Crispy Pork Cutlets with Tonnato Sauce


Thinly sliced pork cutlets stand in for veal in this quick-and-easy weeknight version of 2020 BNC Daisy Ryan's Vitello Tonnato. While the crispy pork is irresistible, it's Ryan's take on tonnato, a tuna-based sauce, that steals the show. "The lemon is the key component, bringing contrasting brightness," Ryan says of the sauce. "It instantly makes any dish more impressive and the buttery texture is almost luxurious." Creamy and rich tonnato sauce, thickened and flavored with oil-packed tuna fillets, gets a balancing lift from fresh lemon and pickled caperberries. Reserve the oil from the tuna and whisk it together with lemon juice, salt, and pepper for a quick and easy salad dressing, if desired.

Crispy Pork Cutlets with Tonnato Sauce
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel
Total Time:
40 mins


  • 1 ¼ cups extra-virgin olive oil, divided

  • ¼ cup jared caperberries, plus more for garnish

  • 3 drained anchovy fillets

  • 1 ½ teaspoons grated lemon zest plus 1 Tbsp. fresh lemon juice

  • ½ teaspoon black pepper, divided, plus more for garnish

  • 2 (6.7-ounce) jars oil-packed tuna fillets (such as Tonnino), drained

  • ½ cup water

  • 4 (6-ounce) boneless pork loin chops, pounded to 1/4-inch thickness

  • 1 ½ teaspoons kosher salt, plus more to taste

  • ½ cup all-purpose flour (about 2 1/8 ounces)

  • 2 large eggs, beaten

  • 2 cups panko

  • 2 cups loosely packed fresh flat-leaf parsley leaves

  • ¼ cup thinly sliced red onion, rinsed under cold water and patted dry

  • Lemon wedges, for serving


  1. Preheat oven to 200°F. Process 1/2 cup oil, caperberries, anchovies, lemon zest and juice, and 1/4 teaspoon pepper in a food processor until almost smooth, about 1 minute. Add tuna; process until smooth and thick, about 2 minutes, scraping downsides as needed. Transfer to a bowl; stir in 1/2 cup water until smooth. Cover and refrigerate until ready to use.

  2. Sprinkle pork evenly on both sides with salt and remaining 1/4 teaspoon pepper. Place flour, eggs, and panko in 3 separate wide, shallow bowls. Working with 1 cutlet at a time, dredge in flour, and shake off excess. Dip in eggs; let excess drip off. Dredge in panko to coat. Place on a plate.

  3. Heat 1/2 cup oil in a 12-inch skillet over medium. Working with 1 or 2 cutlets at a time, cook in hot oil until golden brown, crisp, and cooked through, 2 to 3 minutes per side. Transfer to a baking sheet lined with paper towels; sprinkle lightly with salt to taste, and place in preheated oven to keep warm. Repeat with remaining cutlets, adding remaining 1/4 cup oil to skillet after cooking 2 cutlets.

  4. Divide cutlets among 4 plates; spoon about 1/3 cup tonnato sauce over each cutlet. Top evenly with parsley and onion. Garnish with additional caperberries and pepper. Serve with lemon wedges and remaining tonnato sauce.

Make Ahead

Tonnato sauce can be made up to 1 day ahead and stored in an airtight container in refrigerator.

Related Articles