Pork Piccata with Lemon and Capers
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.