Pork Milanese with Creamy Caper and Lemon Sauce

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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

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Delicious.

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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.

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very disappointed! The sauce had absolutely no flavor. I am amazed how bad it was. Giada normally has some good recipes. Not this one!

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The sauce is fabulous. If it sits for an hour of so the capers fully develop their taste in the sauce. We used center loin cut tenderloin about 1 1/2" thick and finished in the oven. They were delightful and moist the breading was perfect. Easy fast and delicious, makes a week night memorable. Giada hits another homer.

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I made this recipe for my husband and I and it was delicious. The sauce was fantastic. I made it in the morning so the flavors had a chance to blend. Tonight I'm going to try the pizza recommendation with the extra sauce. Looking forward to it!

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Good dish. I loved the sauce!!

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This is so easy and great for a mid-week meal! It's a favorite at my house and dressy enough to make for company.

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this is my husbands favorite dish, i use a cheese substitute that's made with cream cheese, which is delicious! i make it for company all the time, highly recommend it

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This recipe was good but needed some kick because it was bland for my family's taste so I added some ingredients:
I added paprika, celery salt, garlic powder, and cayenne pepper seasoning to the flour mixture for the pork.
I also used thick cut, bone in pork chops and browned them in the skillet and then finished them in a 350 oven until cooked through.
I added lemon juice, some of the brine the capers come in and 1 clove of garlic that I put through the garlic press. That made a big difference in the sauce. I had leftover sauce and used it for a pizza as another reviewer had recommended and I found that the sauce was much better the next day because the flavors had a chance to meld. I will try to make the sauce a few hours in advance next time and let it sit in the frig.
The pizza I made was Tyler Florence's pizza dough, the lemon caper sauce spread on the dough, diced chicken breast I sauteed with McCormick's Montreal Grill Seasoning and then tossed with Frank's buffalo sauce and grated Parmesan cheese. I added thinly sliced red onion, bell pepper and diced tomatoes (that I squeezed to eliminate some of the juice so the pizza didn't get soggy. Then I topped it with grated Montery pepper jack cheese and drizzled Frank's buffalo wing sauce on top. Baked at 500 for 10-15 minutes. AMAZING!