Ingredients: |
Ingredients: 2 lb. pork tenderloin (or use boneless chicken breast, or veal cutlets)
½ c. flour
½ tsp. salt
¼ tsp. pepper
2 T. grated Parmesan cheese
3 T. olive oil (divided)
4 T. butter (divided)
2 cloves garlic, minced
¼ c. lemon juice
1 T. flour
¼ c. dry white wine
¾ c. chicken broth
3 T. chopped fresh parsley
2 T. capers
|
Directions: |
Directions:Cut tenderloin into 8 slices. Place between plastic wrap or in a zip lock bag and use meat mallet or rolling pin to flatten to ¼ in. thickness. Combine flour, cheese, salt and pepper and dredge meat in mixture. Melt 2 T. butter, add 2 T. olive oil and brown meat in batches in large skillet. Remove meat from skillet to a platter and keep warm.
Add remaining tablespoon of olive oil to the skillet (do not wipe out the skillet) add garlic and lemon juice and sauté 1 minute. Sprinkle in the flour and stir to make a paste; whisk in wine, broth, and parsley and simmer a few minutes until gravy is smooth and begins to thicken. Stir in remaining 2 T. butter and capers; stir until butter is melted.
Return meat to skillet, turning to coat with sauce, simmer until meat is heated through and fork tender, 2 or 3 minutes. If liquid becomes too thick you may add additional chicken broth, or water. Remove meat to a platter or plate, pour sauce over, garnish with lemon slices and fresh parsley. |
This recipe for Picatta is from