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Description
Classically made with a veal cutlet, the Piccata preparation of lightly floured and quickly sautéed cutlets lends itself perfect to tender pork. Serve with buttered broccoli spears, sliced tomatoes garnished with blue cheese and warm dinner rolls.
Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin
- 3 Tbsp. flour
- 2 tsp. lemon pepper
- 2 tsp. butter
- 1/4 cup dry sherry
- 1/4 cup lemon juice
- 6 slices lemon (thin)
- 4 Tbsp. capers (drained)
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Directions
- Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper. Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7-8 minutes total. Add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened. Serve garnished with lemon slices and capers.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium430mg18% |
| Potassium560mg16% |
| Protein28g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C25% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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