Pork Milanese with a Lemon Creamy Caper Sauce

5.0/5 rating (1 votes)
Pork Milanese with a Lemon Creamy Caper Sauce

My husband wanted veal milanese which I make often over an arugula salad but I felt like changing it up a bit and came up with this super yummy recipe.  You can make it a paleo recipe by using a GF breadcrumb or make your own paleo bread.  You can also use coconut cream for the sauce.  I decided to make a traditional recipe and even make homemade gnocchi to go with the dish, garlic sauté spinach and a vegetable filled salad with homemade dressing!  Glenn just loved this dish and so did I....   Go ahead and give it a try.

Note: In this recipe I made enough for 4 people (we had company that night) so I bought 8 boneless pork loin chops (they seemed small to me) and we actually had 2 left over and it was great for lunch the next day!.

 

 

 

Ingredients

  • 8 boneless pork loin chops
  • 1 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 1/2 cup Italian style bread crumbs
  • 3 large eggs
  • Olive oil or coconut oil for cooking
  • -------------------------------------------
  • 1 stick unsalted butter
  • 3 tablespoons shallot, minced
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1/4 cup flour
  • 1/4 cup low sodium chicken broth
  • 1 1/2 cup heavy whipping cream
  • 1 lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons capers
  • 1 teaspoon caper juice

Directions

  1. Take boneless pork and place on a poultry safe board (may do this in batches) and cover with clear wrap.  Pound using a mallet until about 1/3 inch thin (as think as you can get it).  Season both sides with salt and pepper.

  2. Use a large platter or plate and add bread crumbs.  In another pie plate whisk eggs.   Dip each pork loin chop in the egg then coat with bread crumbs.  Let sit. Preheat oven to 150 degrees F.

  3. Heat a large sauté pan over medium high heat.  Once the pan is hot add in a couple tablespoons of oil.  Let the oil get really hot then add in pork (again in batches) and cook each side for about 2-3 minutes or until nice and brown.  Place on a baking sheet or large platter and let sit in your warm oven.  Add more oil as necessary for each batch.

  4. In a saucepan add butter over medium-low heat and let melt (not brown).  Add in shallots and garlic.  Let cook for for about 3 minutes then add in flour and stir with a wooden spoon until smooth.  

  5. Increase temperature to medium then add in chicken broth and whipping cream then whisk together.  Add stir in lemon zest, lemon juice, salt, pepper, capers and caper juice.  Let cook for about 2-3 minutes then taste for any additional seasonings and lower to simmer until ready to serve.  

     

  6. Serve pork on a platter and pour cream sauce in a small bowl.  Enjoy!

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