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Bone-In Pork Chop Schnitzel with a Lemon and Caper Sauce
- 2 cups flour, seasoned
- 6 eggs whisked
- 2 cups breadcrumbs, as fine as possible
- Season with salt and pepper and pound out pork chop. Prepare a dredging station with.
- Take the pounded chop and go from flour to egg to breadcrumbs, and then shallow fry in a sauce pan in a mixture of oil and butter.
- To make the pan sauce we will simply deglaze the pan with a tbsp of capers and a tbsp of the brine they come in, juice of a whole lemon, and 2 tbsp of butter to mount in last second, off heat.