Monday 30 September 2013

Crispy pork cutlets with lemon caper aoli!


Wee Bear loves schnitzel, and over the years I have tweeked the recipe, changed the sauce and accompaniments, just to keep it interesting! When I spotted this recipe, I knew we were only a meal away from a new taste treat.

 These cutlets are seasoned with a chipotle chili powder that may be off-putting to some and tempting to others. I felt like it gives the dish a Southwest kick! Don't worry, the cutlets are not fiery hot and the chili mixture gives them a unique flavor. The important part of this recipe is the set of instructions for frying the breaded cutlets. If you follow them exactly, you will have wonderfully moist chops that have a golden and crisp exterior. Green olives can be used as a substitute for capers and if you don't regularly use chipotle chili powder, use whatever chili powder you have.

Crisp Pork Cutlets with Lemon-Caper Sauce...

adapted from Fine Cooking magazine 

4 1/2-inch thick boneless pork chops (about 1 pound)
1/4 tsp. chipotle powder or smoked hot paprika
Kosher salt and freshly ground black pepper
1 lemon
1/2 cup mayonnaise
2 T small capers, rinsed, drained, and coarsely chopped
2 tsp. chopped fresh thyme, divided use
1 large clove garlic, mashed to a paste with a pinch of kosher salt
3/4 c all-purpose flour
2 large eggs, beaten
1-1/2 c. panko
6 T olive oil

 Pound each chop between two pieces of plastic wrap with a meat mallet or a heavy pan until they are 1/4-inch thick. Mix chipotle powder with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle spice mixture on chops.

 Finely grate zest of half a lemon and then juice that half. Cut remaining half into wedges for serving.

 In a medium bowl, mix mayonnaise with lemon juice and zest, capers, 1 teaspoon thyme, garlic, 1 teaspoon pepper and 1/4 teaspoon salt.

 Put flour, eggs, and panko in separate shallow bowls. Toss panko with remaining 1 teaspoon thyme and 1/2 teaspoon salt. Dredge each cutlet in flour, shaking off any excess, then in egg, and then in panko to coat well. Transfer to a plate or platter.

 Heat 3 tablespoons of oil in a 10 to 12-inch nonstick skillet over medium-high heat until shimmering hot. Add 2 cutlets, reduce heat to medium, and cook, flipping once, until browned on both sides and cooked through (cut into a thicker chop to check), about 4 minutes per side. Transfer to a plate lined with paper towels. Wipe out skillet and repeat with remaining 3 tablespoons oil and final 2 cutlets. Serve with sauce and lemon wedges.  

When made fresh the cutlets make a wonderful sandwich, but do be forewarned, the cutlets must be eaten shortly after frying if you wish to retain the crisp crust. 

We are having a wonderful time on our chartered cruise. Yesterday we were in Pisa and Lucca and enjoyed a lovely wine tasting at Montecarlo winery. Today we are in Corsica, France! We depart at midnight tonight after a lovely French dinner on our luxurious yacht and enjoy the waterfront nightlife. Tomorrow we are in Capri, then on to Amalfi and Sorrento. Finally ending in Ponza and Rome on Saturday. Each day a different port! It has been fabulous! This ship has 45 cabins, and most everyone is from the Pacific Northwest, you had to know someone to be here, so, it's like family!

That's our yacht Tere Moana right in the middle of the picture.
A french lunch was awaiting us when we came back from shopping in Corsica.


  1. This looks amazing! I am making this tonight! Made the soup last Sunday, delish! And, it is even better second day, just as you said! Jill

  2. This looks so good, thank you for continuing to write for us!! Great recipes! Gina

  3. I was thinking about making chicken cordon bleu this week. I’m thinking this might actually be pretty good instead of the hollandaise sauce on top of it. Chrissiani


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