1/4 Photos of Pork Piccata
Mary Alice Zurbach's Note:
This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.
My Private Note
Units: US | Metric
- 1Pound chops between sheets of plastic wrap with flat side of meat mallet.
- 2Cut meat into bite-sized pieces.
- 3Mix flour, salt and pepper.
- 4Dip pieces in flour mixture.
- 5Cut 6-8 paper thin slices of lemon.
- 6Set aside.
- 7Squeeze remaining lemon for juice (you should have about 1/4 cup).
- 8Brown pork pieces in olive oil and remove from pan.
- 9Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
- 10Cover and simmer for 15 min.
- 11Remove lemon slices and discard.
- 12Remove meat from pan and keep warm.
- 13Add remaining broth, simmer for about 5 min.
- 14then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
- 15This adds a nice gloss to the sauce.
- 16Return meat to pan to warm.
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Nutritional Facts for Pork Piccata
Serving Size: 1 (334 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 591.9
- Calories from Fat 234
- Total Fat 26.0 g
- Saturated Fat 9.1 g
- Cholesterol 247.9 mg
- Sodium 513.2 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 1.1 g
- Sugars 1.0 g
- Protein 81.2 g