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Pork Piccata Recipe

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This recipe for Pork Piccata, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Friday, March 20, 2009


1/2 c. all purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
12 pork cutlets (about 2 1/2 pounds)
1/4 c. olive oil, divided
1/2 c. dry white wine
1 c. chicken broth
3/4 c. seeded and chopped tomatoes
2 T. fresh lemon juice
1 T. chopped fresh parsley
1 T. capers
1 (16 ounce) package orzo, cooked and kept warm

In a shallow dish, combine flour, salt, and pepper. Dredge pork cutlets in flour mixture. In a large nonstick skillet, heat 2 T. olive oil over medium-high heat. Add 6 pork cutlets to pan, and cook, for 2 minutes per side, or until golden brown. Remove from pan and set aside. Repeat procedure with remaining 2 T. oil and cutlets; remove from pan, set aside.
Add wine to pan, and cook for 3 minutes, scraping pan with wooden spoon to remove browned bits. Stir in broth, tomatoes, juice, parsley, and capers. Cook for 5 minutes, or until sauce is slightly thickened. Return pork to pan, and cook for 3 to 4 minutes or until hot. Serve over orzo.




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