Total Time
Prep 5 mins
Cook 20 mins

This is one of my husband's favorite recipes. He considers this comfort food. I found this recipe in a magazine (can't remember which) and made a few tweaks to suit our tastes. I typically serve it over garlic mashed potatoes to catch the delicious lemony sauce. I hope you enjoy it as much as we do.

Ingredients Nutrition


  1. Slice tenderloin into 1/2 inch pieces.
  2. Dredge in breadcrumbs.
  3. Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
  4. Remove pork from pan and reduce heat to medium.
  5. Add shallots and garlic to pan and cook for 45 seconds.
  6. Add broth and lemon juice, scraping pan to loosen any browned bits.
  7. Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
  8. Return pork to pan and cook 5- 10 minutes until thoroughly heated.
  9. Serve over garlic mashed potatoes or rice.
Most Helpful

The recipe has all the elements of flavor but using that much chicken broth simply washed the bread crumbs from the pork. I think perhaps a little white wine, less chicken broth and a bit of corn starch to add the right consistency to the sauce. It does go well w/roasted cauliflower as a side. It is a recipe that I will build on and the idea of using pork rather than veal is good especially since my husband loves pork and veal is not something that I can come by easily where I live. Thanks for the idea

Salazar Blue December 20, 2009

I didn't like it myself...I've tried chicken picatta and even used it with catfish, but I didn't like it with pork. The seasoning smelled good when I breaded it. Now, my husband and older son loved it. In fact, they ate the left-overs the next day for lunch. It is a very easy recipe, which is good when you don't have a lot of time.

KtGin August 04, 2005

I thought this lacked in flavor and perhaps it was because I feel that there is too much chicken broth in it. I would have preferred to add some white wine to deglaze the pan and then add about 1/2 of the broth called for. I will definitely try that next time. The pork was wonderfully tender and this is a good basic piccata recipe to build on. Thanks for posting.

Marie September 26, 2004