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Pork Piccata with Lemon and Capers

This Pork Piccata with Lemon and Capers dish can feed a big family one delicious meal and on the cheap, too! Works with chicken, too.

Pork Piccata with Lemon and Capers by FamilySpice.com

Now here is another one of my favorite easy, tasty, healthy and economical dinners. I love making Pork Piccata. First of all, I get the big 8-9lb pork tenderloin from Costco for about $20. It is such a gonga deal especially for us big families who have to cook on a budget.

Then, I cut it into thirds, use my handy-dandy food saver to vacuum pack it and freeze it for later use. Now with each third pork loin roast (about 3lbs each), costing now $6.66, I cut into 8 half-inch pieces for my pork piccata. Now, the meat is costing approximately 83¢ per serving. And this is no small spec of meat, either.

Preparing Pork Loin for Pork Piccata with Lemon and Capers by FamilySpice.com

The pork loin roast is a great cut of meat, very tender and very flavorful. It’s not as coveted as the more expensive pork tenderloin, but it is still plenty tender and you can’t beat the price. I love cooking with it, especially because it feeds my family of five fairly cheaply!

Now, don’t be intimidated when you hear the word “cutlet.” All you are doing is taking your 1/2-inch thick cut of meat, wrapping 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 1/4-inch thick.

Preparing Pork for Pork Piccata with Lemon and Capers by FamilySpice.com

Now that your meat isn’t so thick, it will cook quicker and will still remain moist and tender. Season your pork (or chicken or turkey!) with salt and pepper, and coat with your seasoned flour. You will sauté each cutlet in a hot pan with oil for a couple minutes on each side and then reserve the browned cutlets in your serving dish while you prepare the sauce.

Now, I know, lucky us we have a lemon tree. But when our tree is taking a break from producing a world record supply of lemons, I go to my local middle-eastern market where I get lemons super cheap. And, boy, they are bigger, juicer and cheaper than the lemons you get at the big grocery store chains.

Pork Piccata with Lemon and Capers by FamilySpice.com

For my piccata sauce, I use white wine (2-buck-chuck works great), garlic, chicken broth, lemon juice and capers. Top it with a little butter and some lemon slices and dinner is served. I love serving this dish with asparagus or broccoli, or any other veggie that is in season and of course, on sale.

So don’t let the economy get you down. If you are not a Costco or Sam’s club member, your local grocery store and smaller markets are always having sales on chicken breast and pork tenderloins. The key to being a smart shopper, is to do a little research and to stock up when those gonga deals show up.

Adding Lemons for Pork Piccata with Lemon and Capers by FamilySpice.com

And now, you have a fabulous dish to serve on the cheap!

Don’t eat pork? You can make this dish with chicken breasts, too.

Pork Piccata with Lemon and Capers

This versatile and delicious dish is great with chicken and turkey breast, too. Recipe by Laura Bashar of Family Spice


  • 3 lb pork tenderloin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1 cup all-purpose flour
  • 1/4 tsp lemon pepper
  • 1 1/2 TBS extra virgin olive oil
  • 1/2 cup white wine, dry
  • 2 garlic cloves, crushed
  • 1 cup chicken broth
  • 1/3 cup lemon juice
  • 3 TBS capers, drained
  • 2 TBS butter, unsalted
  • 2 lemons, sliced


  1. Slice across the grain, into approximately 8 half-inch thick pieces:
    • 3 lb pork tenderloin
  2. Places slice of pork, one at a time, between two sheets of plastic wrap.
  3. Evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until 1/4-inch thick.
  4. Season both sides of the pork cutlets with:
    • 1 tsp salt
    • 1/2 tsp black pepper, ground
  5. In a small plate combine:
    • 1 cup all-purpose flour
    • 1/2 tsp salt
    • 1/4 tsp lemon pepper
  6. Press pork cutlets into flour mixture until thoroughly covered. Shake off excess flour and reserve.
  7. In a large non-stick skillet, over medium-high heat add:
    • 1 1/2 TBS extra virgin olive oil
  8. Sauté 4 cutlets for 3 minutes on one side, flip over and saute the other side for 2 minutes.
  9. Remove cutlets to serving dish, cover with foil.
  10. Sauté other 4 cutlets and repeat steps 8 & 9.
  11. Deglaze pan with:
    • 1/2 cup white wine , dry
    • 2 garlic cloves , crushed
  12. Using a wooden spoon, scrape up browned bits from bottom of the pan and cook for approximately 2 minutes until garlic is golden.
  13. Stir in:
    • 1 cup chicken broth
    • 1/3 cup lemon juice
    • 3 TBS capers , drained
  14. Return cutlets into pan and cook on each side for 1 minute. Transfer back to serving dish, covered with foil.
  15. Finish sauce by adding:
    • 2 TBS butter, unsalted
    • 2 lemons , sliced
  16. Once butter melts, pour sauce over cutlets and serve.


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 1/2-inch slices on the bias (diagonal) to keep slices intact when flattened.

Prep Time:

Yield: 8 servings

Cook Time: