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Pork Cutlets Piccata

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"Pork takes the place of chicken or veal in this Italian favorite pairing golden sautéed cutlets with a lemony white wine sauce dotted with capers. While our recipe offers complex flavor, it maintains the appealing simplicity of the classic and is ready in minutes. To guarantee the boldest punch and bright citrus flavor, lemon zest and juice are added at the end of cooking."

List of Ingredients

â—¦ 8 thin-cut boneless pork cutlets (about 1 ½ pounds)
â—¦ Salt and pepper
â—¦ ½ cup all-purpose flour
â—¦ 5 tablespoons unsalted butter, cut into 5 pieces
â—¦ 2 tablespoons drained capers
â—¦ 2 cloves garlic, minced
â—¦ 1 cup low-sodium chicken broth
â—¦ ½ cup dry white wine
â—¦ 1 tablespoon zest and 3 tablespoons juice from 1 lemon
â—¦ 2 tablespoons finely chopped fresh parsley


Recipe

Pat cutlets dry with paper towels and season with salt and pepper. Spread flour in shallow dish, reserving 1 teaspoon. One at a time, coat cutlets lightly in flour, shaking off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook four cutlets until golden brown, 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with additional tablespoon butter and remaining cutlets.

Melt additional tablespoon butter in empty skillet. Add capers, garlic, and reserved flour and cook until fragrant, about 30 seconds. Add broth and wine and simmer until reduced to ½ cup, 8 to 10 minutes. Off heat, whisk in remaining butter, lemon zest, lemon juice, and parsley. Season with salt and pepper. Pour sauce over cutlets. Serve.

Serves 4