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Sunday, March 21

Crispy pork cutlets with tonnato sauce

Active: 20 minutes; Total: 40 minutes; Serves: 4

Olive oil, extra virgin

½ cup +
½ cup +
¼ cup


¼ cup +

Anchovy, drained

3 fillets

Lemon zest

1 ½ teaspoons

Lemon juice

1 tablespoon

Pepper, freshly ground

¼ teaspoon +
¼ teaspoon

Tonnino tuna fillets, oil packed, drained

13.4 ounces (2 jars)


½ cup

Pork loin chops, pounded to ¼-inch thickness 

4 6-ounce chops


1 ½ teaspoon

Flour, all purpose

½ cup

Eggs, lightly beaten

2 large


2 cups

Parsley leaves, loosely packed

2 cups

Onion, red, thinly sliced, rinsed, patted dry

¼ cup

  1. Preheat your oven to 200°F. 
  2. Process ½-cup oil, caper berries, anchovies, lemon zest and juice, and ¼-teaspoon pepper in a food processor until almost smooth, about 1 minute. 
  3. Add tuna; process until thick and smooth, about 2 minutes, scraping down the sides as needed. 
  4. Transfer to a bowl; stir in water until smooth; cover and refrigerate until ready to use. 
  5. Sprinkle pork evenly on both side with salt and remaining pepper. 
  6. Place the flour, eggs, and panic in three separate wide, shallow dishes. 
  7. Working with one cutlet at a time, dredge in flour and shake off, dip in eggs and let drip a bit, and then dredge in the panko to coat; place on a plate. 
  8. Heat ½-cup oil in a 12-inch skillet over medium heat. 
  9. Working with one or two cutlet at a time, cook in the hot oil until golden brown, crisp, and cooked through, about 2 to 3 minutes per a side. 
  10. Transfer to a baking sheet lined with paper towels; sprinkle evenly with salt to taste, and place in the preheated oven to keep warm. 
  11. Repeat with remaining cutlets, adding the remaining oil to the skillet after cooking two cutlets. 
  12. Divide cutlets among four plates; spoon about 1/3 cup tonnato sauce over each cutlet. 
  13. Top evenly with parsley and onion.
  14. Garnish with additional caperberries and pepper; serve with lemon wedges and remaining sauce. 
Recipe from Food&Wine Magazine, March 2021.

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