Because the pork is so thin, it cooks very quickly. Serve this flavorful pork piccata over a bed of spinach pasta (recipe follows.)
Savory Pork Piccata
1 ¼ pounds pork cutlets or pork loin, sliced and pounded thin
½ teaspoons black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoons lemon juice
1 teaspoon chicken flavored instant bouillon or 1 bouillon cube
2 Tablespoons chopped parsley
1 ½ teaspoons capers, coarsely chopped
lemon wedges, optional for garnish
Season cutlets with pepper. Heat olive oil and 1 tablespoon butter in a large skillet just until butter melts.
Add cutlets, cook until browned on bottom, turn and brown other side, cook until cutlets are cooked through. Remove to a platter and keep warm.
Discard the fat from the skillet, add the lemon juice, bouillon and ¾ cup of water to the skillet. Stir to loosen brown bits. Boil rapidly for 3 or 4 minutes until reduced and syrupy.
Remove skillet from heat, whisk in the 1 tablespoon of remaining butter until sauce thickens slightly. Add parsley and capers.
Serve over spinach pasta, spoon sauce over all. Garnish with lemon wedges if desired.
½ – 1 pound spinach
1 – 2 teaspoons olive oil
1 clove garlic, minced
1 pound spaghetti or linguini, cooked to al dente
Heat the olive oil in a skillet. Add the garlic and stir for 10-20 seconds.
Add the spinach and sauté until limp.
Remove from the heat and toss with the pasta. Serve pasta topped with Pork Piccata.