These recipes have been borrowed from Giada de Laurentiis’ Everyday Italian cookbook. The combination goes well together, with lemon as the common ingredient. I have been cooking from Giada’s book for a few years now, but would also like to recommend The Silver Spoon, which is an extensive Italian cookbook parallel to The Joy of Cooking.

This post allows me to participate in the second annual Festa Italiana, hosted by Maryann at Finding la Dolce Vita and Marie at Proud Italian Cook. Here are there announcement posts, in case you are interested in getting involved: Finding la Dolce Vita + Proud Italian Cook.

Pork Milanese (4 Main-Course Servings)

1/3 cup all-purpose flour, for dredging

2 large eggs, beaten to blend

1 1/4 cups plain dried bread crumbs

2/3 cup grated Parmesan cheese

2 teaspoons dried basil

2 teaspoon dried thyme

4 8-ounce center-cut pork loin chops (each about e1 inch thick)

1 teaspoon salt, plus more to taste

1 teaspoon freshly ground black pepper

2 tablespoons butter

1/3 cup vegetable oil

1 lemon, cut into wedges

Place the flour in a wide, shallow bowl. Place the eggs in another wide, shallow bowl. Mix the bread crumbs, Parmesan cheese, basil, and thyme in a third wide, shallow bowl.

Using a meat mallet, pound the pork chops on the work surface until they are 1/4 inch thick. Sprinkle the pork chops with 1 teaspoon each of salt and pepper. Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off. Finally, coat the pork chops with the bread-crumb mixture, pressing gently to adhere. Set the pork chops in a single layer on a baking sheet. (The pork chops can be prepared up to this point 4 hours ahead. Cover and refrigerate.)

Preheat the oven to 150 degrees F. Line a baking sheet with a rack. In a large, heavy saute pan with high sides, melt the butter in the oil over medium heat until hot. Carefully place 2 pork chops in the oil mixture and cook until light golden brown, about 3 minutes per side. Transfer the chops to the baking sheet and sprinkle with more salt to taste. Keep the cooked chops warm in the oven. Repeat with the remaining 2 chops.

Place 1 pork chop on each of 4 dinner plates, and serve immediately with the lemon wedges.

Lemon Spaghetti (4 Main-Course Servings or 6 Side-Dish Servings)

2/3 cup olive oil

2/3 cup freshly grated Parmesan cheese

1/2 cup fresh lemon juice (from about 2 lemons)

3/4 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 pound dried spaghetti

1/3 cup chopped fresh basil

1 tablespoon grated lemon zest (from about 2 lemons)

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.