Pork Piccata

By Tamipri

Ingredients

• 1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 12 pork cutlets, (about 2 1/2 lbs.)
• 1/4 c. olive oil, divided
• 1/2 c. dry white wine
• 1 c. chicken broth
• 3/4 c. seeded and chopped tomatoes
• 2 Tb. fresh lemon juice
• 1 Tb. chopped fresh parsley
• 1 Tb. capers
• 1 (16 oz.) pkg. orzo, cooked and kept warm

Details

Servings 8

Preparation

Step 1

In a shallow dish, combine flour, salt and pepper. Dredge pork cutlets in flour mixture. In a large nonstick skillet, heat 2 Tb. olive oil over medium-high heat. Add 6 pork cutlets to pan and cook, for 2 minutes per side, or until golden brown. Remove from pan, and set aside. Repeat procedure with remaining 2 Tb. oil and remaining 6 cutlets; remove from pan, and set aside.

Add wine to pan, and cook for 3 minutes, scraping pan with wooden spoon to remove browned bits. Stir in broth, tomatoes, juice, parsley, and capers. Cook for 5 minutes, or until sauce is slightly thickened. Return pork to pan, and cook for 3-4 minutes, or until hot. Serve pork over orzo.

Good side
Stir-Fried Snow Peas and Red Pepper: In a large skillet, heat 1 Tb. olive oil over medium-high heat. Add 1 minced clove of garlic and cook for 1 minute. Add 2 (8 oz.) pkg. fresh snow peas (trimmed) and 1/2 red bell pepper (cut into thin strips); cook, stirring frequently, for 3-4 minutes, or until desired degree of tenderness. Serve immediately.