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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

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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Californian, Italian Inspired
Calories: 1771
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • 3 tablespoon unsalted butter divided
  • 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 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. Reduce by half, about 2 minutes.
  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.

Nutrition

Calories: 1771kcalCarbohydrates: 64gProtein: 133gFat: 98gSaturated Fat: 35gPolyunsaturated Fat: 8gMonounsaturated Fat: 49gTrans Fat: 2gCholesterol: 449mgSodium: 5854mgPotassium: 2551mgFiber: 3gSugar: 6gVitamin A: 1765IUVitamin C: 31mgCalcium: 100mgIron: 8mg

Notes

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

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