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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
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.
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.
Excellent, what an amazing taste sensation. Very quick and easy to make. We're not huge fans of capers but they really complimented this dish. I'm so glad I chose Lusil in the Pick your Chef and will make this recipe again and again. Thanks for posting a keeper.
This was very good thank you. It had lots of my favourite flavours in it-lemon, garlic, capers and was easy to make.
This was sooooo good! The flavor was awesome and the breading was light. Even my boyfriend the picky eater loved it. Five stars!