Pork Cutlets With Braised Cabbage, Fried Eggs And Lemon-Caper Butter Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 5-ounce pork loin cutlets

2 large large carrots, peeled, cut into matchstick-size strips

6 large eggs

1 1/2 panko breadcrumbs (Japanese-style breadcrumbs)

2 tablespoons olive oil

3 tablespoons olive oil

3 bacon slices, cut crosswise into strips

Juice of 2 lemons

1/2 cup dry white wine

5 tablespoons unsalted butter

1/3 cup finely chopped shallots

4 anchovy fillets, chopped

1/2 head cabbage, cored, thinly sliced

2 tablespoons chopped fresh flat leaf parsley

All purpose flour, for dredging

Salt and freshly ground black pepper

2 tablespoons drained capers

6 tablespoons butter

1 tablespoons finely chopped fresh flat leaf parsley

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