Saturday, July 31, 2010
PORK PICCATA FOR DINNER
Tried a new recipe last night ... other than reducing the amount of capers, it's a keeper.
1/2 pound of boneless pork loin, sliced into four pieces
1-1/2 TB whole wheat flour
3/4 teas lemon pepper
1 TB butter (I added a splash of olive oil as well)
2 TB red wine
2 TB lemon juice
2 TB capers (turned out saltier than we like, next time will use 2 teas)
Pound the pork slices thin, I used a small saucepan. Combine flour and lemon pepper; dredge pork slices on both sides. Melt butter over medium-high heat; quickly saute porking, turning once until golden brown, about 5 to 6 minutes. Add wine and lemon juice to skillet; and cook for at most two minutes (I added a splash of water, most of the wine-juice evaporated when it hit the pan). Remove pork and keep warm. Scrape all the browned bits off bottom of pan and cook for a couple more minutes until sauce thickens a bit. Add the capers and serve the sauce on top of each cutlet. Serves two.