Crisp Pork Cutlets with Lemon-Caper Sauce

Crisp Pork Cutlets with Lemon-Caper Sauce
Photo by Scott Phillips


  • 4-½-inch-thick boneless pork chops (about 1 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh thyme
  • 1 large clove garlic, mashed to a paste with a pinch of kosher salt
  • 2 large eggs, beaten
  • ¼ tsp. chipotle powder or smoked hot paprika
  • 3-½ oz. (¾ cup) all-purpose flour
  • + 5 more ingredients
    • 1 lemon
    • ½ cup mayonnaise
    • 1-½ cups panko
    • 2 Tbs. small capers, rinsed, drained, and coarsely chopped
    • 6 Tbs. 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 hal...

View full recipe at Fine Cooking


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