Ingredients

3/4 cup (175 mL) Italian-style bread crumbs
1/2 cup (125 mL) all-purpose flour zest of 1 lemon
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 large eggs
1 Tbsp (15 mL) water
3 Tbsp (45 mL) canola oil, divided
1 1/2 lbs (750 g) pork cutlets

Caper Sauce:
2 Tbsp (30 mL) butter
1 cup (250 mL) reduced-sodium chicken broth
3 Tbsp (45 mL)fresh lemon juice
2 Tbsp (30 mL) capers
2 Tbsp (30 mL) chopped fresh parsley

Directions

1.In a shallow bowl combine the bread crumbs, flour, lemon zest, thyme, salt, and pepper.
2.In a separate bowl, whisk together the eggs and water.
3.Place a 12-inch skillet over medium heat. Add 1 Tbsp (15 mL) of oil.
4.Dredge the pork cutlets in the egg mixture, allowing the excess egg to drip back into the bowl, then dip into the bread crumb mixture, turning to evenly coat.
5.Working in batches, add the pieces of pork, about 2-3 at a time, to the hot skillet and cook for 3-4 minutes on each side, or until golden brown. Remove the pork to a clean plate and cover to keep warm. Can also keep warm in a 250 ºF (120 ºC)oven.
6.After all of the pork is cooked, add the butter to the skillet. Once it’s melted, gradually pour in the chicken broth, whisking up any browned bits. Add the lemon juice and capers. Simmer until the sauce has reduced and thickened, about 5-6 minutes.
7.Arrange the pork cutlets on a platter and pour the caper sauce evenly over the meat. Garnish with chopped parsley. Serve immediately.

Serves 4 – 6
Prep Time 10 Min
Cook Time 25 Min

Recipe and photo compliments Sask Pork

Find more delicious recipes at saskpork.com/recipes