Pork Cutlet with Braised Cabbage, Fried Eggs, and Lemon-Caper Butter Sauce
Ingredients
3 bacon slices, cut crosswise into strips
1/2 head cabbage, cored, thinly sliced
Kosher salt and freshly ground black pepper
2 large carrots, peeled, cut into matchstick-size strips
1/2 cup dry white wine
2 tablespoons chopped fresh flat leaf parsley
All purpose flour, for dredging
6 large eggs
1 1/2 cups panko breadcrumbs (Japanese-style breadcrumbs)
Four 5-ounce pork loin cutlets
6 tablespoons butter
4 tablespoons olive oil
2 tablespoons olive oil
1/3 cup finely chopped shallots
1/2 cup dry white wine
Juice of 2 lemons
4 anchovy fillets, chopped
2 tablespoons drained capers
5 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat leaf parsley
Directions
PREP TIME
HRS
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The braised cabbage and breaded (uncooked) pork cutlets can be prepared up to 1 day ahead, covered separately and refrigerated. Rewarm the braised cabbage, covered, over medium heat, and stir in the cooked bacon and parsley before serving.
In a heavy large skillet, cook the bacon over medium-high heat until golden but not crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
Add the cabbage to the pan drippings in the skillet. Season with salt and pepper and sauté until the cabbage begins to soften, about 2 minutes. Add the carrots and sauté 1 minute. Add the wine. Cover and simmer over low heat, stirring occasionally, until the cabbage softens, about 3 minutes. Season the braised cabbage to taste with salt and pepper and simmer uncovered until the cabbage is tender and most of the liquid evaporates, about 5 minutes. Stir in the parsley and the cooked bacon.
Place the flour in a pie plate. In a second pie plate, lightly whisk 2 of the eggs to blend. In a third pie plate, place the breadcrumbs.
Using a meat mallet, pound each pork cutlet between sheets of plastic wrap to about 1/4-inch thickness. Sprinkle the pork cutlets generously on both sides with salt and pepper.
Working with 1 pork cutlet at a time, dip the cutlets into the flour to coat lightly, then into the eggs and lastly, dip them into the breadcrumbs and pat firmly to coat completely.
Place the breaded pork cutlets in a single layer on a baking sheet lined with waxed paper. Cover and refrigerate for 30 minutes.
In a medium sauté pan, heat the oil over medium-high heat. Add the shallots and sauté until tender, about 1 minute. Add the wine, lemon juice, anchovies, and capers. Simmer until the liquid is reduced to 1/4 cup. Remove from the heat. Whisk the butter into the sauce. Add the parsley. Season to taste with salt and pepper. Set the sauce aside and keep it warm.
In each of 2 large nonstick frying pans or flat griddle pans, melt 2 tablespoons of the butter with 1 tablespoon of the oil over medium heat. Add 2 pork cutlets to each pan and cook until golden brown on the bottom, about 3 minutes. Turn the pork cutlets over and melt 1 tablespoon of butter with 1/2 tablespoon of oil around the cutlets in each pan. Continue cooking until the pork cutlets are golden brown on the bottom and just cooked through, about 3 minutes. Transfer the pork cutlets to a plate lined with paper towels to absorb any excess oil and butter. Then transfer the pork cutlets to plates.
Wipe out one frying pan or the griddle pan, and then heat 1 tablespoon of oil in the pan or griddle over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are creamy, about 3 minutes.
Set 1 sunny-side up egg atop each pork cutlet. Mound the braised cabbage alongside the pork cutlets. Drizzle the sauce over the cutlets and the eggs and serve.
