Lemony pork piccata
Pork Loin Steak, Lean, raw
480 g, 4 x 120g
Plain White Flour
2 tablespoons, level
Chicken stock cube(s)
½ cube(s), 120ml
1 zest(s) of 1
Lemon Juice, Fresh
Capers, in Brine
- Put the pork between two pieces of clingfilm, then flatten with a rolling pin to a 5mm thickness.
- Put the flour in a shallow bowl, then season well. Coat the pork in the flour, shaking off any excess, then set aside on a plate.
- Melt two-thirds of the butter in a large nonstick frying pan over a high heat and add the olive oil. Sear the pork for 2 minutes on each side – you may need to do this in batches – then remove from the pan and set aside. Cover loosely with kitchen foil to keep warm.
- Add the shallot, garlic, stock, lemon juice and capers to the frying pan, then bring to the boil, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and cook, stirring occasionally, for 2 minutes until the sauce is slightly reduced. Stir in the remaining butter and season to taste. Return the pork and any resting juices to the pan, and turn to coat in the sauce.
- Meanwhile, cook the green beans in a pan of boiling water for 2-3 minutes until just tender, then drain. In a small bowl, combine the parsley, Parmesan and lemon zest.
- Divide the beans and pork between plates. Spoon the sauce over the pork then serve with the parsley mixture scattered over the top.