Pork Piccata - Wcdj16B
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork tenderloin
|
|
| ½ | cup |
salad dressing
or mayonnaise |
|
| ¼ | cup |
seasoned dry bread crumbs
|
|
| 1 | tablespoon |
Parmesan cheese
rated |
|
| 1 | tablespoon |
margarine
|
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
milk
|
|
| 1 | tablespoon |
capers
drained , optional |
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork tenderloin
|
|
| 118 | ml |
salad dressing
or mayonnaise |
|
| 59 | ml |
seasoned dry bread crumbs
|
|
| 15 | ml |
Parmesan cheese
rated |
|
| 15 | ml |
margarine
|
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
milk
|
|
| 15 | ml |
capers
drained , optional |
|
| 5 | ml |
lemon juice
|
|
Directions
Slice pork into ¾ inch slices; pound to ¼ inch thickness.
Spread pork generously w/ ¼ cup salad dressing.
Combine crumbs and cheese.
Coat pork w/ crumb mixture.
Melt margarine. Add garlic; cook until tender.
Reduce heat.
Add pork; cook until meat is no longer pink.
Combine remaining salad dressing, milk, capers and juice; mix well.
Serve with pork.
Serve w/ your favorite accompaniments.
