Chicken Milanese is one of my favorite meals (though I rarely make it) and I thought the dish might be just as tasty using pork. It is! That, with the addition of a creamy but light tasting sauce, served with a simple green salad tossed with balsamic vinaigrette, and rice pilaf (from a box) makes for a very satisfying dinner.
Pork Milanese with Creamy Caper Sauce
Creamy Caper Sauce
2/3 cup mascarpone cheese
3 T mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 1/2 lemons, zested
1/2 lemon, juiced
1 T fresh flat-leaf parsley, chopped
1/4 t salt
1/4 t ground black pepper
3/4 cup all-purpose flour
1/2 t salt, plus more for seasoning
1/2 t ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned bread crumbs
3 T Canola oil
6 pork chops
For the sauce, combine the mascarpone cheese and mayonnaise in a medium size bowl. Slowly add the milk, stirring, until all of the milk is incorporated. Add the remaining ingredients and stir to combine. Set aside or cover and place in refrigerator for later.
For the Pork Milanese, combine the flour and the 1/2 t 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 dish, place the breadcrumbs. (I did not have “seasoned” breadcrumbs on hand so used panko breadcrumbs and a few shakes of dried Italian Seasoning). Place one pork chop on a cutting board and cover with a sheet of plastic wrap. With a meat mallet, using the flat “non tenderizing” side, flatten chop to about 1/8′ – 1/4″ thickness and repeat with other chops. Season flattened chops with salt and pepper. Taking one chop at a time, dip first in the flour, then eggs and lastly the bread crumbs. At this point they can be placed in the refrigerator, covered with plastic wrap until ready to cook. When ready to cook, pour canola oil into a large skillet and heat over medium-high temperature. When the oil is hot, place the pork in the pan and cook until golden on each side and cooked through; about 4-5 minutes per side. Serve immediately with the sauce on the side.