Pork Cutlets with Meyer Lemon & Caperberry Sauce
The addition of the Meyer lemon and caper berry sauce highlights the lush citrus notes in our Monterey Chardonnay. Often confused with capers, caper berries are the grape size berries on the Capparis Spinosa plant and have a milder taste than caper buds. Caper berries may be hard to find but are generally available in gourmet grocery stores.
Pork Cutlets with Meyer Lemon & Caperberry Sauce
Author: La Crema Culinary Team
Recipe type: Main
Cuisine: French
Ingredients
- 1 pound of center cut pork cutlets flattened to about a 1/4 inch
- 3 large eggs (whisked)
- 1/4 cup flour
- 2 cups Panko (Japanese bread crumb)
- Oil for frying
- Juice and zest of one Meyer Lemon
- 3 Tbsp butter ( cubed)
- 1/2 cup caper berries
- 1 Tbsp caper berry juice
- 1 Tbsp finely grated parm
Instructions
- In a large pot heat your oil to 350º F.
- Prepare the breading procedure by placing the flour, eggs, Panko in separate bowls.
- Lightly dust the pork in the flour. Then dip the pork cutlets into the eggs. From there right into the Panko, lightly pressing the breading into the egg. Place breaded cutlets onto platter.
- Fry the cutlets until golden brown.
- Drain on a pan lined with paper towls and season immediately.
- While you are cooking your cutlets, place a small pan over medium heat. Add the lemon juice.
- When it starts to simmer pull away from the heat and whisk in butter and season with caper juice and salt.
- Arrange cutlets on a platter and drizzle sauce over them.
- Finish with grated parm.
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