Pork Cutlets With Lemon and Capers Recipe (2024)

This is just a great recipe. And yes, while they are fantastic served hot right away they also make great sandwiches cold with mayo, lettuce, and hot sauce so I always make sure to fry a few extra. Of course the possibilities are endless in terms of flavoring a fried pork cutlet, as Tanis himself notes, but I keep coming back to this it just tastes fresh, light, and wonderful.

Very good & simple weeknight meal. I served the pork (used tenderloin-sliced & pounded) on baby spinach tossed in olive oil, a squeeze of lemon and salt. Only change was making a little-and I mean little-lemon pan sauce. Wiped pan, deglazed with splash of white wine, juice and zest of lemon & capers. Reduced and swirled a bit of butter to bring it together. Drizzled over pork then sprinkled the parsley and chopped egg. Everyone loved it, a nice alternative to weekly lemon chicken rotation.

These is delicious. My mother used to do these in the oven by preheating it to 450 and then heating a rimmed baking sheet with a small amount of oil. Once it is hot, carefully put in the pork and flip them over. Then bake for about 20 minutes. They come out well and are a good alternative if you don't want to do them in the pan. And I agree they are delicious left over.

You don't need one-half inch of oil. You are starting with a one-half inch chop BEFORE it is flattened to about 1/4 to 3/16 inch. 0ne quarter inch is more than enough.

I put shredded parmesan in the bread crumbs and served it with cooked spaghetti and butter/white wine/lemon sauce. Fantastic!

Perfect, light, easy. Made with a pork tenderloin, so good

It seems everyone missed the point of your question.The contribution of the capers to the dish is a tart briny-ness that compliments the lemon acidity and the two flavors combine to lighten the dish and brighten the flavor. Without that the flavor of fried crumbs would be pretty dull.@Jack: Not Helpful.

Use panko. Make parsley, lemon, caper mixture ahead to meld flavors- increase capers and add lemon juice. Serve over arugala or frisee. No need for chopped egg on top. Wait till oil is very hot to make a crisp crust.

I added a dry parsley and added lemon juice to moisten, plus left off the hard boiled egg. Very happy with dish.

This is basically schnitzel. An all time favorite for me. Lemon and anchovies is a common garnish if you are not doing the usual mushroom sauce - and usually far better to my mind. And a pan fry is always better than the deep frying technique often used in restaurants. But it sure isn’t diet food, it’s one of those things you wish you could have more often.

Have made this several times, to great acclaim. However, in notes saw suggestions to bake in oven, so I gave it a try. A winner. A lot less mess, and the baking time allowed for other bits of meal to easily come together. I used 450 degrees, preheated the pan (lightly oiled), and laid cutlets briefly in hot pan then turned over. I popped it into the oven for 10 minutes, turned cutlets over, then another 10 minutes.

A variant on James Beard's Country Pork Chops - which I fry in (horrors!) bacon grease - 1-2 tbl does it - and bread with corn flake crumbs since my son needs gluten free. Sanctioned by many guests over the decades! I sometimes make a sauce starting with a good can of mushroom soup + equal amount of yogurt + 2 tbls curry, my favorite after piccata style! Used to use Campbells mushroom, but it became grey and gelatinous at some point, no doubt due to cost saving measures in the recipe lab.

As indicated in step 3 of the recipe, the capers are combined with the parsley and lemon zest to form a variation of a classic gremolata, a condiment to accompany the pork cutlets.

No hard -cooked eggs...caper use focused our attention on their usefulness again.

This picture reminded me of Katsudon, so I breaded with panko and lay the cutlets on a bed of finely shredded cabbage drizzled with a soy, mirin, rice vinegar, and lime juice sauce. Topped it all with the parsley and eggs. This recipe is fantastic. The method is great. Next time I’ll run the bread crumbs through the food processor.

….One more boiled egg.

Made half with soft breadcrumbs and the other with panko breadcrumbs-we liked the results of soft better as the cutlets were lighter. Used a lot of lemon juice on finished product and greens. Next time I would add lemon and olive oil to the parsley mix.

I've made them two times now, and they are great. It would be great to find a way to make them in the air fryer if possible

we really liked this. perhaps a bit more pounding, but overall really tasty

Fabulous. I served a rich cauliflower gratin along with this, so on the pork topping, I left off the hard boiled eggs, and to the parsley/lemon zest mixture I added minced scallions and chopped castelvetrano olives, just for a bit more bright punch.

Great recipe! After reading some reviews, I doubled the gremolata (parsley, lemon rind, caper mixture) and I am very glad that I did, more was definitely better - so fresh . I also substituted shredded pecorino romano cheese for the chopped egg. I will be trying Ed's suggestion to use the leftover cutlets in sandwiches.

Made these for a Sunday dinner with little potatoes and a new cabbage recipe. The meal was delicious and enough for leftovers. I agree with another reviewer you don't need that much oil. Has anyone tried to make these in the an air frier?

Delicious. I also left out the egg. I added extra zest of lemon and lemon juice to the caper mixture.

Swore I had capers at home. Realized too late that I was out and subbed about 2.5 Tbsp chopped pickled shallots. I’ll try capers next time, but it came out great with shallots.

definitely good on a bed of spinach!!!

This was so simple, quick and gooood! A big hit with all of my kids, even the one who never compliments anything. As stated by others: just as good the next day. I only wish I had made more of the capers, zest & parsley topping. Next time I’ll be making extra. So simple but just added the perfect finishing note to the pork, taking it from good to great! I also mixed some Italian seasoned panko with plain before frying, and it added a really nice just little extra seasoning.

Next time I will follow previous baking advice: heat oiled baking sheet in 450 oven, then place cutlets on the sheet. Warning: the cutlets get quite large and only two fit on a full rimmed baking sheet. Otherwise yummy.

Made a salad of thinly sliced baby fennel, capers, parsley, anchovies, lemon juice..omitted the eggs...truely superb...

Great dish. I did not use the half inch of oil as called for but fried them in a well oiled pan. It worked fine and avoided the mess.

Have made this several times, to great acclaim. However, in notes saw suggestions to bake in oven, so I gave it a try. A winner. A lot less mess, and the baking time allowed for other bits of meal to easily come together. I used 450 degrees, preheated the pan (lightly oiled), and laid cutlets briefly in hot pan then turned over. I popped it into the oven for 10 minutes, turned cutlets over, then another 10 minutes.