Crispy Pork Cutlets with Lemon-Caper Sauce
Strawberry and Mixed Greens Salad
Ingredients
- 1½ lb boneless thin pork chops
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1½ cups panko breadcrumbs
- 8 Tbsp vegetable oil
- 1 cup mayonnaise
- 2 tsp lemon zest
- 2 Tbsp fresh lemon juice
- 2 Tbsp minced capers
Instructions
- Season pork lightly with salt and pepper. Place flour, eggs, and panko in 3 separate shallow bowls. Dredge pork in flour, shaking off excess. Dip in eggs; dredge in panko, pressing gently to adhere.
- Cook pork, in 2 batches, in 4 Tbsp hot oil per batch in a large skillet over medium-high heat 3 to 4 minutes per side or until browned and crisp. Remove from skillet, and drain on paper towels.
- Meanwhile, stir together mayonnaise, lemon zest, juice, and capers; serve with pork.
Side Dish Ingredients
- 1 (12-oz) pkg classic salad mix
- 1 (16-oz) pkg strawberries, hulled and sliced
- ¾ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
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