Pork Piccata Food

PORK PICCATA

Steps:

• Pound chops between sheets of plastic wrap with flat side of meat mallet.
• Cut meat into bite-sized pieces.
• Mix flour, salt and pepper.
• Dip pieces in flour mixture.
• Cut 6-8 paper thin slices of lemon.
• Set aside.
• Squeeze remaining lemon for juice (you should have about 1/4 cup).
• Brown pork pieces in olive oil and remove from pan.
• Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
• Cover and simmer for 15 min.
• Remove lemon slices and discard.
• Remove meat from pan and keep warm.
• Add remaining broth, simmer for about 5 min.
• then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
• This adds a nice gloss to the sauce.
• Return meat to pan to warm.

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

PORK CHOP PICCATA WITH SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
• Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
• Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
• Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
• Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

PEACH PORK PICANTE

Steps:

• Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.

PORK PICCATA

Steps:

• Slice tenderloin into 1/2 inch pieces.
• Dredge in breadcrumbs.
• Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
• Remove pork from pan and reduce heat to medium.
• Add shallots and garlic to pan and cook for 45 seconds.
• Add broth and lemon juice, scraping pan to loosen any browned bits.
• Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
• Return pork to pan and cook 5- 10 minutes until thoroughly heated.
• Serve over garlic mashed potatoes or rice.

PORK PICCATA

Steps:

• Cut each tenderloin piece into 6 equal portions. Place each tenderloin piece between two pieces of plastic wrap. Pound to 1/8-inch thickness. Coat each piece with flour combined with tarragon, salt and pepper; shake off excess. Melt butter in a large heavy skillet over meidum-high heat; stir in oil. Brown tenderloin pieces 2-3 minutes per side or until browned. Remove to serving platter and keep warm. Stir in wine and lemon juice. Bring to boil; cook 7 minutes. Stir in capers. Serve sauce over pork. Serve with lemon slices.

PORK PICCATA MY WAY

Steps:

• Cut each tenderloin into 6 (2 oz) medallions.
• Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
• Combine flour, salt, and pepper; dredge pork in flour mixture.
• 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.
• Remove from skillet; keep warm.
• Repeat procedure with remaining pork and olive oil.
• Add wine and lemon juice to skillet; cook until thoroughly heated.
• Add butter, chopped parsley, and capers, stirring until butter melts.
• Arrange pork medallions over fettuccine; drizzle with wine mixture.
• Garnish, if desired.
• Serve immediately.