Go Back
–+ servings
Three pieces of breaded fish topped with capers, chopped herbs, and a lemon butter sauce, served on a white plate with sauce drizzled around them.

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
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Californian, Italian Inspired
Ingredients Equipment Method Notes

Ingredients
  

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!