Pork Cutlets with Meyer Lemon and Caperberry Sauce
Pair with La Crema Chardonnay
The addition of the Meyer lemon and caper berry sauce highlights the lush citrus notes in our Monterey Chardonnay. Often confused with capers, caper berries are the grape size berries on the Capparis Spinosa plant and have a milder taste than caper buds. Caper berries may be hard to find but are generally available in gourmet grocery stores.
INGREDIENTS
- 1 lb of center cut pork cutlets flattened to about a ¼ inch
- 3 large eggs, whisked
- ¼ cup flour
- 2 cups Panko (Japanese bread crumb)
- Oil for frying
- Juice and zest of one Meyer lemon
- 3 Tbsp butter, cubed
- ½ cup caperberries
- 1 Tbsp caperberry juice
- 1 Tbsp finely grated parmesan cheese
CAPERBERRY SAUCE PREPARATION
Place a small pan over medium heat. Add the lemon juice. When it starts to simmer pull away from the heat and wisk in butter and season with caper juice and salt.
PREPARATION
In a large pot heat your oil to 350º Farenheit. Prepare the breading procedure by placing the flour, eggs, Panko in separate bowls. Lightly dust the pork in the flour. Then dip the pork cutlets into the eggs. From there right into the Panko, lightly pressing the breading into the egg. Place breaded cutlets onto platter. Fry the cutlets until golden brown. Drain on a pan lined with paper towls and season immediately. Arrange cutlets on a platter and drizzle sauce over them. Finish with grated parmesan cheese
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