PORK LOIN PICCATA

Pork Loin Piccata image

Provided by Amy H.

Categories Pork

Time 55m

Number Of Ingredients 14

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olive oil for frying
1 lb pork tenderloin, sliced into 1/4 inch slices
2 eggs, beaten
1 c milk
2 c cup all purpose flour
1 tsp salt
1/2 tsp ground pepper
1/4 c butter
1/4 c flour
1 Tbsp lemon juice
1 c chicken broth
1 Tbsp white wine
chopped fresh parsley for garnish (optional)
lemon slices for garnish (optional)

Steps:

1. Place the tenderloin between two sheets of waxed paper and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Set aside.
2. Combine egg and milk in a shallow dish; mix well. Combine flour, salt and pepper in a shallow dish. Stir well. Dip pork into egg mixture and roll in flour mixture.
3. Coat a large skillet with about 1/4 inch olive oil and heat over medium heat; When hot, add meat and cook until golden brown and cooked through; turning once. About 3-4 minutes on each side. Add a bit more oil only if needed during the cooking process. Keep warm on a serving platter.
4. Drain oil and wipe pan clean. Melt 1/4 cup butter in skillet. Add flour to melted butter and stir until well blended and only very slightly browned. Add chicken broth and lemon juice to skillet; cook 2-3 minutes until thickened. Remove from heat and stir in 1 Tbsp. white wine. Pour over pork; garnish with lemon slices and fresh parsley if desired. Serve with rice or pasta.