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daisi - January 30, 2011

Roasted Tomatillo Salsa

daisi - January 30, 2011

Pork: The Other Piccata

daisi - January 30, 2011
I love chicken piccata…at Italian restaurants it’s my go-to order. It’s always flavorful and deliciously salty from the abundance of capers and lemons. I found myself with some pork cutlets and thought, why couldn’t there be a pork piccata to join the ranks of veal and chicken.
  • 4 pork cutlets (pounded thin)
    (if you can’t find them already cut and pounded, buy 2 pork chops, butterfly them and pound them thin, relieving stress as you go, and cut them in half)
  • 6 tablespoons unsalted butter 
  • 1 cup all-purpose flour 
  • 6 tablespoons unsalted butter 
  • 5 tablespoons extra-virgin olive oi
  • l1/3 cup fresh lemon juice (about 2 lemons) 
  • 1/2 cup chicken or vegetable stock 
  • 1/4 cup brined capers, rinsed 
  • salt & pepper, to taste 
  • pasta of your choice for serving 
  • 1/3 cup fresh parsley, chopped (optional)

Boil pasta according to the directions on the package.

Season the pork with pepper (there will be enough salt from the capers). Dredge the pork in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

When butter and oil start to sizzle, add 2 or 3 pieces of the pork (don’t crowd the pan) and cook for 3-4 minutes. When pork is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate.  Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces and brown both sides in same manner. Remove pan from heat and add to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the pork to the pan and simmer for 5 minutes.
Again, remove pork to the platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over the pasta, and pork and garnish with parsley. (if you’re into that sort of thing… I, for one, am not).  Enjoy!

Print this recipe HERE

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