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Pork Tenderloin Piccata

southern.chef's picture
  Pork tenderloin 1 Pound, diagonally cut into 0.25 inch slices
  Egg 1 , beaten
  Milk 1⁄4 Cup (4 tbs)
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs), divided
  Lemon juice 1 Tablespoon

Place tenderloin between 2 sheets of waxed paper, and flatten to 1/8-inch thickness with a meat mallet or rolling pin.
Set aside.
Combine egg and milk in a shallow dish, mix well.
Combine flour, salt, and pepper in a shallow dish, stir well.
Dip pork into egg mixture, and dredge in flour mixture.
Heat 2 tablespoons butter in a large skillet, add meat, and cook over medium heat until golden brown, turning once.
Keep warm on a serving platter.
Add remaining 2 tablespoons butter and lemon juice to skillet, cook 1 minute, stirring to loosen pan particles.
Pour over pork, garnish with lemon slices, if desired.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 340 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 9.2 g46.2%

Trans Fat 0 g

Cholesterol 158.2 mg52.7%

Sodium 329.1 mg13.7%

Total Carbohydrates 17 g5.7%

Dietary Fiber 0.59 g2.4%

Sugars 1 g

Protein 28 g55.5%

Vitamin A 8.6% Vitamin C 2.9%

Calcium 3.6% Iron 12.8%

*Based on a 2000 Calorie diet

Pork Tenderloin Piccata Recipe