Pork Milanese with Creamy Caper and Lemon Sauce

Elizabeth Leary

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 the milk is all incorporated. Add the remaining ingredients. Stir to combine. Set aside.

For the Pork Milanese

1
Combine the flour and 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.
2
Season the pork with salt and pepper. Dip the pork, one at a time first in the flour, then the eggs, then the bread crumbs.
3
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.

Source: Elizabeth