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Pork Piccata

Pork PiccataA 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.

Recipe Ingredients:

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)

Cooking Directions:

  1. With a kitchen mallet, flatten pork scallops between sheets of plastic wrap to about 1/8-inch thickness. Season with salt and pepper.
  2. 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.
  3. 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.
  4. Spoon sauce over pork scallops.
  5. 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.

Recipe and photograph by Hope Cantil; Copyright © 1999; property of See Terms of Use.