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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.

Pork Piccata


  • 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


  1. Cover the pork in plastic wrap and pound the cutlets with a meat tenderizer until they’re about a 1/2-inch thick.
  2. Place the flour, salt, and pepper in a bowl; dip the pork cutlets into the flour mixture.
  3. 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.
  4. 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.
  5. Place pork on a plate, ladle the sauce over the cutlet and serve with rice pilaf or your favorite vegetable.

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