Scaloppine Of Pork Piccata

This is a one-pan recipe with a quick cooking time, and oh, so delicious! You can substitute veal or chicken for the pork, with equally great results.

Makes: 2 to 4 servings

Ingredients:
1 to 1.5 lbs. pork tenderloin or pork loin
–       Cut into ½-inch medallions, then pound into ¼-inch thick cutlets (scaloppine-style)
1 cup white wine
1 cup chicken stock or water
½ cup lemon juice
3 tablespoons capers
1 teaspoon sugar
1 teaspoon salt
1/2 cup unsalted butter (1 stick), cubed
½ cup vegetable or olive oil
2 cups flour for dredging

Directions:
Dredge the pork in flour to coat and set aside. Using a sauté pan, heat the oil over medium heat for about a minute.  Sauté the pork in the hot oil on both sides until lightly browned. Remove the pork from the pan and add the wine, water/stock, lemon juice, capers and seasoning.  Reduce until almost dry then remove pan from the heat and slowly stir in the butter.

Once the butter has melted, add the pork to the sauce and return the pan to the burner.  Cook over low heat for approx. 1-2 minutes until a sauce-like consistency is achieved. Transfer the pork cutlets to serving plates or latter, and spoon the sauce over the top. Garnish with freshly cut parsley, serve and enjoy!

3 Responses

  1. Karen Martin

    Hailing from Texas here, I just wanted to thank you for a wonderful pork piccata recipe! I followed it exactly with the exception of the sugar, and it is delicious! I served it over buttered egg noodles, sprinkled with a little parsley and a simple, Romaine lettuce, tomato, celery and grated-carrot salad (with Italian dressing, of course!). Again, thanks!

    1. Sarah Nasello

      Hi Karen! Thank you for your comments – so glad you found us all the way from Texas. We love this recipe and are glad to hear it was a winner for you, too. All our best and happy cooking! – Sarah & Tony

  2. Lydia Crooks

    This recipe is amazing! I have done piccata before but yours is SO delicious! Thank you for posting. (My only change was to use a gluten-free flour mixture for the dredging.)

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