"Recipes are meant to be shared"...Ann Thibeault

Tuesday, December 10, 2019

Pork Piccata

I made Pork Piccata for breakfast this morning.

Sliced boneless loin chops in half and pounded until thin.
Served with a side of pasta.

Used the same recipe that I use for Chicken or Veal Piccata. 

Chicken/Veal/or Pork Piccata

Edited May/2009

4 veal scallopini, 
Or boneless chicken breasts or pork loin pounded thin
flour seasoned with salt and pepper
olive oil
1 to 2 teaspoons butter
1 to 2 teaspoons flour
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley
Bring Chicken broth to a boil and add peppercorns if using. Allow
to sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip meat into seasoned flour and saute one or two at a time,
quickly on each side.

Remove from pan.

Heat tablespoon butter, add minced garlic.  Cook for a few
seconds. (Do not brown), add flour to make a roux.   Add chicken
broth with peppercorns and simmer until reduced. Add lemon zest
and lemon
 juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables

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