Pork Piccata with Lemon and Capers

Pork Piccata is a bright and flavorful dish where golden-browned pork cutlets are simmered in a buttery lemon and caper sauce. It’s a simple, restaurant-quality meal that comes together fast, perfect for weeknights or special occasions.

Finding meals that the whole family will like can be a challenge. So when I do find something that gives me 5-thumbs up, then I quickly add that dish to my weekly rotation. Finding meals that they all love AND economical can be even more challenging.

This pork piccata fits both criteria: family and budget friendly. There is some preparation and work involved, but you’ll see it will all be worth it when you see everyone inhale their meal.

Laura says :

Why this recipe works

• Budget friendly: I guy a big 8-9 lb pork loin from Costco that costs around $20 and cut into thirds. I freeze 2 of them and cut the remaining third into medallions. This ends up costing less than $1 per serving.
• Simple: The ingredients are pretty simple, which is deceptive as this is a restaurant quality dish.
• Texture: Because we are using pork loins, these cutlets are super tender. And the velvety smooth sauce is fabulous!
• Flavor: We love the tangy buttery sauce that pairs with the pork cutlets. We mop it up with some crusty bread or coat our pasta with it for a dreamy dinner.

Ingredients you need

• Pork loin: The pork loin is larger in size compared to the tenderloin. It is also less expensive, but still tender and delicious. Don’t eat pork? You can also make this dish with chicken breasts.
• Extra virgin olive oil: Yes, you can pan fry using extra virgin olive oil. You can also use vegetable or canola oil.
• White wine: Choose a dry white wine like a Sauvignon Blanc or Chardonnay. To keep this meal on a budget, I use Trader Joe’s Two Buck Chuck.
• Garlic: Fresh garlic is much preferred over garlic powder.
• Lemons: You will need lemon juice and slices of lemons for this dish.
• Capers: These add some salt and sourness to the dish and a staple ingredient in Piccata.
• Butter: A couple of pats of butter are added at the end of the sauce to add creaminess and flavor.
• Pantry staples: all purpose flour, chicken broth, salt and pepper

Step-by-step directions

1. Cut the cutlets. Slice pork loin 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 ¼-inch thick.
2. Season the cutlets. Season both sides of the pork cutlets with salt and pepper.
3. Coat the cutlets. In a small plate combine flour, salt and pepper. Press pork cutlets into flour mixture until thoroughly covered. Shake off excess flour and place on a baking sheet.
4. Fry the cutlets. Fry 2-3 cutlets in olive oil until browned on both sides. Remove cutlets to serving dish, cover with foil.

5. Make the sauce. Deglaze pan with wine and garlic. Using a wooden spoon, scrape up browned bits from bottom of the pan and cook for approximately 2 minutes until garlic is golden. Stir in broth, lemon juice and capers.
6. Finish cooking. Return cutlets into pan and cook on each side for 1 minute. Transfer back to serving dish, covered with foil. Finish sauce by adding butter. Once butter melts, add lemon slices and pour sauce over cutlets and serve.

Recipe tips and FAQs

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Now, don’t be intimidated when you hear the word “cutlet.” All you are doing is taking your ½-inch thick cut of pork loin, covering it with plastic wrap and whacking it with the flat side of your meat mallet.

You don’t want to beat it to a second death, otherwise you are shredding your meat. You just want a nice flat piece of meat that’s evenly ¼-inch thick. This process insures even cooking and also further tenderizes the meat.

Now that the pork isn’t so thick, it will cook quicker and will still remain moist and tender.

I love serving this dish with steamed asparagus or broccoli. For a starch, of course you can some crusty bread, linguine, fluffy Persian rice or even mashed potatoes.

Ready to try more cutlet recipes? You should try my Pork Milanese or my Chicken Katsu. Seriously, who doesn’t love crispy pan fried cutlets?!

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Pork Piccata with Lemon and Capers

Laura Bashar | Family Spice

Pork Piccata is a bright and flavorful dish where golden-browned pork cutlets are simmered in a buttery lemon and caper sauce. It’s a simple, restaurant-quality meal that comes together fast, perfect for weeknights or special occasions. Works with chicken, too.

4.58 from 7 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 8

Calories 478 kcal

Ingredients

  

1x2x3x

• 3 lb pork loin
• 1 ½ teaspoon salt
• ¾ teaspoon ground black pepper
• 1 cup all purpose flour
• 3 tablespoon extra virgin olive oil
• ½ cup dry white wine
• 2 garlic cloves crushed
• 1 cup chicken broth
• ⅓ cup lemon juice
• 3 tablespoon capers
• 2 tablespoon unsalted butter
• 2 lemons sliced

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Instructions

 

• Slice pork loin across the grain, into approximately 8 half-inch thick pieces.
• Places slice of pork, one at a time, between two sheets of plastic wrap then evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until ¼-inch thick.
• Season both sides of the pork cutlets with 1 teaspoon salt, ½ teaspoon black pepper.
• In a small plate combine flour, ½ teaspoon salt and ¼ teaspoon pepper.
• Press pork cutlets into flour mixture until thoroughly covered. Shake off excess flour and place on a baking sheet.
• In a large skillet, over medium-high heat add olive oil. Sauté 4 cutlets for 3 minutes on one side, flip over and sauté the other side for 2 minutes. Remove cutlets to serving dish, cover with foil. Sauté remaining cutlets.
• Deglaze pan with wine and garlic. Using a wooden spoon, scrape up browned bits from bottom of the pan and cook for approximately 2 minutes until garlic is golden. Stir in broth, lemon juice and capers.
• Return cutlets into pan and cook on each side for 1 minute. Transfer back to serving dish, covered with foil.
• Finish sauce by adding butter. Once butter melts, add lemon slices, pour sauce over cutlets and serve.

Notes

Cooking Tips: You can also make this dish using chicken breast or turkey breast. For chicken breast, flatten each breast-half using a mallet. For the turkey breast, cut ½-inch slices on the bias (diagonal) to keep slices intact when flattened.

Serve with pasta, potatoes or a crusty bread.

TO STORE: Store any leftover pork in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1pieceCalories: 478kcalCarbohydrates: 16gProtein: 47gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 13gCholesterol: 144mgSodium: 710mgFiber: 1gSugar: 1g

Keyword pork picata, pork picatta, pork piccata, pork piccata recipe

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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