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pork loin piccata

(2 ratings)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Whether it's veal, pork or chicken, I just love Piccata! I think I've yet to try a recipe for this Italian favorite that I didn't like and this one is no exception! Yummy!

(2 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 30 Min
method Pan Fry

Ingredients For pork loin piccata

  • olive oil for frying
  • 1 lb
    pork tenderloin, sliced into 1/4 inch slices
  • 2
    eggs, beaten
  • 1 c
    milk
  • 2 c
    cup all purpose flour
  • 1 tsp
    salt
  • 1/2 tsp
    ground pepper
  • 1/4 c
    butter
  • 1/4 c
    flour
  • 1 Tbsp
    lemon juice
  • 1 c
    chicken broth
  • 1 Tbsp
    white wine
  • chopped fresh parsley for garnish (optional)
  • lemon slices for garnish (optional)

How To Make pork loin piccata

  • 1
    Place the tenderloin between two sheets of waxed paper and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Set aside.
  • 2
    Combine egg and milk in a shallow dish; mix well. Combine flour, salt and pepper in a shallow dish. Stir well. Dip pork into egg mixture and roll in flour mixture.
  • 3
    Coat a large skillet with about 1/4 inch olive oil and heat over medium heat; When hot, add meat and cook until golden brown and cooked through; turning once. About 3-4 minutes on each side. Add a bit more oil only if needed during the cooking process. Keep warm on a serving platter.
  • 4
    Drain oil and wipe pan clean. Melt 1/4 cup butter in skillet. Add flour to melted butter and stir until well blended and only very slightly browned. Add chicken broth and lemon juice to skillet; cook 2-3 minutes until thickened. Remove from heat and stir in 1 Tbsp. white wine. Pour over pork; garnish with lemon slices and fresh parsley if desired. Serve with rice or pasta.
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