Easy Thin Sliced Pork Piccata

 Easy Thin Sliced Pork Piccata

By Sharon Feldman

Serves: 2


  • ¾ cup all-purpose flour
  • ½ teaspoon ground black pepper
  • 4 (2ounce) thin cut pork cutlets
  • ½ stick (1/4 cup) of unsalted butter
  • ¾ cup of chicken broth (or white wine, or mix ½ and ½)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon chopped parsley (Optional)
  • 1 tablespoon capers, rinsed (Optional)


Combine flour with black pepper, Dredge pork cutlet in flour.

Melt 2 tablespoons butter in a skillet over medium heat until sizzling. Add the pork cutlets, turning once after 6-10 minutes or until golden brown on both sides. Remove cutlets to a heated plate. Cover and keep warm.

Add the broth (or wine), lemon juice, lemon zest and capers (if using) to the skillet. Add the remaining 2 tablespoons butter, using a whisk until smooth.

Pour sauce over the pork cutlets and sprinkle with parsley.

*I served this with roasted spaghetti squash… a little olive oil, salt and pepper and some garlic feta cheese.

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