Pork Piccata - Wcdj16B

This pork piccata takes a different route than the classic veal or chicken version. Tenderloin medallions get pounded thin, coated in a mix of seasoned breadcrumbs and Parmesan, then pan-fried in garlic-infused margarine until that crust turns golden and crunchy.

Pounding the pork to ¼ inch is what makes this work. Thin cutlets cook fast and evenly, so you get tender meat with no dry spots. The Parmesan in the breading browns beautifully and adds a savory bite that pairs with the tangy caper sauce.

The sauce comes together while the pork rests: salad dressing, milk, capers, and lemon juice whisked into a creamy, briny drizzle. It’s unconventional but it hits all the right notes of acid and richness that a traditional piccata sauce delivers.

Chef Tips

• Pound the pork between plastic wrap to prevent tearing. Even thickness means even cooking.
• Keep the heat at medium-low once the pork goes in. The breadcrumb coating burns fast over high heat, and pork tenderloin dries out if rushed.
• Don’t skip the capers. That salty, vinegary pop is what makes piccata taste like piccata.
• Let the garlic cook gently until fragrant before adding the pork. Burned garlic turns bitter and will ruin the dish.

Variations

• Swap pork tenderloin for boneless chicken breast pounded thin for a more traditional piccata.
• Add a splash of white wine to the sauce for brightness and depth.
• Use panko breadcrumbs instead of seasoned crumbs for an extra-crunchy coating.