Pork Cutlet Limonata

I like veal limonata, but Jan doesn't like to eat veal, so I use pork instead.  I buy boneless center cut pork chops, trim off any fat on the edge, and lay the chop on it's side and split it into two thinner pieces. Then I use the tenderizing side of a meat mallet and pound the two pieces of each chop until they are about 1/4" thick. Follow the recipe below and you will have a tasty dinner for two. 

Ingredients:

2 Boneless center cut pork chops, sliced longitudinally and tenderized (see above)

2 Large eggs

2 TBSP Milk

6 TBSP Flour-divided

Sea Salt

Freshly Ground Black Pepper

1 Cup Panko Bread Crumbs

6 TBSP Butter-divided

2 TBSP Vegetable Oil

11/2 Cup Dry White Wine (I prefer Chardonnay)

Juice of 2 lemons

2 TBSP Capers

Preparation:

Slice and tenderize meat as described above. Season four TBSP of the flour with salt and pepper and put in a small flat pan. Crack the eggs into a second small flat pan and using a fork mix the eggs with the milk until well blended. Add the panko bread crumbs to a third small flat pan. Dredge the pork pieces first in the egg and milk mixture, then coat with the seasoned flour on both sides. Return to the egg and milk and then dredge each piece of pork in the panko, until well coated. Place a large non-stick skillet on med high heat on the stove top. Add three TBSP of the butter and the vegetable oil to the skillet. When the butter and oil are hot, saute the coated pork cutlets until they are browned nicely on each side and cooked through. It will only take a few minutes on each side. Don't overcook or the pork will be dry. Remove cutlets and hold.

Deglaze pan with the white wine, scrapping up any brown bits from the pan. Add the remaining butter to the wine and heat until melted and incorporated into the sauce. Add Lemon juice. Shake the remaining 2 TBSP of flour with a 1/2 cup of water in a jar to dissolve flour and then add to the sauce. Bring to a boil and whisk till sauce thickens. Reduce heat and add capers. Return cutlets to pan, just long enough to reheat. Serve cutlets with sauce ladled over them. I like to serve with a side of orzo, seasoned with sauteed mushrooms and parmesan cheese. 

Tip:

Here is a picture of the set of pans I use to dredge. They are 6"x 8.5", and actually have an interlocking lip that holds the three pans side by side. They are the perfect size for dredging most meat or eggplant slices or any other thing you want to coat before cooking.