Lemon Pork Picatta


  I like these for a quick main dish for dinner. The flavor is excellent, they are fast to get to the table and I use Gluten Free rice flour so that I can eat them also. Any of the GF flours would work here. We happen to like the rice flour for breading as it is light and makes an excellent breading even if you do not need the Gluten Free flours. Another great recipe from the Land O Lakes Heritage cookbook.
Lemon Pork Picatta 
15 minutes    4 servings
For a quick main dish dip pork cutlets in lemon and a light flour mixture, then pan fry. 
1/2 cup all-purpose flour 
1/2 teaspoon salt 
½  teaspoon coarsely ground pepper 
¼ cup lemon juice 
1 pound pork cutlets* 
In 9-inch pie pan stir together flour, salt and pepper. In medium bowl place lemon juice. Dip pork cutlets in lemon juice; lightly coat both sides of pork cutlets with flour mixture. In 10-inch skillet melt 2 tablespoons butter over medium heat until sizzling. Place 4 to 
6 pork cutlets in melted butter; cook until browned (2 to 4 minutes on each side). Remove pork cutlets to serving platter; keep warm. Repeat with remaining butter and pork cutlets. 
¼ cup butter or margarine 
*1 pound boneless pork loin roast, sliced 1/4-inch, can be substituted for 1 pound pork cutlets. Meat cutter can slice pork loin roast at meat counter or freeze roast for 2 to 3 hours for easier slicing. 
Nutrition Information (1 serving) • Calories 300 • Protein 26g • Carbohydrate 13g • Fat 16g • Cholesterol 110mg • Sodium 441mg 

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