Crisp Pork Cutlets with Lemon-Caper Sauce (Recipe 18 of 125)

Can you believe this is Recipe #18 of 125 already? I'm gonna crush this goal...unless we have to go back into the office, then I may not cook as much. Ahem...

Crisp is a word I like. It means it's going to be delicious to me. This recipe is one from my friend Paul. We are exchanging our favorite recipes once a month to try. Then we FaceTime each other and chat about it and other things. I made this with a side of Lemon Garlic Parmesan Orzo with Roasted Asparagus. 

This recipe was delicious! I didn't change a thing. But what really made this recipe is the Lemon-Caper Sauce. That might be a sauce I make more often for other things. It'd be great with fish for example.

Crisp Pork Cutlets with Lemon-Caper Sauce
Recipe from Fine Dining

Serves 4

• 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 c mayonnaise
• 2 T 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 c panko
• 6 T olive oil

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.