Pork Piccata recipe - ingredients, nutrition and when to eat it
Pork tenderloin is pounded thin, coated in flour and egg, then pan-fried until golden and served with a lemon and caper sauce.
Pork tenderloin is pounded thin, coated in flour and egg, then pan-fried until golden and served with a lemon and caper sauce. The tangy, savory sauce pairs beautifully with the tender meat for a bright lunch or dinner.
Western · 25 minutes to cook
Tips: Pound the meat to an even thickness so it cooks evenly all the way to the edges.
Tips: For the egg coating to stick, dust the meat lightly with flour first.
Tips: Add the capers and salt a little at a time, tasting as you go so the sauce doesn’t get too salty.
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Ingredients (1 serving)
- Pork tenderloin — 150 g
- Egg — 1 pc
- Flour — 2 Tbsp
- Parmesan cheese — 1 Tbsp
- Olive oil — 1 Tbsp
- Butter — 1 tsp
- Lemon juice — 1 Tbsp
- Capers — 1 tsp
- Chicken stock — 3 Tbsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g