Does the world need another chicken piccata recipe? I’m pretty sure not. And yet, here I am doing it. I justify it to myself because I have two observations to share. One – why so much lemon? I see recipes with the juice of two lemons. Two lemons. That’s half a lemon per portion. Then they claw back the acidity by adding a bunch of butter. It’s adding calories to hide a flaw. Crazy.
My second observation – it’s always chicken (or maybe veal). I like pork piccata. It’s more forgiving than chicken and much cheaper than veal. Tasty, forgiving and cheaper. You decide. Maybe I’m the crazy one here. Wouldn’t surprise anyone. But I think pork piccata works…
I’ve used pork tenderloin here. If you wanted bigger pieces maybe a small loin could sub in but you’d need to be careful because you run the risk of tougher meat. The tenderloin is pounded a bit so it’s a fair size. Kind of veal picatta size. And for the record, they are adding butter to balance a ton of lemon so they can add more butter. Fat tastes good. But it’s a lot of calories for not much gain.
- 1 14 oz ounce pork tenderloin
- flour to dredge the pork
- 2 Tbsp butter in all
- 2 Tbsp olive oil in all
- Juice of 1/2 lemon
- 1/2 cup chicken stock
- 1 Tbsp capers
- Italian flat parsley minced. Don't use curly parsley.
- Remove any silverskin from the pork tenderloin.
- Cut the pork across the tenderloin into 3/4 inch medallions.
- Pound the medallions to 1/4 inch thick.
- Season both sides of the pork with salt and pepper.
- Heat a heavy skillet over medium heat.
- Add one Tbsp butter and one Tbsp olive oil.
- Dredge the pork in the flour and fry until the edges start to turn white, about 60-90 seconds. Only add as much as will fit comfortably in one layer.
- Flip and cook another 45 seconds to one minute. You don't want to overcook the pork.Remove pork from pan.
- Add remaining Tbsp olive oil and repeat with the remaining pork.
- Deglaze the pan with the lemon juice, stirring constantly. When it has almost completely evaporated add the chicken stock and simmer for about 1 minute.
- Return the pork and accumulated juices to the pan to warm up the pork. Simmer about a minute. The flour from the pork will thicken the sauce slightly. Add the capers.
Off heat add the remaining one Tbsp butter to enrich the sauce. Jostle the pork around a bit to distribute the butter. Awkward but easier than removing all the pork. Adjust seasoning.
- Sprinkle with Italian parsley.