Pork Piccata
photo by JustJanS
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (1 lb) pork tenderloin
- 1⁄2 cup Italian breadcrumbs
- 1 -2 tablespoon olive oil
- 1⁄3 cup chopped shallot
- 3 cloves garlic, minced
- 1 1⁄2 cups chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 3 teaspoons capers
- black pepper
directions
- Slice tenderloin into 1/2 inch pieces.
- Dredge in breadcrumbs.
- Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
- Remove pork from pan and reduce heat to medium.
- Add shallots and garlic to pan and cook for 45 seconds.
- Add broth and lemon juice, scraping pan to loosen any browned bits.
- Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
- Return pork to pan and cook 5- 10 minutes until thoroughly heated.
- Serve over garlic mashed potatoes or rice.
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Reviews
-
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
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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.
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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.
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RECIPE SUBMITTED BY
Lusil
United States
I am married to a great guy and have three children. Two are in college and one is in high school. Besides cooking Zaar recipes, I love to read suspense novels and days at the beach (they go hand in hand in my opinion!). Recently we discovered a beach on the Atlantic that allows dogs, so we have been enjoying taking our two dogs for a romp in the waves.
I am totally addicted to 'Zaar and love all of the wonderful recipes I have found and made. Recently I have been low carbing it. I have found many of these wonderful recipes on 'Zaar that my family has really enjoyed - phew!