• Cooking Time: 10
  • Servings: 6-8
  • Preparation Time:


I got this from Giada De Laurentis off of foodnetwork.com


  • 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.

Categories: Dinner  Main Dish  Poultry  Stove 

Author Credit: Giada De Laurentis

Website Credit: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-with-creamy-caper-and-lemon-sauce-recipe/index.html

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