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Photo of Pork Milanese with caper and lemon sauce by WW

Pork Milanese with caper and lemon sauce

Total Time
35 min
25 min
10 min
Crispy, golden pork topped with a tangy, salty sauce is a delicious Italian-inspired variation to your typical pork chops and veg.


Pork loin cutlet, raw

400 g, buy 600g

Plain flour

2 tbs

Egg white

1 medium, beaten

Dried breadcrumbs

110 g, panko variety

Olive oil

1 tbs

Reduced fat oil spread

60 g

Capers, rinsed, drained

1 tbs

Lemon juice

¼ cup(s)

Fresh flat-leaf parsley

1 tbs

Green string beans

300 g


300 g


  1. Place flour on a plate. Combine egg white in a shallow bowl with 1 tablespoon water. Place breadcrumbs on a plate. Dip 1 cutlet into flour and then egg white mixture. Coat in breadcrumbs and place on a plate. Repeat with remaining cutlets.
  2. Heat oil in a non-stick frying pan over medium heat. Cook cutlets for 3–4 minutes each side or until golden and cooked through.
  3. Meanwhile, melt spread in a small non-stick frying pan over medium heat. Add capers and cook, stirring, for 1 minute or until fragrant. Add juice and cook, stirring, for 1 minute. Remove from heat and stir in parsley. Season sauce with pepper.
  4. Boil, steam or microwave beans and broccoli until just tender. Drain. Drizzle pork with caper sauce and serve with beans and broccoli.


SERVING SUGGESTION: Baby (chat) potatoes.