Crispy Pork Cutlets with Tonnato Sauce from Chef Daisy Ryan
"Creamy rich tonnato sauce, flavored with high-quality tuna, surrounds a crispy pork cutlet for an out-of-this-world weeknight dinner...."
INGREDIENTS
•
1 ¼ cups extra-virgin olive oil, divided
•
¼ cup jarred caperberries, plus more for garnish
•
3 drained anchovy fillets
•
1 ½ teaspoons grated lemon zest plus 1 Tbsp. fresh lemon juice
•
½ teaspoon black pepper, divided, plus more for garnish
•
2 (6.7-ounce) jars of oil-packed tuna fillets (such as Tonnino), drained
•
½ cup water
•
4 (6-ounce) boneless pork loin chops, pounded to 1/4-inch thickness
•
1 ½ teaspoons kosher salt, plus more to taste
•
½ cup all-purpose flour (about 2 1/8 ounces)
•
2 large eggs, beaten
•
2 cups panko
•
2 cups loosely packed fresh flat-leaf parsley leaves
•
¼ cup thinly sliced red onion rinsed under cold water, and patted dry
•
Lemon wedges, for serving
•
Comments & Reviews
Just A Pinch Sweepstakes