Pork Schnitzel with Butter Caper Sauce

yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:

• 4 boneless,skinless porkchops

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 cup all-purpose flour

• 2 eggs, beaten with 1/4 cup water

• 2 cups panko breadcrumbs

• 6 tablespoons unsalted butter

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 1/4 cup capers, drained

• 1 lemon (zest and juice)

• 1 bunch fresh parsley, chopped

• Oil, for frying

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:

1. Place pork chops between two sheets of plastic wrap or parchment paper. Pound them to about 1/4 inch thickness using a meat mallet or rolling pin.

Season both sides generously with salt and black pepper.

2. Dredge each pork chop in flour. Dip in beaten eggs, the coat with panko breadcrumbs. Set aside.

3. Heat oil in a large skillet over medium-high heat (about 350°F / 175°C). Fry the pork schnitzels one at a time, 2–3 minutes per side or until golden brown and cooked through.

Transfer to a wire rack or paper towel–lined plate to drain.

4. In a small skillet, melt butter over medium heat. Add chopped shallot and garlic; sauté for a minute.

5. Stir in capers, lemon juice, and lemon zest. Remove from heat and mix in chopped parsley. Season with salt and pepper to taste.

6. Place schnitzels on plates and spoon the butter-caper sauce over the top. Garnish with more parsley and lemon wedges, if desired.

7. Serve & Enjoy!