Milanese pork with caper and lemon cream sauce

Ingredients:

Creamy sauce with capers and lemon

• 2/3 tbsp. mascarpone cheese
• 3 tablespoons mayonnaise
• 1/4 cup whole milk
• 1/4 cup capers, finely chopped
• Zest of 1 lemon
• 1 tbsp fresh chopped parsley
• 1/4 teaspoon salt
• 1/4 tsp freshly ground black pepper

Milanese pork

• 3/4 cup flour
• 0.5 tsp salt + more to taste
• 0.5 tsp freshly ground black pepper + more to taste
• 2 large eggs, lightly beaten
• 1 tbsp. Italian breadcrumbs
• 3 tablespoons of vegetable oil
• 6 thin pork chops

Preparation:

1. Creamy sauce with capers and lemon:
   
   Combine mascarpone and mayonnaise in a medium bowl. Slowly add milk, stirring constantly, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
2. Milanese pork:
   
   In a shallow bowl, combine the flour with 0.5 teaspoons of salt and black pepper. Crack the eggs into another shallow bowl and beat until smooth. Place the breadcrumbs in a third shallow bowl. Season the pork with salt and pepper.
3. Dredge the pork chops, one at a time, first in flour, then in egg, and finally in breadcrumbs. Heat vegetable oil in a large skillet over medium heat. When the oil is hot, add the breaded chops to the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Transfer the pork to a serving platter and serve with the sauce.