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!

Pork loin Salt and pepper Flour Olive oil White wine Garlic Chicken broth Lemon juice Capers Butter Lemons

Slice pork loin across the grain into 8 half-inch thick pieces. Places a slice between 2 sheets of plastic wrap and pound meat gently until ¼-inch thick.

Season both sides of the pork cutlets with salt and pepper.

Combine flour, salt and pepper then press cutlets into flour mixture until covered. Shake off excess and place on baking sheet.

Fry 2-3 cutlets in a large skillet with olive oil, over medium-high heat. Brown both sides then transfer to serving dish, cover with foil.

Deglaze pan with wine and garlic. Using a wooden spoon, scrape up browned bits from bottom of the pan.

Stir in broth, lemon juice and capers.

Return cutlets into pan and cook on each side for 1 minute. Finish sauce by adding butter.

Once butter melts, add lemon slices and pour sauce over cutlets and serve.

Get all of the recipe details and nutritional information from the link below.

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