Happy Sunday to you as I hope this message finds you well! THIT was off the charts this past week! Thank God for Friday because Thursday was off the chains. And of course for those who didn’t pick up the newspapers or turn on the tely, Thursday will now be officially observed as THIT, Thank God Its Thursday! Again, once Friday is here you’ve already made it, the weekend it upon you, it’s anti-climatic. When you reach Thursday, you’re almost there and you have hope, you can see Friday, you can see the light!
I’m sorry for rambling, maybe not enough sleep, maybe not enough coffee, maybe not enough sleep because too much coffee. I’m a cat chasing his tail, I love coffee, maybe too much, I don’t sleep…I need more coffee to wake up. I’m a mess. Have you had the new Starbucks Thanksgiving blend dark roast, yup it’s devine!
Hungry….me too. Tonights meal was very delicious, I was not completely sure because the lead flavor this creamy caper lemon sauce is served cold. I was thinking I was going to sauté it like a piccata sauce, but no, served cold with your pork milanese. But it was really good, I love the creamy texture brought on by adding mascarpone cheese and a great balance of acidity with capers and lemon. It was a fantastic combination to the tongue this breaded pork with the creamy lemony caper sauce. And like you would anticipate that I would say, definitely EJlicious as it was quick, super easy and super delicious.
You should give it a try, my wife who does not favor pork really enjoyed this meal. Thank you for reading and I hope you enjoy this dish. Have a great new day tomorrow!
Creamy Caper and Lemon Sauce:
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops
- 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.