets with the sauce.
Wow! This seems like a very promising dish. You must make this at home soon! You will surely love it and those around you will appreciate your efforts to cook such a beautiful dish. We are sure you are going to make an excellent version of this. Put on your aprons and cook this lovely dish at home. Happy cooking to you, amigo!