Pork Piccata My Way
"I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand."
photo by MsSally
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 680.38 g pork tenderloin
- 118.29 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml pepper
- 44.37 ml olive oil
- 118.29 ml dry white wine
- 118.29 ml lemon juice
- 44.37 ml butter or 44.37 ml margarine
- 59.14 ml fresh parsley, chopped
- 22.18 ml capers
- hot cooked fettuccine
-
Garnishes
- lemon slice
- fresh parsley sprig
directions
- Cut each tenderloin into 6 (2 oz) medallions.
- Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
- Remove from skillet; keep warm.
- Repeat procedure with remaining pork and olive oil.
- Add wine and lemon juice to skillet; cook until thoroughly heated.
- Add butter, chopped parsley, and capers, stirring until butter melts.
- Arrange pork medallions over fettuccine; drizzle with wine mixture.
- Garnish, if desired.
- Serve immediately.
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Reviews
-
This was excellent! I did add some garlic powder and more capers. Thank you for a fun and easy recipe that I not only can make week nights, but for fancier dinners on the weekends.
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This sauce is absolutely the best i've ever made. Added garlic. -
Excellent recipe! I tweaked it abit replacing the pork with horse meat and it was wonderful! -
I never made picatta with pork before so I thought, what the heck. It was a very satisfying and delicious meal. I made it and had lemon pasta on the side. Just yummy! -
Absolutely delicious! this would also be great with chicken too, I added in garlic powder and cayenne pepper into the four mixture and used seasoned salt, fresh lemon juice is a must for this, I also increased the capers because I love them!, this was made for KK's Chef's Pick forum game and thoroughly enjoyed with a small side salad, thank you for posting Di!
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Tweaks
-
replaced pork tenderloin with horse meat
RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
