Pork Piccata

This Pork Piccata offers a delightful twist on the classic Italian dish, using tender pork cutlets instead of chicken. The pork is pounded thin, coated in seasoned breadcrumbs, and pan-fried until golden and crisp. It is then finished in a bright, zesty sauce made with lemon juice, capers, and a touch of creaminess from milk and dressing. The result is a meal that balances savory, salty, and acidic flavors perfectly. It cooks quickly, making it an excellent choice for busy weeknights. Serve over pasta, rice, or with roasted vegetables for a complete dinner. The contrast between the crunchy crust and the juicy meat makes every bite satisfying.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 428.4

Description

This Pork Piccata offers a delightful twist on the classic Italian dish, using tender pork cutlets instead of chicken. The pork is pounded thin, coated in seasoned breadcrumbs, and pan-fried until golden and crisp. It is then finished in a bright, zesty sauce made with lemon juice, capers, and a touch of creaminess from milk and dressing. The result is a meal that balances savory, salty, and acidic flavors perfectly. It cooks quickly, making it an excellent choice for busy weeknights. Serve over pasta, rice, or with roasted vegetables for a complete dinner. The contrast between the crunchy crust and the juicy meat makes every bite satisfying.

Ingredients

3/4 pound Pork tenderloin
1/2 cup Salad dressing;or mayonnaise
1/4 cup Seasoned bread crumbs
1 tablespoon Parmesan cheese;grated
1 tablespoon Margarine
1 Garlic Clove; minced
1 tablespoon Milk
1 tablespoon Capers; drained (optional)
1 teaspoon Lemon juice

Directions

1
Slice the pork tenderloin into 3/4-inch thick slices and pound them gently to a uniform 1/4-inch thickness.
2
Spread 1/4 cup of the salad dressing or mayonnaise evenly over both sides of the pork slices.
3
In a shallow bowl, combine the seasoned bread crumbs and grated Parmesan cheese.
4
Dredge the pork slices in the crumb mixture, pressing gently to ensure an even coating.
5
In a large skillet, melt the margarine over medium heat.
6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
7
Add the breaded pork slices to the skillet and cook for 3-4 minutes per side, or until golden brown and the meat is no longer pink in the center.
8
Remove the pork from the skillet and set aside on a plate.
9
In a small bowl, whisk together the remaining salad dressing, milk, drained capers, and lemon juice.
10
Pour the sauce over the cooked pork slices and serve immediately.

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.

Note

If using a jarred Italian salad dressing, ensure it is well-shaken before measuring. Mayonnaise can be used as a substitute for a richer, creamier coating.

Pork tenderloin cooks very quickly. Ensure your pan is hot before adding the pork to get a good crust, but reduce heat slightly if the crumbs are browning too fast before the meat is cooked through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

For a variation, add fresh parsley to the breadcrumb mixture for extra color and flavor.

Keywords: pork piccata, pan fried pork, lemon pork, caper sauce, breaded pork, italian pork, quick dinner, easy recipe, pork cutlets, weeknight meal, garlic pork, parmesan crust

Read it online: https://www.chefs-mate.com/recipe/pork-piccata/