Pork Milanese With Creamy Caper Sauce Food

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

Steps:

• 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, 1 at 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.

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

Steps:

• 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.
• 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.

PORK MILANESE

Steps:

• Preheat the oven to 200 degrees F.
• Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
• Transfer the pork to plates and serve with lemon wedges.

PORK MILANESE WITH CREAMY CAPER SAUCE

Steps:

• In a shallow bowl, combine flour, salt and pepper. In another bowl, add 2 eggs and beat until conmbined. In a third bowl, combine breadcrumbs with garlic powder and cayenne.
• Season pork chops with salt and pepper.
• One pork chop at a time, dredge in flour, then in eggs, then in breadcrumbs.
• Heat a large skillet over MEDIUM heat for 5 minutes. Add oil. When oil is hot, add pork chops to the skillet. Cook pork over medium heat 4-5 minutes per side. Do not touch until 4-5 minutes is up! Set a timer!
• For the caper sauce: Combine mascarpone and mayo. Mix in heavy cream. Add remaining ingredients. That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig!

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

Steps:

• 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.

PORK CHOPS IN LEMON-CAPER SAUCE

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

PORK MILANESE

Steps:

• Preheat oven to 200º.
• Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
• Lightly beat eggs in another large shallow bowl.
• Sprinkle the pork generously with salt and pepper.
• Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
• Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
• Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
• Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
• Transfer pork to serving platter and garnish with the lemon wedges.

PORK MILANESE WITH SPAGHETTI

Steps:

• Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
• Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
• Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
• Cook pork:
• Put oven rack in middle position and preheat oven to 350°F.
• Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
• Whisk together flour, salt, and pepper in a shallow bowl.
• Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
• Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
• Serve pork with sauce, lemon wedges, and watercress.