You are here

Pork Tenderloin Piccata

southern.chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Interest: 
Party
Servings: 
4

Rate It

Your rating: None
4.145
Average: 4.1 (20 votes)