Pork Loin Piccata

Amy Herald


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!


★★★★★ 2 votes

25 Min
30 Min
Pan Fry


  • ·
    olive oil for frying
  • 1 lb
    pork tenderloin, sliced into 1/4 inch slices
  • 2
    eggs, beaten
  • 1 c
  • 2 c
    cup all purpose flour
  • 1 tsp
  • 1/2 tsp
    ground pepper
  • 1/4 c
  • 1/4 c
  • 1 Tbsp
    lemon juice
  • 1 c
    chicken broth
  • 1 Tbsp
    white wine
  • ·
    chopped fresh parsley for garnish (optional)
  • ·
    lemon slices for garnish (optional)

How to Make Pork Loin Piccata


  1. Place the tenderloin between two sheets of waxed paper and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Set aside.
  2. Combine 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.
  3. Coat 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.
  4. Drain 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.

Printable Recipe Card

About Pork Loin Piccata

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian

Show 21 Comments & Reviews

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