Pork Milanese with Butter & Capers

Serves:

2

Ingredients

• 2 pork loin cutlets (bone-in or boneless)

• Salt & black pepper

• Plain flour

• 2 eggs, beaten

• Fine breadcrumbs (preferably fresh)

• Unsalted butter (generous amount)

• 1–2 tbsp capers, rinsed and dried

• Lemon wedges (optional)

Method

1. Flatten the pork

   Place cutlets between baking paper and pound until very thin (3–4 mm).

   Season well on both sides with salt and pepper.

2. Pané properly

   
   

   • Dust lightly in flour (shake off excess)

   • Dip into beaten egg

   • Coat fully in breadcrumbs, pressing gently

     Let rest 5 minutes — this helps the crust stick.

   
   

3. Cook in butter

   Heat a wide pan over medium heat.

   Add a generous knob of butter.

   When it foams (not browns), add the pork.

4. Fry until golden

   Cook 2–3 minutes per side until crisp and golden.

   Add more butter if needed — Milanese should float, not fry dry.

5. Finish with capers

   In the last 30 seconds, add capers to the butter so they warm and perfume the sauce.

6. Serve immediately

   Spoon the butter and capers over the cutlet.

   Finish with lemon if you like — optional, not mandatory.