Pork Piccata

homecook

New member
1-1/2 lbs. pork (thin-sliced boneless pork chops or thinly sliced pork tenderloin) pounded thinly
flour
salt
pepper
lemon
capers
2-3 Tbutter
1/2 to 3/4 cup white wine
1/2 cup chicken broth
mushrooms

Dredge pork in seasoned flour. Melt butter in large skillet and brown the pork. They will cook quick. Put on plate in oven to keep warm. Saute mushrooms.
Deglaze the pan with white wine and chicken broth. Reduce. Add a little lemon juice. Swirl in a couple tablespoons butter. Add pork back into pan and add capers and lemon slices. Heat through.

I've also done this with veal (if I can get it on sale) and b/s chicken breasts pounded thin.
 

Keltin

New member
Gold Site Supporter
Very awesome indeed. Here is the pic Homecook posted in the IC2 Battle Pork thread! I have to try this!! :clap:



egcmeu.jpg
 
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Fisher's Mom

Mother Superior
Super Site Supporter
Oh, oh, oh! This has me drooling, Barb! I adore veal piccata, but I never thought about using pork! I can actually afford pork! You have made me such a happy woman. Thank you!!!
 

homecook

New member
Thanks you guys!!

Terry, that's why I use pork, I can't always afford the veal. lol I've also made it with chicken breasts.
 
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