To prepare the sweet pepper jam, heat a sauté pan over medium high heat. Add a tablespoon of vegetable oil. Sauté the shallots and garlic for one minute. Then, add the sliced sweet peppers and cherry tomatoes. After two minutes, add 1/4 cup of water to sweat out the sweet peppers. Cook the water out for five minutes uncovered. Finally, add the capers, seasonings, vinegar, and hot sauce. Stir to combine and set aside. The sweet peppers should be jammy; there shouldn’t be a lot of water in your pan.
Heat a half inch of vegetable oil in a sauté pan to 350 degrees while you prepare the breading station.
Using a mallet or a small sauce pan, flatten out the pork cutlets to 1/4 inch. I keep a piece of plastic wrap or parchment paper in between the pork, mallet, and cutting board to reduce the mess. If your pork cutlet has a thick fat cap, feel free to trim this off.
Prepare a breading station. In one tray, season the Panko bread crumbs with salt and pepper. In the second second tray, whisk two eggs with a few tablespoons of water to make the egg wash. Season the egg wash with salt, pepper, and hot sauce. In the third tray, season the all purpose flour with salt and pepper. Dip each piece of pork cutlet into the flour, egg, and Panko bread mixture in that order. Set aside each piece until your oil is hot enough.
Pan fry the pork cutlets in the oil for two minutes on each side or until golden-brown. Remove from the oil and immediately season with salt.
To plate, lay down your pan fried pork chop and top with a few spoonfuls of your sweet pepper jam. Optional, but certainly encouraged, sprinkle a bit of Parmesan cheese and chopped parsley on top.
