Pork Milanese With Spaghetti Recipes

PORK MILANESE

Pork Milanese image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

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

Pork Milanese With Creamy Caper Sauce image

Fried pork chops and tarter sauce with an Italian twist. The key to a nice crust in this recipe is: 1. using regular breadcrumbs versus panko (i use panko most of the time, but not for this dish), 2. getting the pan hot and ready for you but not exceeding medium heat or the breading will burn before the meat cooks, and 3. not turning or touching the chops it's time to flip. If you follow these instructions, you'll have a nice golden crust on your pork chops. This is a Giada recipe that hardly needed tweaking.

Provided by KPD123

Categories Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

6 boneless pork chops, thin-cut with fat trimmed
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1 cup breadcrumbs, italian style
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
salt and pepper
3 tablespoons vegetable oil
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
2 tablespoons heavy cream
1/4 cup capers, drained and chopped
2 tablespoons flat leaf parsley, minced
1 lemon, zest of
1/4 teaspoon salt
1/4 teaspoon black pepper

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!

Nutrition Facts : Calories 826.5, Fat 40.1, SaturatedFat 11.6, Cholesterol 292.1, Sodium 1140.7, Carbohydrate 42.9, Fiber 2.8, Sugar 3, Protein 69.8

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