Pork Piccata
Elevate your dinner table with this irresistible Pork Piccata, a quick and elegant dish bursting with zesty lemon flavors and the briny bite of capers. Perfectly pounded pork loin cutlets are lightly dredged in seasoned flour, seared to golden perfection, and simmered in a luscious sauce of white wine, chicken broth, and butter. A splash of fresh lemon juice and a sprinkling of chopped parsley bring brightness to every bite, while a garnish of lemon slices adds a visually stunning touch. Ready in just 35 minutes, this Italian-inspired recipe is an easy weeknight winner that looks and tastes like fine dining. Serve it over pasta, alongside rice, or with a crisp green salad to complete this flavorful meal.
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Recipe Information
Ingredients
- 4 pieces Pork loin cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 0.5 cup White wine
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
- 4 slices Lemon slices (optional for garnish)
Instructions
Place the pork loin cutlets between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
In a shallow dish, mix the flour, salt, and black pepper. Lightly dredge each pork cutlet in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the cutlets to the skillet in a single layer. Cook for about 2-3 minutes per side until golden brown and cooked through. Remove the cutlets from the skillet and keep warm on a plate.
To the same skillet, add the white wine and chicken broth. Stir and scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes to reduce slightly.
Reduce the heat to medium-low and stir in the lemon juice, capers, and remaining 2 tablespoons of butter. Allow the butter to melt and the sauce to thicken slightly, about 1-2 minutes.
Return the pork cutlets to the skillet, spooning the sauce over the top. Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
Sprinkle the dish with fresh parsley and serve immediately. Garnish with lemon slices if desired.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 3347 mg | 146% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 115 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
