Escalope de cerdo al horno con salsa de mantequilla y alcaparras

Ingredientes

• 1 lb boneless pork chops
• 1/2 cup flour
• 2 teaspoons Italian herbs
• 2 eggs, beaten
• 1 1/2 cups panko
• 1 tablespoon olive oil
• salt
• pepper
• 4 tablespoons butter, divided
• 3-4 garlic cloves, minced
• 2 tablespoons capers
• 1/4 cup white wine
• 2 tablespoons lemon juice
• zest of one lemon
• 2 teaspoons chopped parsley

Preparación

1. 1

   Preheat the oven to 400F. Line a baking sheet with foil and place a wired rack over it.

2. 2

   Place a pan over medium heat, add panko and olive oil. Stir and toast until the panko is golden brown, transfer to a plate to cool.

3. 3

   If the pork chops are thick, pound them until they are 1/4 - 1/3'' inch thick. Season both sides generously with salt and pepper.

4. 4

   Mix the flour with Italian herbs. Dredge the pork in the flour and shake off excess flour. Then dip it in the beaten egg and coat with toasted panko. Lightly press so that the panko adhere to the pork.

5. 5

   Place the pork on the wired rack and bake in the oven until cooked through. It can take about 15 minutes, depending on the thickness of the pork.

6. 6

   While the pork is almost done cooking in the oven, place a pan over medium low - medium heat. Melt 2 tablespoons of butter and then add minced garlic, stir and cook for a few seconds until fragrant. Add capers, stir and cook for a few more seconds. Add wine, let the sauce simmer and reduce for a minute or so. Add lemon juice and the remaining butter, simmer for 30 seconds or until the sauce is reduced to your liking. Season with salt and pepper. Add lemon zest and parsley, stir and remove from the heat.

7. 7

   Place the pork schnitzel on serving plates and serve immediately with the warm sauce. You can sprinkle more fresh chopped parsley over the schnitzel.