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Pork Milanese with Creamy Caper and Lemon Sauce
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| Ingredients: |
| Creamy Caper and Lemon Sauce: |
| 2/3 cup |
Marscapone Cheese |
| 3 T |
Mayonnaise |
| 1/4 cup |
1/2 & 1/2 |
| 1/4 cup |
Capers, drained and chopped |
| 1 |
Lemon, Zested |
| 1 T |
Fresh chopped flat-leaf parsley |
| 1/4 t |
Salt |
| 1/4 t |
Freshly ground black pepper |
| Pork Milanese: |
| 3/4 Cup |
all-purpose flour |
| 1/2 t |
salt |
| 1/2 t |
freshly ground black pepper |
| 2 |
eggs, lightly beaten |
| 1 cup |
seasoned Italian bread crumbs |
| 3 T |
oil oil |
| 4-6 |
thin-cut pork chops, pounded |
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| Procedures: |
| For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside. |
| For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable
oil in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden
and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
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| Notes: |
With the leanness of today's pork chops, they needed to be cut very thin and then pounded.
The sauce can be made hours or even a day ahead.
2008-01-27: Not bad when pounded. |
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