Ingredients
Creamy Caper and Lemon Sauce:
- 2/3 cup mascarpone cheese
- 3 tablespoons mayonnaise
- 1/4 cup whole milk
- 1/4 cup capers, drained and chopped
- 1 lemon, zested
- 1 tablespoon fresh chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Pork Milanese:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 large eggs, lightly beaten
- 1 cup seasoned Italian bread crumbs
- 3 tablespoons vegetable oil
- 6 thin-cut pork chops
Directions
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 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.
Photo: Pork Milanese with Creamy Caper and Lemon Sauce Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 67 reviews
By iayesha_12285745
Surprise, 41
on December 07, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
very good sauce, would add a few more capers. Blended the sauce to thicken, ours was thin, the Magic Bullet made it very creamy. If you mke it ahead the flavors blend well.
Our son & I made up the dish. It is a little messy, but worth it. Clleaned up as we went along, which helped.
I'm keeping the extra sauce to put over baked chicken. It's a keeper.
Janet
By master of the stove
Las Vegas
on August 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious.
By delasost_4603497
Brookfield, CT
on August 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent and easy. Definitely make the dipping sauce a couple of hours ahead ( I also used whipped cream cheese that I had on hand and a little caper juice rather than milk- kept it nice and thick. Also added some grated parmesan to the breadcrumbs for more flavor. Pounded the cutlets to 1/2" thickness for a quick fry.
Read all 67 reviews