Piccata ~ Just add Pork, Chicken or Veal

I love Piccata.  This simple, light meal is great when you have a lighter appetite or on summer nights when you just want something refreshing to eat for dinner.  The Lemon Scented Pasta is a great accompaniment for this dish (recipe will follow).  Serve with a green salad and Viola!  dinner is served!


2-4 Thin cut, boneless medallions (pork, chicken breast, or veal)

1 egg mixed with 2 Tbsp. water to make an egg wash

Flour for dredging

2 Tbsp. oil for frying

2 cloves garlic, minced

1/4 C. White wine or cream sherry

1/4 C. Lemon juice

4 Tbsp. butter

1/2 tsp. dried Thyme

1-2 Tbsp. capers (get the brined capers, not the salted capers)

3 Green onions, chopped (set aside 1 Tbsp.)

Salt and Pepper to taste

lemon slices for garnish

Lightly salt and pepper meat medallions.  Heat oil in skillet (I like cast iron, but stainless steel would be a close second.  Don’t use non stick cookware if you can avoid it.  We want a nice golden crust on the meat).  Dip medallions in egg wash, then dredge in flour and place in preheated oil.  Fry on both sides until cooked through (time will vary depending on the thickness of the medallions as well as choice of meat).  Remove medallions from pan and add the chopped garlic, cook and stir for 1 minute.  Add wine, lemon juice, and thyme  to skillet and cook down until reduced by half.  Stir in butter, and capers.  Return meat medallions to pan and heat through.  Serve over Lemon Scented Pasta.  Garnish with the reserved green onion and lemon slices.

Lemon Scented Pasta

zest from 1 lemon

1 Tbsp. lemon juice

2 Tbsp. Olive Oil

8 oz. cooked pasta (Angel hair, spaghetti, or fettuccine), reserve some of the pasta water

(1 Tbsp. reserved green onion)

Bring salted water to a boil and cook pasta according to package directions.  Remove from water with a pasta fork or slotted spoon and toss with lemon zest, juice, and olive oil.  Add enough pasta water one spoon at a time until pasta is loose and well coated.  Top with Piccata and garnish with the reserved green onions and lemon slices.

Published in: on April 19, 2011 at 12:13 PM  Comments (2)  

The URI to TrackBack this entry is: https://sweetkd.wordpress.com/2011/04/19/piccata-just-add-pork-chicken-or-veal/trackback/

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. Yum! My husband will love this! It sounds like the perfect warm weather dinner. Thanks for sharing!

  2. I love this recipe. The Lemon Scented Pasta would also be good with tuna for a light lunch (or any other fish). I also had a friend tell me that the Piccata sauce goes great with just about any fish. I will be trying that soon as well. Awww….food, how I love it! LOL I hope you and your hubby enjoy this recipe! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: