By Sylvia Kong
If you’re pressed for time, you can skip the caper butter and just serve the schnitzel with a squeeze of lemon. Serve roasted potatoes or egg noodles on the side.
Pork Schnitzel with Caper Butter
- 4 boneless pork cutlets (about 1 1/2 lbs/750 g total), 1/4 inch (0.5 cm) thick
- 1/2 tsp salt (approx.)
- 1/2 tsp black pepper
- 2 cups panko
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup canola oil, divided
- 3 Tbsp butter
- 1 Tbsp chopped fresh parsley
- 2 tsp drained capers, coarsely chopped
- 1 Tbsp lemon juice
- Preheat oven to 200°F (100°C).
- Pat cutlets dry with paper towels and season both sides with salt and pepper. Place panko in a shallow dish, flour in another and lightly beat eggs in a third. Dredge each cutlet in flour, dip in eggs, then press in panko to coat. Place on a plate. Discard any excess panko, eggs and flour.
- In a skillet, heat 1/4 cup (60 mL) oil over medium heat. Add 2 cutlets and cook, turning once, for 2 to 3 minutes per side or until coating is golden and crispy and just a hint of pink remains inside pork.
- Transfer cutlets to a baking sheet lined with paper towels and keep warm in oven. Repeat with the remaining oil and cutlets. Sprinkle cutlets with a little more salt, if desired.
- Meanwhile, in a small saucepan, melt butter over medium heat and cook for 2 minutes. Stir in parsley, capers and lemon juice; cook for 30 seconds. Serve schnitzel with caper butter.