Chicken Piccata was one of the first things I learned to cook as a grownup. I always felt fancy making it because it had capers. This seemed exotic and sophisticated to me. I thought I had perfected my recipe over the last 5 or so years, but then I tried this pork version. This was another triumph from America’s Test Kitchen: 30-Minute Suppers. I made it a couple of weeks ago, the first thing I tried in this book. It’s taken me ages to post, but it was phenomenally good so better late than never. Rather than using chicken or veal scaloppine, this uses simple and cheap pork cutlets. The other white meat indeed.
Pork Cutlets Piccata (adapted from America’s Test Kitchen: 30-Minute Suppers)
Serves 4 (I halved everything, once again)
8 thin-cut boneless pork cutlets, 3-4ounces each
Salt and pepper
1/2 cup flour
5 tablespoons unsalted butter, cut into pieces
2 tablespoons drained capers
2 minced garlic cloves
1 cup low-sodium chicken broth
1/2 cup white wine
1 tablespoon zest and 3 tablespoons juice from 1 lemon
2 tablespoons finely chopped parsley