pork loin piccata
Whether it's veal, pork or chicken, I just love Piccata! I think I've yet to try a recipe for this Italian favorite that I didn't like and this one is no exception! Yummy!
prep time
25 Min
cook time
30 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- - olive oil for frying
- 1 pound pork tenderloin, sliced into 1/4 inch slices
- 2 - eggs, beaten
- 1 cup milk
- 2 cups cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup butter
- 1/4 cup flour
- 1 tablespoon lemon juice
- 1 cup chicken broth
- 1 tablespoon white wine
- - chopped fresh parsley for garnish (optional)
- - lemon slices for garnish (optional)
How To Make pork loin piccata
-
Step 1Place the tenderloin between two sheets of waxed paper and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Set aside.
-
Step 2Combine egg and milk in a shallow dish; mix well. Combine flour, salt and pepper in a shallow dish. Stir well. Dip pork into egg mixture and roll in flour mixture.
-
Step 3Coat a large skillet with about 1/4 inch olive oil and heat over medium heat; When hot, add meat and cook until golden brown and cooked through; turning once. About 3-4 minutes on each side. Add a bit more oil only if needed during the cooking process. Keep warm on a serving platter.
-
Step 4Drain oil and wipe pan clean. Melt 1/4 cup butter in skillet. Add flour to melted butter and stir until well blended and only very slightly browned. Add chicken broth and lemon juice to skillet; cook 2-3 minutes until thickened. Remove from heat and stir in 1 Tbsp. white wine. Pour over pork; garnish with lemon slices and fresh parsley if desired. Serve with rice or pasta.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes