Add To Favorites
Place pork loin between layers of film wrap and pound with a mallet to tenderize and flatten. Bread pork by dusting with seasoned flour, dipping in egg whisked with Meyer Lemon olive oil and coating in breadcrumbs. Heat oil and two tablespoons butter in a large skillet over moderate heat. Add pork and fry on both sides until brown, crispy and fully cooked. Remove from pan, add shallot and caper and cook 30 seconds. Add enough wine to cover the bottom of the pan and cook until almost gone. Add chicken stock and lemon and bring to simmer. Remove from heat and swirl in the rest of the butter.
To serve, place a pork cutlet on each serving plate, pour some sauce over top and garnish with parsley. Serve with salads.
Mix all together and refrigerate.
Mix all together and refrigerate
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.