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1/3 Photos of 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.
Units: US | Metric
Serving Size: 1 (272 g)
Servings Per Recipe: 4
The following items or measurements are not included: