Tonight's Dinner: Pork Piccata
Chicken piccata is a delicious dinner any night of the week, but what if you substituted pork for chicken? This change in protein awakens all the senses to a new and wonderful dining experience.
Pork fillets are one of those proteins with which you can do just about anything. Pounding it with a meat tenderizer and sautéing it in a little butter and lemon sauce makes a delicious entrée in just 20 minutes. Serve with rice pilaf or your favorite vegetable and you have a delightful Italian dinner in the comfort of your own home.
- 2 boneless pork cutlets
- 1/4 cup of flour
- 2 tablespoons olive oil
- 1 cup chicken stock
- 2 tablespoons capers
- 3 tablespoons lemon juice
- 2 tablespoons butter
- Salt and pepper to taste
- Cover the pork in plastic wrap and pound the cutlets with a meat tenderizer until they're about a 1/2-inch thick.
- Place the flour, salt, and pepper in a bowl; dip the pork cutlets into the flour mixture.
- Heat the oil in a large skillet over medium-high heat; add pork to the skillet and sauté about 2 minutes per side; remove the pork to a plate and keep warm.
- Add broth and lemon juice to the same skillet and simmer for 2 minutes; stir in capers and butter. Return the pork cutlets to the pan and simmer for 1 to 2 minutes until the pork is heated through.
- Place pork on a plate, ladle the sauce over the cutlet and serve with rice pilaf or your favorite vegetable.