Lemon Butter Sauce:

1 tbsp minced shallots

3 tbsp white wine

2 tbsp lemon juice

½ cup heavy cream

2 tbsp capers, drained

6 oz butter, diced, chilled

¼ cup fresh parsley, chopped

Directions:

Herb and Pecorino Crusted Pork:

1. Season pork with salt and pepper.
2. Place flour and cayenne in a shallow dish and mix to combine.
3. Place eggs and fresh herbs in a shallow dish and mix to combine.
4. Place panko and Pecorino in a third dish and mix to combine.
5. Place seasoned pork in the flour and shake off excess. Transfer to egg mixture, followed by panko/cheese mixture, pressing to coat well.
6. Heat oil and butter in a large heavy-bottomed sauté pan over medium-high heat.
7. Add pork and cook 3-5 minutes on each side or until golden brown and cooked through. Place on a wire rack to rest.

Lemon Butter Sauce:

1. In same pan that pork was cooked in, add shallots and return to medium heat. Cook until softened, approximately 5 minutes.
2. Deglaze with white wine, scraping up any browned bits. Add lemon juice and heavy cream to pan and cook until slightly thickened.
3. Slowly whisk in butter, a few cubes at a time until all is incorporated.
4. Remove from heat and add capers and parsley. Adjust seasoning if necessary and serve with pork.