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Ingredients

• CABBAGE:
• 3 bacon slices, cut crosswise into strips
• 1/2 head cabbage, cored, thinly sliced
• Salt and freshly ground black pepper
• 2 large large carrots, peeled, cut into matchstick-size strips
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh flat leaf parsley
• PORK AND EGGS:
• 4 5-ounce pork loin cutlets
• All purpose flour, for dredging
• 6 large eggs
• 1 1/2 panko breadcrumbs (Japanese-style breadcrumbs)
• 6 tablespoons butter
• 3 tablespoons olive oil
• SAUCE:
• 2 tablespoons olive oil
• 1/3 cup finely chopped shallots
• 1/2 cup dry white wine
• Juice of 2 lemons
• 4 anchovy fillets, chopped
• 2 tablespoons drained capers
• 5 tablespoons unsalted butter
• 1 tablespoons finely chopped fresh flat leaf parsley

Description

Pork Cutlets With Braised Cabbage, Fried Eggs, And A Lemon-Caper Butter Sauce - The Huffington Post

Kitchen Daily