RECIPE:Pork Picatta
- Prep Time: 15 mins
- Cook time: Less than 30 mins
Serves 4
Ingredients
All-Purpose Flour½ cup
Canola Oil3 tablespoons
Unsalted Butter3 tablespoons
Garlic (thinly sliced)2 cloves
Dry Vermouth or White Wine¼ cup
Lemon Juice3 tablespoons
Chicken Broth½ cup
Capers, drained2 tablespoons
Flat Leaf Parsley, minced2 tablespoons
Sea Saltas needed
Black Pepper, freshly groundas needed
Cooking directions
Season the pork cutlets with salt and pepper.
Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 tablespoons of the oil.
Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 tablespoon of oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
Reduce the heat to medium and melt 1 tablespoon of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 tablespoons of butter, the capers and parsley. Season with salt and pepper.
Drizzle the sauce over pork and serve immediately.