Best Sauteed Pork Cutlets With Lemon Caper Sauce Recipes

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PORK CUTLETS WITH LEMON AND CAPERS



Pork Cutlets With Lemon and Capers image

Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices center cut pork loin, 1/2-inch thick and about 4 ounces each
Salt and pepper
1 1/2 cups soft bread crumbs, divided 1/2 cup flour
2 eggs, lightly beaten
1/2 cup roughly chopped parsley
Zest of 1 lemon
1 tablespoon capers, rinsed and roughly chopped
2 eggs, hard-cooked for 8 minutes, cooled and peeled
Olive oil, for frying
Lemon wedges

Steps:

  • With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
  • Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
  • Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
  • Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
  • Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON-CAPER PORK MEDALLIONS



Lemon-Caper Pork Medallions image

For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound), cut into 12 slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 garlic clove, minced
1 tablespoon capers, drained
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed

Steps:

  • Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK SCHNITZEL WITH LEMON-CAPER CREAM



Pork Schnitzel With Lemon-Caper Cream image

Recipe from Michaela Rosenthal, winner of The National Pork Board's "America's Favorite Family Recipes Contest" in celebration of National Eat Dinner Together Week.

Provided by Brenda.

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 (12 ounce) pork tenderloin, cut into 1/2 inch circles (boneless loin chops work well also)
1/2 lemon, juice of
1/3 cup all-purpose flour
1/4 teaspoon poultry seasoning
2 large eggs
1 tablespoon dijon-style mustard
1 cup Italian breadcrumbs
2 tablespoons canola oil or 2 tablespoons vegetable oil, for frying
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
1/4 cup jarred lemon curd
1/4 cup small caper, drained, room temperature

Steps:

  • Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
  • Sprinkle both sides of medallions with lemon juice.
  • Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
  • In a deep pie plate, beat the eggs and mix in the mustard.
  • Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
  • Place in refrigerator for 15 minutes.
  • For the cream sauce, melt the butter in a small heavy saucepan.
  • Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
  • Remove saucepan from heat; add the wine, chicken broth and cream.
  • Return saucepan to heat and bring to a boil.
  • Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
  • Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
  • Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
  • Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
  • Remove sauce from heat and stir in lemon curd & capers.
  • Serve with buttered spaetzle and garnish with lemon wedges.

PORK SCALLOPINI WITH LEMON BUTTER, CAPER SAUCE



Pork Scallopini with Lemon Butter, Caper sauce image

This is an amazing and tasty pork dish. It can be as easy or as difficult as you want to make it. I've changed it up a bit to make it much simpler and less time consuming. As well, I adjusted the sauce in order to thicken it up a bit, yet keep the rich buttery lemony flavor. I like to serve this with steamed carrots and pork...

Provided by Pj Brearley

Categories     Pork

Time 30m

Number Of Ingredients 9

1 1/2 lb boneless thin centercut pork chops
2 Tbsp capers
1/3 c white wine or chicken broth
1 1/2 Tbsp lemon juice, fresh
1/4 c oil (or enough to make a puddle in the bottom of your frying skillet.)
2 Tbsp butter
1/2 c plus 1 t. all purpose flour
to taste salt and pepper
1 tsp fresh parsley, chopped fine (optional)

Steps:

  • 1. Season pork with salt and pepper. (or any of your favorite seasonings to taste)
  • 2. Dredge in 1/2 c. flour. (Reserving the other 1 T. for the sauce, later)
  • 3. In a large skillet, heat oil over medium heat.
  • 4. Cook the pork chops 2 to 3 minutes on each side or until golden brown. Transfer to a warm plate. (Do not cover. This will cause the breading to get soft). I heat my oven and then shut it down so that it is slightly warm and place the plate of pork chops in the oven.
  • 5. Drain excess oil from skillet, except for approximately 1/2 tablespoon.
  • 6. Replace pan back on the stove top and add 1 T. butter and 1 T. flour to the reserved oil in pan. Stir until combined.
  • 7. Add the white wine and lemon juice, stirring constantly. Cook, while stirring, until the sauce starts to thicken.
  • 8. Add the capers and the remaining tablespoon of butter, stirring slowly to incorporate.
  • 9. Serve with the sauce over the chops or on the side. It's all a matter of preference. (I like mine over my chops. D.H. likes his on the side.)
  • 10. Top with a sprinkle of fresh parsley for color.

PORK MEDALLIONS WITH LEMON AND CAPERS



Pork Medallions with Lemon and Capers image

Categories     Citrus     Pork     Sauté     Low Carb     Quick & Easy     Low/No Sugar     Dinner     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

1 tablespoon coarsely ground black pepper
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter
1 cup chicken stock or canned broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

Steps:

  • Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
  • Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

PORK MEDALLIONS WITH LEMON AND CAPERS



Pork Medallions With Lemon and Capers image

This was one of the first recipes I tried from Epicurious. I serve it with easy to prepare Uncle Ben's wild rice/long grain rice combo and sauteed cherry tomatoes. This meal can be for company or an easy week night dinner at the kitchen table. So versatile!

Provided by Penny Stettinius

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon fresh coarse ground black pepper
1 1/2 lbs pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter
1 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup lemon (optional)
1/4 cup chives or 1/4 cup green onion top, chopped

Steps:

  • Preparation:.
  • Press pepper onto both sides of pork pieces.
  • Heat 1 tablespoon butter in heavy large skillet over medium heat.
  • Season pork with salt and pepper.
  • Cook until just cooked through, about 4 minutes per side.
  • Transfer to plates and keep warm.
  • Add stock and lemon juice to skillet.
  • Boil until reduced to 1/2 cup, about 7 minutes.
  • Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Nutrition Facts : Calories 364.4, Fat 21.6, SaturatedFat 10.7, Cholesterol 144.6, Sodium 379.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.4, Protein 37

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