Pork Piccata

I made Pork Piccata for breakfast this morning.

Sliced boneless loin chops in half and pounded until thin.

Served with a side of pasta.

Used the same recipe that I use for Chicken or Veal Piccata. 

Chicken/Veal/or Pork Piccata

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Edited May/2009

4 veal scallopini, 

Or boneless chicken breasts or pork loin pounded thin

flour seasoned with salt and pepper

olive oil

garlic

1 to 2 teaspoons butter

1 to 2 teaspoons flour

1 cup chicken broth

lemon zest

juice of one lemon

Capers or Green Peppercorns

1/4 cup fresh chopped parsley

.

Bring Chicken broth to a boil and add peppercorns if using. Allow

to sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip meat into seasoned flour and saute one or two at a time,

quickly on each side.

Remove from pan.

Heat tablespoon butter, add minced garlic.  Cook for a few

seconds. (Do not brown), add flour to make a roux.   Add chicken

broth with peppercorns and simmer until reduced. Add lemon zest

and lemon

 juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables