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Pork Milanese with Creamy Caper and Lemon Sauce

Photo: Pork Milanese with Creamy Caper and Lemon Sauce

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

CREAMY CAPER AND LEMON SAUCE:
  • 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
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    • Print Recipe

    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 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.

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    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on November 20, 2011

      Flag

      The pork fillets were delicious even without the sauce. I made my own with a bit of light mayo, Dijon mustard and natural yogurt..a recipe that I got somewhere...

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    • on July 18, 2011

      Flag

      The sauce ingredients specify, '1 lemon, zested'; I read that to mean just the zest, no juice. It was bland without any juice, and I'd increase the salt a little.

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    • on June 27, 2011

      Flag

      It was great!!! easy to do with barely any problems. The only problem i had was the breadcrumbs burning a little bit. but i just put them in the frying pan until brown then popped in over to make sure it was cooked all the way through.

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