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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 596.3
  • Total Fat: 34.0 g
  • Cholesterol: 198.4 mg
  • Sodium: 2,289.9 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 39.9 g

View full nutritional breakdown of Pork Picatta calories by ingredient
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Pork Picatta

Submitted by: CJWARD4


Number of Servings: 4

Ingredients

    1 lb Pork Tenderloin - cut in 1/4" slices
    1 egg (beaten)
    2/3 C all purpose flour
    1/2 tsp salt
    1/4 tsp pepper
    1 small shallot (minced)
    4 T butter divided
    1 T lemon juice
    1/2 C chicken broth
    1/4 C white wine
    Italian Parsley chopped
    For Asparagus-
    4 T Butter
    2 t Black Pepper
    16 Asparagus Spears
    4 t Garlic Salt


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Directions

Place Tenderloin between 2 sheets of waxed paper and flatten to 1/8" thickness with mallet. Whisk egg in shallow dish. Combine flour, salt, and pepper in shallow dish. Stir well. Dip pork in egg mixture then dredge in flour mixture. Heat 2 tablespoons of butter in large skillet, add meat and shallot. Cook over medium heat until golden brown, turning once. Add remaining 2 tablespoons butter, chicken broth, italian parsley, wine and lemon juice to skillet, reduce for 3 minutes, stirring to loosen pan particles. Season with salt. Serve Hot. While cooking pork, melt butter over asparagus, sprinkle with garlic salt and pepper, roast in oven for 10 minutes.

Serving Size: serves 4






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