Ingredients
-
6
-
3/4
-
1/2
-
1/2
-
2
-
1
-
1/2
-
1/4
-
-
3
-
-
2/3
-
3
-
2
-
1/4
Directions
Pork Milanese With Creamy Caper Sauce, 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 (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
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Steps
|
1
Done
|
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. |
|
2
Done
|
Season Pork Chops With Salt and Pepper. |
|
3
Done
|
One Pork Chop at a Time, Dredge in Flour, Then in Eggs, Then in Breadcrumbs. |
|
4
Done
|
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! |
|
5
Done
|
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! |
