Ingredients
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4 - 6
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-
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3/4
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1
-
-
-
-
-
-
-
-
-
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Directions
Pork Piccata,This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.,Maybe it was user error but the coating was soggy, and it just wasnt what my husband and I were expecting.,I was looking for chicken piccata but this is really REALLY good! Thank you for posting!
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Steps
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1
Done
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Pound Chops Between Sheets of Plastic Wrap With Flat Side of Meat Mallet. |
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2
Done
|
Cut Meat Into Bite-Sized Pieces. |
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3
Done
|
Mix Flour, Salt and Pepper. |
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4
Done
|
Dip Pieces in Flour Mixture. |
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5
Done
|
Cut 6-8 Paper Thin Slices of Lemon. |
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6
Done
|
Set Aside. |
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7
Done
|
Squeeze Remaining Lemon For Juice (you Should Have About 1/4 Cup). |
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8
Done
|
Brown Pork Pieces in Olive Oil and Remove from Pan. |
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9
Done
|
Pour in 1/2 Cup of Broth and Deglze Pan, Turn Heat Down to Simmer, Return Meat to Pan and Place Lemon Slices on Top of Meat. |
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10
Done
|
Cover and Simmer For 15 Min. |
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11
Done
|
Remove Lemon Slices and Discard. |
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12
Done
|
Remove Meat from Pan and Keep Warm. |
|
13
Done
|
Add Remaining Broth, Simmer For About 5 Min. |
|
14
Done
|
Then Add Lemon Juice, Simmer a Little Longer; Add a Small Blob of Butter to the Pan and Swirl. |
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15
Done
|
This Adds a Nice Gloss to the Sauce. |
