My inspiration for this recipe came from the picatta al limone. I substitute pork loin instead veal and it wasn't easy to find veal in any supermarket here in Taiwan. This dish reminds me, when we had lunch in a quaint restaurant in Amalfi Italy back many years ago. It's absolutely wonderful and simple!
Ingredients:
530g pork loin
1½ cup plain flour
1 tbsp black and green peppercorns
3 tbsp olive oil
20g butter
4 tbsp lemon juice
2 tbsp fresh chopped parsley
1 lemon zest
1 cup white wine
250ml chicken stock
1 salted caper, plus 10 caperberries
salt.
Preparation:
Ingredients:
530g pork loin
1½ cup plain flour
1 tbsp black and green peppercorns
3 tbsp olive oil
20g butter
4 tbsp lemon juice
2 tbsp fresh chopped parsley
1 lemon zest
1 cup white wine
250ml chicken stock
1 salted caper, plus 10 caperberries
salt.
Preparation:
1. Grind the peppercorns in a pestle and mortar bowl.
2. Mix the flour with some salt and fresh ground pepper.
3. Cut the pork loin into thin between 10-12 slices.
4. Meanwhile, heat olive oil and butter in a large skillet.
5. Dredge the loin in flour and lightly coat each sides.
6. Fry the first batch of pork loin over medium moderately heat for 3 minutes on each side or until golden. Transfer to a warm plate.
7. Add the wine to the skillet where you just remove the pork.
8. Simmer, until reduced by half. Stir to collect the browned goodies the pork left behind.
9. Add the chicken stock and boil for 5 minutes.
10. Add the capers, lemon and cook, stirring for 1 minute.
11. Add parsley, season with a little salt and more ground black pepper.
12. Then return the pork to the skillet and heat through thoroughly.
13. Sprinkle with more chopped parsley, caperberries and lemon zest. Serve and chill!
