Pork Piccata | Dorothy Lane Market

Pork Piccata

PREP TIME 5 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters


  • 1 lb duBreton Natural Thin-Cut Pork Loin
  • ¼ tsp salt and pepper to taste
  • 3 Tbsp room temperature butter, divided
  • Tbsp flour
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • cup dry white wine
  • ¼ cup fresh lemon juice
  • ¼ cup chicken broth
  • ¼ cup capers, drained
  • ¼ cup fresh parsley, chopped


Season pork with salt and pepper. Mix 1 Tbsp butter and 1 1/2 Tbsp flour in small bowl until smooth and set aside. Place additional flour in shallow baking dish. Dip pork cutlets into flour to coat; shake off excess.
In a sauté pan, heat olive oil. In batches, cook pork cutlets on both sides until golden and cooked through, about 1 minute per side. You may need to do a couple batches setting aside to a platter. Tent with foil to keep warm.
In same pan, bring wine, lemon juice, and broth to boil over medium-high heat.
Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
Stir in capers, parsley and remaining 2 Tbsp butter.
Season sauce to taste with salt and pepper. Pour sauce over pork and serve.


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