4 each Pork Cutlets
2 Tbs capers drained
½ cup flour
1 Tbs lemon zest
1 each egg beaten
½ cup dry white wine
¼ cup milk
1 each lemon, juiced
½ cup panko bread crumbs
3 Tbs butter (Plugra)
To Taste salt and freshly ground black pepper
1 Tbs Parsley – chopped
2 Tbs Avocado oil
Place flour and bread crumbs onto separate plates. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
Heat oil in large non-stick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter.
In small sauce pan on med-high, heat avocado oil then fry capers approx. 30 seconds, then add lemon zest stir once then remove from pan and let rest on some paper towel.
Clean pan of excess oil then pour in lemon juice and white wine bring to a boil and let reduce by half.
Add butter and swirl in pan until melted and incorporated.
Add capers and parsley season w/salt and pepper and pour over pork schnitzel.