Tastebud Poppin Pork Piccata Recipes

PORK PICCATA MY WAY

Steps:

• Cut each tenderloin into 6 (2 oz) medallions.
• Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
• Combine flour, salt, and pepper; dredge pork in flour mixture.
• Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
• Remove from skillet; keep warm.
• Repeat procedure with remaining pork and olive oil.
• Add wine and lemon juice to skillet; cook until thoroughly heated.
• Add butter, chopped parsley, and capers, stirring until butter melts.
• Arrange pork medallions over fettuccine; drizzle with wine mixture.
• Garnish, if desired.
• Serve immediately.

PORK PICCATA (A LIGHTER VERSION)

Steps:

• Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium high heat. Cook the pork for 2 minutes per side or until golden brown. Remove pork from pan, Reduce heat to medium.
• Add shallots to pan, cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind and black pepper, cook 3 minutes or until thoroughly heated. Sprinkle pork with remaining parsley. Serve pork with sauce.

PORK PICCATA

Steps:

• Slice tenderloin into 1/2 inch pieces.
• Dredge in breadcrumbs.
• Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
• Remove pork from pan and reduce heat to medium.
• Add shallots and garlic to pan and cook for 45 seconds.
• Add broth and lemon juice, scraping pan to loosen any browned bits.
• Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
• Return pork to pan and cook 5- 10 minutes until thoroughly heated.
• Serve over garlic mashed potatoes or rice.

PORK SCHNITZEL WITH LEMON-CAPER CREAM

Steps:

• Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
• Sprinkle both sides of medallions with lemon juice.
• Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
• In a deep pie plate, beat the eggs and mix in the mustard.
• Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
• Place in refrigerator for 15 minutes.
• For the cream sauce, melt the butter in a small heavy saucepan.
• Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
• Remove saucepan from heat; add the wine, chicken broth and cream.
• Return saucepan to heat and bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
• Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
• Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
• Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
• Remove sauce from heat and stir in lemon curd & capers.
• Serve with buttered spaetzle and garnish with lemon wedges.