Sautéed Pork Cutlets with Lemon-Caper Sauce
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Appears in Cook's Illustrated May/June 2010
Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.
WHY THIS RECIPE WORKS
Instead of using supermarket pork cutlets for our sautéed pork cutlets recipe, we opted for boneless country-style spare ribs. We added sugar to our brine to help the pork cutlets retain moisture and encourage browning, then sautéed the por...