Pork Piccata 2
A tantalizing pork version of the classic Italian veal dish, featuring tender pork scallops served in a buttery lemon and white wine pan sauce laced with capers.
A Family-Favorites Recipe.
1 1/2 pounds thinly sliced boneless pork loin scallops (about 1/4-inch thick)
Kosher or sea salt and freshly ground pepper to taste
6 tablespoons butter - divided use
1 tablespoon vegetable oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
3 tablespoons bottled capers, drained
3 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Hot buttered pasta for accompaniment (optional)
- With a kitchen mallet, flatten pork scallops between sheets of plastic wrap to about 1/8-inch thickness. Season with salt and pepper.
- In a large skillet heat 2 tablespoons of butter and oil over medium-high heat; cook pork on each side until golden brown and cooked through, about 1 minute or so per side, depending on actual thickness. Transfer pork to a serving platter and keep warm.
- Add the wine and lemon juice to the pan and bring to a boil, stirring to loosen the browned bits on the bottom of skillet, reducing liquid by about 1/3. Remove skillet from heat and stir in the remaining 4 tablespoons of cold butter (cut into 4 slices), stirring constantly until butter is melted, then add the capers and parsley. Taste, and if needed, season with salt and pepper as desired.
- Spoon sauce over pork scallops.
- Serve accompanied with buttered pasta of your choice, if desired.
Makes 6 servings.
Tip: Chicken or veal scallops may be used in place of the pork.
Nutritional Information Per Serving (1/6 of recipe): 272.1 calories; 54% calories from fat; 16.5g total fat; 92.9mg cholesterol; 420.0mg sodium; 580.6mg potassium; 1.2g carbohydrates; 0.2g fiber; 0.2g sugar; 0.9g net carbs; 25.8g protein.