Pork Piccata with Lemon and Capers

By Leslie Blythe    

May 17, 2017

This Pork Piccata with Lemon and Capers is a twist on the chicken piccata. The lemon juice and white wine really brightened up the flavor of the pork, the butter adds a richness and the capers add a little more flavor. It's easy enough for a weeknight, elegant enough for a dinner party.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 8 Servings


1Places 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.

2Season both sides of the pork cutlets with 1 teaspoon salt and ½ teaspoon black pepper.

3In a small plate combine flour, ½ teaspoon salt and lemon pepper.

4Press pork cutlets into flour mixture until thoroughly covered. Shake off excess flour and reserve.

5In a large non-stick skillet, over medium-high heat add olive oil.

6Sauté 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. Repeat for the other 4 cutlets.

7Deglaze pan with white wine and garlic.

8Using a wooden spoon, scrape up browned bits from bottom of the pan and cook for approximately 2 minutes until garlic is golden.

9Stir in chicken broth, lemon juice and capers.

10Return cutlets into pan and cook on each side for 1 minute. Transfer back to serving dish, covered with foil.

11Finish sauce by adding the butter, unsalted, lemons. Once butter melts, pour sauce over cutlets and serve.


3 pounds pork tenderloin, sliced across the grain, into 8 - ½-inch thick pieces

1½ teaspoons salt

½ teaspoon black pepper, ground

1 cup all-purpose flour

¼ teaspoon lemon pepper

1½ tablespoons extra virgin olive oil

½ cup white wine, dry

2 garlic cloves, crushed

1 cup chicken broth

⅓ cup lemon juice

3 tablespoons capers, drained

2 tablespoons unsalted butter

2 lemons, sliced


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