Here we have some Fake Veal Piccata. OK, it’s pork, because I’m cheap and my fiance has morals. But honestly, pork in place of veal is a terrific substitute that will please your taste buds and wallet.
Using chicken to make parm, picatta, marsala, whatever, isn’t exactly my favorite type of protein to work with. I’ll eat it all day, but not my top choice. When I was a kid I was obsessed with anything veal, I ate veal parm subs like it was going out of style. OK, I was a fat kid. Now that I’m a fat grown up (temporarily) my tastes have stayed true to my desire for all things baby cow. However, pork loin tastes shockingly similar.
The secret to this recipe is to pound the pork until it’s fork tender and shallow fry it in lots of butter cut with olive oil. Pounding the meat can seem daunting but it really isn’t and is quite cathartic. Beat meat, not your kids. You don’t need to have a meat mallet to do this, I didn’t. I’d rather use a rolling pin, especially a french one like this. https://amzn.to/2BRFVFB
You can either put the pork chop in a zip lock bag or cover it in plastic wrap. I like the bag route, but both work just fine. Also, if you don’t have a rolling pin or a mallet and or had a bad day you can literally just hit it with your hand. I’ve done this, it works. If you have never pounded out meat to make it thin, do it until the meat tears so you can get a feel for it. However tearing isn’t the goal but it’s a good barometer to learn how to do it correctly. For me I like it as thin as possible before it tears. Another important note, make sure that after you dredge your cutlets in flour you shake off the excess or it will get gummy. That’s it, hope you enjoy it as much as I did.
Faux Veal (Pork) Piccata
Ingredients
- 2 lbs Pork Loin Cutlets it's helpful if they're cut thin to begin with
- 1 cup Dry White Wine
- 1/4 cup Chicken Stock
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 3 cloves Garlic minced
- 1 tbsp Capers Some of the juice is OK
- 1 tbsp All Purpose Flour
- 1 tsp Cayenne Pepper Powder
- .5 tsp Paprika or Smoked Paprika
- 2 Cups All Purpose Flour For Dredging
Instructions
- Combine all dry ingredients together
- Pound pork cutlets as thin as possible covered in plastic wrap or in a zip lock bag
- Dredge pork cutlets in the dry ingredients
- In a large heavy bottomed frying pan heat butter and oil together until sizzling hot but not smoking
- Gently place the pork in the pan careful not to over crowd the pan, make in two batches if needed. Cook for about 4 minutes a side
- Remove cutlets leaving the oil and butter in the pan and place pork on a warm plate
- Fry up the the garlic for 30 second
- Sprinkle in the flour and stir constantly for two minutes
- Deglaze pan with white wine and reduce by half
- Add chicken stock and stir to combine
- Add lemon juice, capers and zest
- If at this point it's too thick add water, if too thin reduce a bit more
- Place pork back into pan and spoon sauce over top flipping to make sure they get sauced up.
- Serve with pasta, roasted potatoes, zoodles or whatever you like!
Ummm…I think you left out the “dry ingredients” that the pork must be dredged in…
You are correct – AP Flour.