Ingredients
-
1 1/2
-
1/2
-
1/2
-
1/4
-
3
-
1/2
-
1/2
-
3
-
1/4
-
1 1/2
-
-
-
-
-
Directions
Pork Piccata My Way, I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don’t. I found this in a paperback at the check stand., This was excellent! I did add some garlic powder and more capers. Thank you for a fun and easy recipe that I not only can make week nights, but for fancier dinners on the weekends., This sauce is absolutely the best i’ve ever made. Added garlic.
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Steps
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1
Done
|
Cut Each Tenderloin Into 6 2 Oz Medallions. |
|
2
Done
|
Place Between 2 Sheets of Heavy-Duty Plastic Wrap; Flatten to 1/4-"inch Thickness, Using a Meat Mallet or Rolling Pin. |
|
3
Done
|
Combine Flour, Salt, and Pepper; Dredge Pork in Flour Mixture. |
|
4
Done
|
Cook Half of the Pork in 1 1/2 Tablespoons Olive Oil in a Large Skillet Over Medium Heat About 2 Minutes on Each Side or Until Lightly Browned. |
|
5
Done
|
Remove from Skillet; Keep Warm. |
|
6
Done
|
Repeat Procedure With Remaining Pork and Olive Oil. |
|
7
Done
|
Add Wine and Lemon Juice to Skillet; Cook Until Thoroughly Heated. |
|
8
Done
|
Add Butter, Chopped Parsley, and Capers, Stirring Until Butter Melts. |
|
9
Done
|
Arrange Pork Medallions Over Fettuccine; Drizzle With Wine Mixture. |
|
10
Done
|
Garnish, If Desired. |
