51 Pork Piccata with Lemon and Capers May 2018

Pork Piccata with Lemon and Capers


2 lb pork loin

1 1tsp salt

1/2 tsp black pepper, ground

1 cup all-purpose flour

1 1/2 TBS extra virgin olive oil

1/2 cup white wine, dry

2 garlic cloves, crushed

1 cup chicken broth

2 oz lemon juice

2 TBS capers, drained

2 TBS butter, unsalted

2 lemons, sliced


Slice pork across the grain, into approximately 8 half-inch thick pieces:

Places slice of pork, one at a time, between two sheets of plastic wrap.

Evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until 1/4-inch thick.

Season both sides of the pork cutlets with salt and pepper

In a small plate combine:

1 cup all-purpose flour seasoned with salt and pepper

Press pork cutlets into flour mixture until thoroughly covered. Shake off excess flour and reserve.

In a large non-stick skillet, over medium-high heat add:

1 1/2 TBS extra virgin olive oil

Sauté 4 cutlets for 3 minutes on one side, flip over and saute the other side for 2 minutes.

Remove cutlets to serving dish, cover with foil.

Sauté other 4 cutlets and repeat steps 8 & 9.

Deglaze pan with:

1/2 cup white wine , dry

2 garlic cloves , crushed

Scrape up browned bits from bottom of the pan and cook for approximately 2 minutes until garlic is golden.

Stir in:

1 cup chicken broth

1/3 cup lemon juice

3 TBS capers , drained

Return cutlets into pan and cook on each side for 1 minute. Transfer back to serving dish, covered with foil.

Finish sauce by adding:

2 TBS butter, unsalted

2 lemons , sliced

Once butter melts, pour sauce over cutlets and serve.