Crisp Pork Medallions With Creamy Caper Sauce

1. 1

   Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.

2. 2

   Put oven rack in middle position and preheat oven to 350u00b0F.

3. 3

   Cut pork crosswise into 1 1/4-inch-thick slices (medallions).

4. 4

   Whisk together flour, salt, and pepper in a shallow bowl.

5. 5

   Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.

6. 6

   Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.

7. 7

   Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150u00b0F, 6 to 7 minutes.

8. 8

   Serve pork with sauce, lemon wedges, and watercress.

* Per serving · 4 servings · Values may vary.