Crispy Pork Cutlets with Lemon-Caper Sauce
Strawberry and Mixed Greens Salad
Ingredients
- ½ lb thin boneless pork chops
- 3 Tbsp all-purpose flour
- 1 large egg, lightly beaten
- ½ cup panko breadcrumbs
- 4 Tbsp vegetable oil
- ⅓ cup mayonnaise
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 Tbsp minced capers
Instructions
- Season pork lightly with salt and pepper. Place flour, egg, and panko in 3 separate shallow bowls. Dredge pork in flour, shaking off excess. Dip in egg; dredge in panko, pressing gently to adhere.
- Cook pork in hot oil 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
- ½ (12-oz) pkg classic salad mix
- ½ (16-oz) pkg strawberries, hulled and sliced
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
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