Most of us are familiar with the popular Italian dish called chicken piccata, typically served with a side of pasta. Well, you can easily change up your piccata by using fish, shrimp, scallops, pork, turkey or even tofu as the main protein for picatta. Here is a version using boneless pork cutlets. It’s a quick dish to prepare. In less time than it takes to boil water for a side of pasta, you can cook the entire thing.
Ingredients:
- 4 boneless pork cutlets, pounded thin
- salt & pepper
- Flour
- 1 Tbsp extra-virgin olive oil
- 3 Tbsp unsalted butter
- 1/3 cup dry white wine (you can substitute chicken or vegetable broth)
- Juice from 1 lemon
- 1 Tbsp capers (rinsed if bottled in brine)
- 3 Tbsp minced fresh Italian parsley leaves
Method:
- Season the pork cutlets generously with salt and pepper.
- Pour about a quarter cup of flour onto a plate and dredge the cutlets on both sides in the flour. Shake off any excess flour.
- In a large skillet, heat the olive oil and 2 of the tablespoons of butter over medium high heat. When the butter’s foaming starts to subside, begin placing the pork cutlets into the pan. Work in batches, if necessary. You don’t want to over-crowd the pan.
- Cook the cutlets until just lightly browned on each side — about two minutes or so per side. Transfer the browned cutlets to a warm plate.
- Add the wine or broth to the pan, along with the lemon juice and capers.Boil the sauce until the liquid is reduced by about half.
- When the sauce is reduced, stir in the remaining tablespoon of butter.
- Add the pork cutlets back to the pan to heat through and finish cooking – another couple minutes or so.
- Sprinkle the cutlets with the minced parsley. Don’t add the parsley directly to the sauce: it will turn an ugly gray color.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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