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Monday, March 26, 2012

Pork Milanese with Creamy Lemon-Caper Sauce


From the kitchen of One Perfect Bite...I've barely made a dent in that near yard-long pork loin from the warehouse store. So, today I thought I'd whittle away at it and make cutlets that can be used in a recipe for pork Milanese. I really think you'll like this dish. I know we did. The recipe was developed by Giada De Laurentis and while the cutlet portion of it holds no surprises, her creamy lemon and caper sauce is a delicious keeper that you'll be able to use with other dishes as well as this one. While I'm posting the recipe as it was written, I made a few changes to the version I used for our supper tonight. I used panko rather than seasoned bread crumbs because it has fewer additives and I think it makes a crisper coating. I don't miss the powdered cheese or chemical feast that comes with the commercial mixture. They just aren't my cup of tea. If you wish, finely grated Parmesan cheese and Italian seasoning can be added to the panko, but I rarely bother to do that. I had to use a bit of extra oil to cook the cutlets. I don't have a skillet large enough to hold six chops, so I had to cook them in batches and needed extra oil in order to do that. I also made my own mascarpone cheese using the recipe I found here. It takes at least a day to make the cheese, so if the cost savings of the homemade product appeals to you, remember you'll be trading time for money. There is, however, a truly significant cost savings to be had here. A honey-mustard sauce would also be lovely with these cutlets. I'm adding the recipe to my rotation, but in the future I'll serve the cutlets on good rolls with lots of the sauce and shredded iceberg lettuce. I do hope you'll give this recipe a try. This is a delicious dish. Here's the recipe.

Pork Milanese with Creamy Lemon-Caper Sauce...from the kitchen of One Perfect Bite courtesy of Giada De Laurentis

Ingredients:

Lemon-Caper 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
PorkCutlets
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 (1/2-inch thick) pork chops

Directions:
1) To make Lemon-Caper Sauce: Combine mascarpone and mayonnaise in a medium bowl. Slowly stir in milk and mix until mixture is smooth. Add capers, lemon zest, parsley and salt and pepper. Stir to combine. Set aside.
2) To make Pork Cutlets: Whisk flour, salt and pepper together in a shallow dish. Crack eggs into another shallow dish and beat until combined. Place breadcrumbs in a third shallow bowl. Pound pork chops to 1/4-inch thickness. Season chops with salt and pepper. Dip cutlets, one at a time first in flour, then eggs, then bread crumbs. Warm oil in a large skillet over medium heat. When oil shimmers, place breaded chops in pan and cook until golden and cooked through, about 4 minutes per side. Transfer to a serving platter and serve with sauce. Yield: 4 servings.








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39 comments:

Rita said...

You're right, that sauce really caught my attention.I was sure this would be like by Piccatta Chicken, but your sauce bring a new dimention; love it.
Rita

Ginny said...

These are just gorgeous! Look a bit like that German dish that is flattened pork cutlets, Weiner Schnitzel?

Rumana Rawat said...

i have no words to say.. what a awesome click:)

bellini said...

The sauce does sound amazing Mary!

Happier Than a Pig in Mud said...

I'd love to try this dish! Thanks for the link to the Mascarpone cheese too, gotta give that a try:@)

Epicurea said...

yes, this definitely looks and sounds like a schnitzel! will need to try that sauce, always great to have some new combinations for old favorites!

Kim said...

Oh! this creamy sauce made with mascarpone would please me. I too prefer panko, it's so perfect! Like this recipe, a lot!

StephenC said...

I'm with you in not caring for pre-seasoned bread crumbs. I especially appreciate this post because I am so fond of making chicken, pork, or even turkey cutlets.

From the Kitchen said...

I'm filing this in my "what to do with that big pork loin"
box! I've never tried making my own marscapone as it's relatively inexpensive in our Italian markets. Good to know, however. The caper sauce sound like a keeper.

Best,
Bonnie

Food, Fun and Life in the Charente said...

I have quite a bit of pork in the freezer, thanks for this idea it sounds good to me. Have a great day Diane

Barbara said...

Your lemon caper sauce sounds wonderful, Mary.

Jenn said...

I came for the sauce, but I stayed for the pork!! :)
Looks and sounds amazing, Mary. I do love milanese. And it is so easy to make too.

Mr. Bill said...

Oooh...Mary..that sounds so good! Love all you contribute.

Tricia @ saving room for dessert said...

It all looks great but the sauce really does speak to me too. Yum!

Salsa Verde said...

Delicious combination of flavours and the milanese looks so crispy and yummy!
Cheers,
Lia.

Ola said...

looks nice! in Poland we use polish bread crumbs, and it's calls "kotlet schabowy", some traditional polish dish that you can meet in every home and every restaurant with potatoes and cabbage salad :) Greetings!

Margaret Murphy Tripp said...

Looks delicious! I'm always looking for new ways to cook pork, and you're right, the sauce looks divine! Have a great week!
~Margaret

David said...

Mary, Terrific recipe. I love Pork Milanese and, served with your creamy lemon-caper sauce, the flavors just have to pop! Thanks and Take Care, Big Daddy Dave

Kitchen Riffs said...

I haven't made a Pork Milanese in ages! Such a good dish, and that sauce is really interesting. Great idea about the Mascarpone cheese - I don't know why I never make that (or Ricotta, for that matter) - it' pretty easy to do, after all. Nice post - thanks.

Lori E said...

I have turkey cutlets for dinner tonight. This is perfect timing. Now to go check out the mascarpone recipe. I like to make a large pan of tiramisu but it costs me 15.00 or more just for the mascarpone I have to use for it.

Sandra M. said...

That looks fantastic! What a great looking Milanese..one of favorites!! Well done! Wishing you fantastic week ahead!!!!

Rambling Tart said...

I love lemon caper sauce, Mary, but I've never made a creamy version before. It looks DELICIOUS! :-)

A Paix√£o da Isa said...

eu sou fan de mascarpone aorei esse pratinho que esta 5* muito bom e bonito parabens tudo de bom bjs

Norma Chang said...

Agree, I would substitute panko for the seasoned bread crumbs and add my own seasoning to taste. Sauce sounds neat.

Lynda said...

Oh this looks delicious Mary. I prefer panko crumbs too; they are crisper and taste so much better.
I love the idea of turning this into a sandwich. I've got to try it now!
Have a great day!

Rosalba said...

I'm getting hungry just looking at the photo

Bree said...

Sounds absolutely delicious!

Platanos, Mangoes and Me! said...

I am so going to make this sauce. It sounds delicious. Thanks

Dining Alone said...

I love panko and that sauce looks amazing!!

Jersey Girl Cooks said...

I love all of Giada's recipe. They are always good. This looks like another winner and of course you took a gorgeous photo like always.

Jo-Lyn said...

This looks so good!! Thanks!!

Pegasuslegend said...

Now this is a keeper for us love this recipe the chicken looks amazing my dear!~

Gloria said...

aaah Mary Look amazing! ;))

Joanne said...

Lemon and capers never fail to make my taste buds super happy. This sounds great!

Au and Target said...

Hmmm, yum! We've been eating pork fillet recently but we must try some of this next week. A very inspiring post. thanks!

ImSoVintage said...

I've been really wanting some pork the last few days. I think I may have just found my recipe. Thanks so much for sharing this, Mary.
Laura

The Harried Cook said...

Yummy! That looks awesome... That lemon-caper sauce sounds like a great accompaniment to so many dishes... I LOVE the pork too... Thanks, Mary! Have a wonderful week :)

France@beyondthepeel said...

That lemon caper sauce sounds divine. I love the use of marscarpone in it.

Veronica Miller said...

This is another that caught my eye because I have the same plate!! Seriously, check it out--the similarity in our pictures is uncanny: http://veronicascornucopia.com/2012/03/19/baba-ghanoush-two-ways-classic-tahini-free/ Anyway, I've never made pork milanese but I kinda want to try it just to slather on that delicious-sounding sauce! mmm

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