Discovering Giada

Giada is soo thin I don't believe she eats nor do I believe she can actually cook real good food. My friend KC convinced me otherwise. Here's something interesting I have yet to sample. But if I get hooked on this recipe I know I'm never gonna be as thin as Giada.

Pork Milanese with Creamy Caper and Lemon Sauce


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
Pork Milanese: 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.