Pork Piccata My Way

Total Time
Prep 20 mins
Cook 30 mins

I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand.

Ingredients Nutrition


  1. Cut each tenderloin into 6 (2 oz) medallions.
  2. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
  3. Combine flour, salt, and pepper; dredge pork in flour mixture.
  4. Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
  5. Remove from skillet; keep warm.
  6. Repeat procedure with remaining pork and olive oil.
  7. Add wine and lemon juice to skillet; cook until thoroughly heated.
  8. Add butter, chopped parsley, and capers, stirring until butter melts.
  9. Arrange pork medallions over fettuccine; drizzle with wine mixture.
  10. Garnish, if desired.
  11. Serve immediately.


Most Helpful

I never made picatta with pork before so I thought, what the heck. It was a very satisfying and delicious meal. I made it and had lemon pasta on the side. Just yummy!

SheilaCanney January 20, 2012

Absolutely delicious! this would also be great with chicken too, I added in garlic powder and cayenne pepper into the four mixture and used seasoned salt, fresh lemon juice is a must for this, I also increased the capers because I love them!, this was made for KK's Chef's Pick forum game and thoroughly enjoyed with a small side salad, thank you for posting Di!

Kittencal@recipezazz December 16, 2009

Fork tender and easy to prepare. Loved the wine/lemon sauce over rice! We didn't bread the tenderloin pieces and added some artichoke hearts with the capers. Definitely worthy of five stars as both a family and a company dish. Thanks.

MaryToo December 16, 2009

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