Pork Piccata (A Lighter Version)

Use pork, instead of veal and fat-free or low fat ingredients

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄3 cup  Italian seasoned breadcrumbs
• 4  ounces boneless center cut pork chops, trimmed (about 1/2 inch thick)
• 1  tablespoon olive oil
• 1⁄4 cup  chopped shallot
• 1  cup  reduced-sodium fat-free chicken broth
• 1  tablespoon fresh lemon juice
• 3  tablespoons  chopped fresh parsley, divided in half
• 2  teaspoons capers
• 1  teaspoon  grated lemon peel
• 1⁄8 teaspoon black pepper

Directions

1. Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium high heat. Cook the pork for 2 minutes per side or until golden brown. Remove pork from pan, Reduce heat to medium.
2. Add shallots to pan, cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind and black pepper, cook 3 minutes or until thoroughly heated. Sprinkle pork with remaining parsley. Serve pork with sauce.