Monday, January 4, 2010

Pork Milanese with Caper and Lemon Sauce

Our daughter Jen made us this entree when we
were visiting over Christmas. It's simple to prepare and very good. The room temperature creamy sauce, loaded with flavor from the capers and lemon, makes your mouth happy. A delight served over the hot pork chops.

You can also prepare the pork by pounding boneless chops thin, in the manner of the Parmesan Chicken recipe below.

To prepare to sauce: Combine 2/3 cup mascarpone cheese and 3 tablespoons mayonnaise. Slowly add 1/4 cup whole milk, stirring as you go, until all the milk is Incorporated. Add 1/4 cups capers, drained and chopped, 1 lemon, zested, 1 tablespoon fresh chopped flat-leaf parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

To prepare the Pork Milanese: Combine 3/4 cup flour and 1/2 teaspoon salt and pepper in a bowl or shallow dish. In a second bowl, lightly beat 2 large eggs. In a third dish, place 1 cup Italian seasoned bread crumbs. Season with pork with salt and pepper.

Dip the pork, 1st in the flour, then the egg, then the bread crumbs.

Heat 3 tablespoons vegetable oil in a large skillet over medium heat. When oil is hot, place the breaded pork in the skillet. Cook until golden brown and cooked through. Transfer pork to a serving platter and serve with the sauce.

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