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Pork steak with capers and sage butter
Serves 2
Total time:
What's better than a juicy, golden-fried pork chop? Juicy, golden-fried pork cutlet topped with sage butter. You won't believe how delicious it is until you've tried it. Or maybe you'll believe it, in which case you're already adding pork tenderloin, fresh sage and capers to your shopping list... , full_html
Skip to ingredients
- 2.00 pcs panenkamedallions of 150 g
- 2.00 PL mouka pšeničná hladká
- sůl
- pepřfreshly ground
- 3.00 pcs vejce1 large, beaten, for soaking schnitzels + 2 fried (sunny side up), for serving
- 100.00 g strouhanka panko
- 25.00 g parmazángrated
- rostlinný olejfor frying
- hlávkový salátwith a simple dressing, for serving
- Na šalvějové máslo s kapary
- 30.00 g máslo
- 1.00 handful šalvěj
- 1.00 tbsp kapary
Method
step 1
Place the meat between two sheets of baking paper and pat into roughly 0.5 cm thick slices. Put the flour and eggs in separate bowls, salt and pepper the flour. Mix the breadcrumbs and parmesan in another bowl and season with pepper.
step 2
Coat the pork medallions in flour, dip in egg and coat in breadcrumbs. Then dip them again in egg and coat them in breadcrumbs.
step 3
Heat a small layer of oil in a large non-stick pan. Fry the cutlets until golden, 2-3 minutes on each side.
step 4
Meanwhile, heat the butter in another pan and fry the sage leaves until crispy. Then stir in the capers and let them warm up in the sage butter.
step 5
Serve the cutlets with the ox eye, topped with a spoonful of sage butter with capers. Serve the salad as a side dish. Photo and recipe taken from Olive Magazine/Immediate Media
