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. Works with chicken, too.
Servings 8
Calories 478kcal
Ingredients
- 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
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: 1piece | Calories: 478kcal | Carbohydrates: 16g | Protein: 47g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 144mg | Sodium: 710mg | Fiber: 1g | Sugar: 1g
