Pork Piccata

A lighter twist on chicken piccata, these thin pork cutlets stay tender and moist, soaking up a silky lemon-butter sauce punctuated with briny capers and fresh parsley. Good for a fast, refined dinner.

Why You'll Love Pork Piccata

The pork stays tender from a quick sear on thin cutlets, and the lemon-caper butter sauce balances the acidity with just enough richness. Don't over-reduce the sauce since it thickens as it cools, and serve on warm plates to keep it silky.

Tips and Tricks

• Keep cutlets thin for even cooking and tenderness.
• Don't over-reduce the sauce; it thickens as it cools.
• Warm plates keep the butter sauce silky at the table.

Variations

• Substitute thin chicken breasts or turkey cutlets.
• Add a splash of cream for a richer sauce.
• Toss in artichoke hearts for a heartier version.

Substitutions

• Swap chicken stock with vegetable stock for a lighter flavor.
• Use shallots or finely diced onion interchangeably.
• Margarine can replace butter, but flavor will be milder.

Best served with

• Buttered angel-hair pasta
• Roasted broccolini
• Crisp white wine (Pinot Grigio or Sauvignon Blanc)

How to Store Leftovers

• Store in an airtight container up to 3 days.
• Reheat gently in a skillet over low heat with a splash of stock to preserve the sauce's texture.

Pork Piccata

No ratings yet

A lighter twist on chicken piccata, these thin pork cutlets stay tender and moist, soaking up a silky lemon-butter sauce punctuated with briny capers and fresh parsley.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: Californian, Italian Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Pork

• 4 pork cutlets about 5 oz each, pounded ¼-inch thick
• 1½ teaspoon kosher salt
• ½ teaspoon black pepper freshly ground
• ½ cup all-purpose flour for dredging
• 3 tablespoon olive oil
• 1 tablespoon unsalted butter

Piccata Sauce

• 1 small shallot minced
• 2 cloves garlic minced
• ½ cup dry white wine
• ¾ cup chicken stock
• 3 tablespoon lemon juice about 1 lemon
• 3 tablespoon capers drained
• 2 tablespoon unsalted butter

To Finish

• 2 tablespoon flat-leaf parsley chopped
• lemon wedges for serving

Equipment

• Large skillet (12-inch)
• Microplane or citrus juicer
• Tongs
• Meat mallet or rolling pin

Method

 

Prepare the Pork

1. Season pork cutlets on both sides with salt and pepper.
2. Dredge lightly in flour, shaking off excess.

Sear the Pork

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
2. Add pork in a single layer (work in batches if needed). Cook 2-3 minutes per side until golden brown and just cooked through. Transfer to a plate and tent loosely with foil.

Make the Sauce

1. Lower heat to medium. Add shallot and garlic to skillet, sauté 1 minute.
2. Deglaze with white wine, scraping up browned bits. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Reduce by half, about 2 minutes. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.
3. Add chicken stock, lemon juice, and capers. Simmer 3-4 minutes until slightly thickened.
4. Turn heat down to low. Whisk in remaining 2 tablespoon butter until glossy. Season with salt and pepper if needed.

Finish

1. Return pork (and any juices) to skillet. Spoon sauce over cutlets and warm 1 minute.
2. Sprinkle with parsley.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: cover and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of stock to loosen the sauce.

Tried this recipe?

Let us know how it was!