- 9 boneless skinless pork cutlets
- black pepper
- 1 cup chicken broth
- 1 tablespoon capers
- 2 tablespoons lemon juice
- 1 tablespoon butter
Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.
Heat oil in a large skillet over medium-high heat. Add pork and sauté for 2 minutes per side. Remove pork to a plate and keep warm.
Add broth and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Stir in the capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Whisk in the butter.
Makes 9 servings
Source : Parents
Let me begin by reminding you that me and slabs of meat do not seem to mesh well. In this case I purchased a bulk pack of boneless/skinless pork cutlets and they happened to be ¾-inch thick. They were anything BUT thin.
Additionally they had been stored in my freezer, and while they were mostly thawed, I’m fairly certain that the very center was still frozen. Anyhoo – 2 minutes per side did not do it. They went back into the pan for some time before I felt they were done (and as it turns out, some still weren’t as we discovered when we sat down to eat.) Since I was working with more pork than the original recipe called for, salt and pepper just got evenly sprinkled over both sides without being measured.
The sauce is a pretty simple one. Usually anytime brown bits are scraped up you can be ensured of a tasty sauce. The amount of capers was reduced because they are not a family favorite. As the meat filled my pan to overflowing, I added the butter first and whisked it in, then added the meat to make sure it was heated through. Yet, in the end, I was not happy with them. They were tough and did not have much flavor. I have another piccata recipe in my stash that makes an incredible sauce, we’ll stick with that one.