Pan-fried pork cutlets with a crispy Parmesan panko breading brightened up with a creamy lemon and green olive sauce.
If you’re one of my steady readers you probably noticed I cook a lot of chicken, sausage, shrimp and ground beef. Pork and other cuts of beef are noticeably absent. I’ve grown temporarily bored with all of those stand-bys and am trying to break out of the mold a little. Pork cutlet is about as adventurous as I get.
The sauce is kind of a surprise with the base being ricotta cheese thinned out with a little milk plus green olives, lemon zest and dijon mustard. Everything is pureed into a creamy, tangy sauce that livens up and brings out the best flavors in the pork. The thin and crunchy fried cutlets really need the bite of the acidic sauce to cut through the fatty richness from being fried.
You can serve them with a tossed salad, rice or couscous, mashed potatoes (like I did) to round out the comfort factor, pasta and/or vegetables like string beans or spinach.