This easy recipe, which looks and tastes as though it took much more effort, is adapted from "Gourmet Today" (Houghton Mifflin, 2009)
~from Savoring Time in the Kitchen
Makes 4 servings
1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds
6 tablespoons cup unsalted butter (divided in half)
3 tablespoons olive oil (divided)
2 tablespoons capers, rinsed and patted dry
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
3 eggs
1 ½ cups fine dry bread crumbs
6 tablespoons vegetable oil (about) (divided)
Garnish:
1 ½ teaspoons chopped fresh flat-leaf parsley
Lemon wedges
Line 1 baking sheet with waxed paper and another baking sheet with paper toweling.
Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper.
In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm.
Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet.
In a non-stick skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat until foam subsides. Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven.
Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch.
Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side.