PORK MILANESE WITH LEMON CAPER SAUCE
Enjoy pork milanese with a creamy lemon caper sauce. This northern Italian classic is hard to resist.
Provided by Stephanie Manley
Categories Main Course
Time 25m
Number Of Ingredients 15
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 sauce ingredients.
- Stir to combine, and set aside.
- Combine the flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish and stir.
- Crack the eggs into another shallow dish and beat until combined.
- Place the breadcrumbs in a third shallow dish.
- Season the pork with salt and pepper.
- One at a time, dip each pork chop in the flour, then the eggs, and then the bread crumbs.
- Warm the vegetable oil 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 with the sauce alongside.
Nutrition Facts : Calories 751 kcal, Carbohydrate 41 g, Protein 37 g, Fat 47 g, SaturatedFat 24 g, Cholesterol 201 mg, Sodium 1320 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PORK SCALLOPINI WITH LEMON BUTTER, CAPER SAUCE
This is an amazing and tasty pork dish. It can be as easy or as difficult as you want to make it. I've changed it up a bit to make it much simpler and less time consuming. As well, I adjusted the sauce in order to thicken it up a bit, yet keep the rich buttery lemony flavor. I like to serve this with steamed carrots and pork...
Provided by Pj Brearley
Categories Pork
Time 30m
Number Of Ingredients 9
Steps:
- 1. Season pork with salt and pepper. (or any of your favorite seasonings to taste)
- 2. Dredge in 1/2 c. flour. (Reserving the other 1 T. for the sauce, later)
- 3. In a large skillet, heat oil over medium heat.
- 4. Cook the pork chops 2 to 3 minutes on each side or until golden brown. Transfer to a warm plate. (Do not cover. This will cause the breading to get soft). I heat my oven and then shut it down so that it is slightly warm and place the plate of pork chops in the oven.
- 5. Drain excess oil from skillet, except for approximately 1/2 tablespoon.
- 6. Replace pan back on the stove top and add 1 T. butter and 1 T. flour to the reserved oil in pan. Stir until combined.
- 7. Add the white wine and lemon juice, stirring constantly. Cook, while stirring, until the sauce starts to thicken.
- 8. Add the capers and the remaining tablespoon of butter, stirring slowly to incorporate.
- 9. Serve with the sauce over the chops or on the side. It's all a matter of preference. (I like mine over my chops. D.H. likes his on the side.)
- 10. Top with a sprinkle of fresh parsley for color.
PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
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
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
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 AND LEMON SAUCE
This is a recipe from Food Network's Giada De Laurentiis, I have changed somethings to Low Fat or Fat Free to lower the Calories.
Provided by Rose J
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 511.1, Fat 32.4, SaturatedFat 9.7, Cholesterol 142.4, Sodium 948.9, Carbohydrate 28.5, Fiber 1.7, Sugar 2.4, Protein 25.1
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
PORK CUTLETS WITH LEMON AND CAPERS
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
- Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
- Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
- Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
- Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
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 (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
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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