Pork Schnitzel

This easy recipe, which looks and tastes as though it took much more effort, was adapted from “Gourmet Today” (Houghton Mifflin, 2009). Makes 4 servings 1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds

½ cup (1 stick) unsalted butter (about) (divided)

2 tablespoons capers, rinsed and patted dry

1 teaspoon fresh lemon juice

Salt and freshly ground black pepper 3 eggs

1 ½ cups fine dry bread crumbs

6 tablespoons vegetable oil (about) (divided)

1 ½ teaspoons chopped fresh flat-leaf parsley

Lemon wedges for garnish

Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper.

In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm.

Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet.

Line another baking sheet with paper towels. In a nonstick skillet, heat 1 tablespoon oil with 1 tablespoon butter over medium-high heat until foam subsides.

Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven.

Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch.

Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side.