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Pork Milanese with Creamy Caper and Lemon Sauce

Recipe courtesy Giada De Laurentiis, 2007

Prep Time:
15 min
Inactive Prep Time:

Cook Time:
10 min


6 to 8 servings


* 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


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.

Printed from CookingChannelTV.com on Sun Aug 29 2010

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Print Size: Full 4×6 3×5

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