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Crisp Pork Cutlets with Lemon-Caper Sauce, Spring asparagus and Crispy Smashed Roasted Potatoes
Joined: Dec 9, 2005
Posted to Thread #30217 at 3:09 pm on Apr 9, 2018
Yummy meal. The lemon-caper sauce also went nicely with the asparagus and potatoes.
Crisp Pork Cutlets with Lemon-Caper Sauce
4-1/2-inch-thick boneless pork chops (about 1 lb.)
1/4 tsp. chipotle powder or smoked hot paprika (Pat’s note: used chipotle powder)
Kosher salt and freshly ground black pepper
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
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.
Source: Tony Rosenfeld/Fine Cooking http://www.finecooking.com/recipe/crisp-pork-cutlets-with-lemon-caper-sauce
Other messages in this thread:
- 30217. I was going to post earlier: "What's for Dinner"???? - Richard in Cincy - 3:58am on 04/08/18 (21)
- I've been craving duck lately... - judy-mass - 1:15pm on 04/08/18
- Yes, they are thin slices that go through two fat baths and they puff up into - Richard in Cincy - 2:07pm on 04/08/18
- I swear I made these back in the 70s, but Julia cut them a different way...much more [LINK] - MarilynFL - 2:57pm on 04/09/18
- different. That is her classic sauteed potatoes which is the house recipe here. [NT] - Richard in Cincy - 2:36pm on 04/13/18
- Fennely, lemony, garlicy pork w/ collards & provolone on Portuguese bun. - MarilynFL - 1:36pm on 04/08/18
- Sounds divine! M, how are you cooking your collards? - colleenmomof2 - 2:05pm on 04/08/18
- I made these by walking into Luella's barbeque and buying a quart. [NT] - MarilynFL - 7:20pm on 04/08/18
- smart lady. Your house won't smell the same for a week if you cook them. [NT] - Janet in NC - 8:45pm on 04/08/18
- Spaghetti Squash with homemade red sauce and Italian sausage - CathyZ from Kauai - 4:30pm on 04/08/18
- Condensed milk? - judy-mass - 6:31pm on 04/08/18
- Oh duh. I meant evaporated milk. It was too early in the morning and no coffee yet when I posted. [NT] - CathyZ from Kauai - 8:53pm on 04/08/18
- Thanks. I thought that might have been the case. [NT] - judy-mass - 2:35pm on 04/10/18
- Simple: Steak; the store said it was from a Wagyu Cow. . . - mistral - 5:08pm on 04/08/18
- Old school here. Classic chicken tetrazzini [NT] - Melissa Dallas - 12:18am on 04/09/18
- Crisp Pork Cutlets with Lemon-Caper Sauce, Spring asparagus and Crispy Smashed Roasted Potatoes - Pat-NoCal - 3:09pm on 04/09/18
- These are the Crispy Smashed Roasted Potatoes. Used Yukon Golds this time. [LINK] - Pat-NoCal - 3:11pm on 04/09/18
- Oh yum. Gonna make these for DH. [NT] - CathyZ from Kauai - 3:41pm on 04/09/18
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- Love using hot iron skillet for sear & finish in oven. Perfect crust every time. - MarilynFL - 6:54pm on 04/10/18
- I like the idea of peanut oil, though we usually don't have any around. I used butter, thyme, garlic - ErininNY - 2:17am on 04/12/18
- Firecracker Shrimp, sauteed greens with chile garlic sauce. [NT] - Michael in Phoenix - 6:54pm on 04/13/18