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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

PICCATA DI MAIALE ( PORK PICCATA) Recipe

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This recipe for PICCATA DI MAIALE ( PORK PICCATA) is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 3/4 pound pork tenderloins
½ cup all-purpose flour
2 scallions ,chopped
1/4 tsp. Freshly ground pepper
3 tbsp. Olive oil
1/2 cup White wine
1/2 cup Lemon juice (freshly squozen)
3 tbsp. Butter
1/4 cup Fresh parsley
1½ tbsp. Capers, drained
Lemon (for presentation)
Directions:
Directions:
1.Place medallions, cut side down, between two sheets of heavy-duty plastic wrap; flatten to about 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper.

2.Dredge pork in flour mixture. Cook half of pork in 1 1/2 tablespoons olive oil in a very large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from skillet; keep warm. Put a second coat of flour on the cutlets and repeat the following step.

3.Add wine and lemon juice to skillet. Cook until thoroughly heated. Add butter, chopped parsley, scallions and capers, stirring until butter melts. Arrange pork in plate, drizzle with wine mixture. Garnish with lemon and parsley. Serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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