Pork Milanese with Lemon Caper Rice
&
Paper Plane Spritz
A note from us
This one is a favorite we keep coming back to, and for good reason. The pork gets pounded thin and pressed into panko until it's golden and crisp, and the rice soaks up butter, parmesan, and capers until every bite is rich but somehow still light. It's the kind of meal that feels like a treat without feeling heavy, which makes it perfect for summer or anytime of year.
We brought back the Paper Plane for this pairing, topped with a little sparkling wine to lighten it up. Bitter, citrusy, and bubbly, it's become one of our go to spritzes lately and it holds its own next to all that lemon and caper flavor on the plate.
Kevin & Kate
The Cocktail
Paper Plane Spritz
The Menu
Pork Milanese with Lemon Caper Rice
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Divide and conquer on this one. One of you can handle the breading station while the other gets the rice going, and you'll have dinner on the table faster than you'd think.
Tonight's playlist is warm and instrumental, soulful jazz with just enough groove to keep things moving.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
BEST CUT FOR THIS RECIPE
Boneless center cut pork chops work best here. If you can only find thicker chops, slice them in half horizontally before pounding rather than trying to flatten one extra thick piece, it makes for a more even, tender cutlet.
OUR GO TO MEAT MALLET
A good meat mallet makes all the difference here, one side pounds the chop thin and even, the other tenderizes it further so it stays juicy. → Shop our favorite meat mallet
LET IT REST BEFORE COOKING
Once the chops are breaded, let them rest on a plate for about 10 minutes before they hit the pan. This helps the panko set and adhere, so you get a crisp, intact crust instead of one that flakes off in the oil.
RICE COOKER CONVENIENCE
If you'd rather not babysit a pot, this rice cooks beautifully in a rice cooker. Just add everything from step one straight into the pot and let it do the work while you focus on the chops. → Shop our favorite rice cooker
MAKE IT YOUR OWN
Not a fan of capers? Leave them out of the rice and finish with an extra squeeze of lemon instead. The dish will still be bright and rich, just a touch milder.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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