Pork Piccata – Wcdj16 B

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Quick skillet-coated pork cutlets with a creamy lemon-caper sauce
Pork Piccata - Wcdj16 B recipe image
Pork Piccata - Wcdj16 B recipe image
Print Recipe

Pork Piccata – Wcdj16 B

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 428.4

Description

This streamlined take on pork piccata delivers tender, bite-sized pork cutlets coated in a savory breadcrumb and parmesan crust. Unlike traditional chicken piccata, this recipe uses pork tenderloin for a richer meat flavor. The cutlets are quickly pan-seared in margarine and garlic, then finished with a surprisingly creamy yet bright sauce made from salad dressing, milk, capers, and fresh lemon juice. Its a weeknight-friendly dish that feels elegant enough for guests but is simple enough for busy evenings. The combination of crunchy breadcrumbs, salty capers, and tangy lemon creates a complex flavor profile that pairs beautifully with rice, pasta, or roasted vegetables. Ready in under an hour, its a reliable favorite for satisfying hunger without spending all evening in the kitchen.

Ingredients

Directions

  1. Trim pork tenderloin and slice crosswise into 3/4-inch thick medallions. Place each slice between two sheets of plastic wrap or in a zip-top bag and pound gently with a meat mallet or rolling pin until about 1/4-inch thick.
  2. In a shallow bowl, combine the seasoned bread crumbs and grated parmesan cheese, mixing until evenly distributed.
  3. Spread 1/4 cup of the salad dressing (or mayonnaise) over a large plate. Dip each pounded pork slice into the dressing, coating both sides thoroughly.
  4. Press the dressing-coated pork slices into the breadcrumb mixture, ensuring an even coating on both sides. Set coated cutlets aside on a clean plate.
  5. In a large skillet, melt the margarine over medium heat. Once melted and bubbling slightly, add the minced garlic and saut for about 30 seconds until fragrant, being careful not to burn it.
  6. Add the breaded pork cutlets to the skillet in a single layer, working in batches if necessary to avoid crowding. Cook for 3 to 4 minutes per side, or until golden brown and the meat is no longer pink in the center.
  7. While the pork cooks, in a small bowl, whisk together the remaining 1/4 cup salad dressing, milk, drained capers, and lemon juice until smooth.
  8. Transfer cooked pork cutlets to a serving platter. Pour the prepared sauce over the warm pork or serve on the side for dipping.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 428.4kcal
% Daily Value *
Total Fat 29.4g46%
Saturated Fat 5.8g29%
Cholesterol 70.6mg24%
Sodium 359.8mg15%
Total Carbohydrate 12.0g4%
Dietary Fiber 1.1g5%
Sugars 0.4g
Protein 25.7g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork piccata, pork tenderloin, italian pork, skillet pork, lemon pork, caper sauce, quick dinner, breaded pork, garlic pork, weeknight meal, pork cutlets, parmesan crust, easy main, salad dressing sauce, comfort food, family dinner
Recipe Card powered by WP Delicious