Low carb pork piccata features tender boneless pork loin medallions cooked until crisp and served with a delicious lemon butter caper sauce.
INGREDIENTS
1 1/2 pounds boneless pork loin chops
2 teaspoons cornstarch* or arrowroot
1/2 cup almond flour
1 teaspoon dried parsley
1/8 teaspoon salt
pinches a few pepper
1/2 cup dry white wine
2 cloves garlic minced
1/2 cup chicken broth (or more as needed)
1/3 cup lemon juice
2 tablespoons whole capers, drained
2 tablespoons chopped fresh parsley
salt and pepper to taste
oil for frying
thinly sliced lemon for garnish
INSTRUCTIONS
*The small amount of cornstarch or arrowroot powder helps thicken the sauce.
PREPARATION:
Line a sheet pan with foil, spray with baking spray and set aside. Mince the parsley, mince the garlic cloves and measure the wine, chicken broth, lemon juice, and capers. Have them all ready near the stove. Place the serving platter near the stove.
Preparing the Pork: Dry the pork with a paper towel. Place a portion of pork loin in a large zip loc bag, leaving it unzipped, and pound each cutlet thinly with a meat mallet, flipping the bag over to pound both sides. Place the flattened pork loin cutlets on the sheet pan. Season one side with salt and pepper, and then the other. Stack pork on a dinner plate.
BREADING:
On a dinner plate, mix the cornstarch (or arrowroot) with the almond meal, 1 teaspoon of dried parsley, salt and pepper.
With your fingers, pick up a pork cutlet and place it into the low carb coating. Push and wiggle the pork in the coating then flip to coat the other side. Do this a few times to get a nice even coating. Pat off any excess. Place the coated pork loin cutlet on a sheet pan and continue the process until all of the cutlets have been coated.
COOKING:
Heat a large frying pan on medium-high heat. When it is hot, add the oil and then add 1-2 of the coated pieces of pork loin in the pan. Brown on one side, flip with a fork and brown on the other side. This doesn't take very long if your pork loin is thin. Transfer the cooked pieces to the serving plate and cover loosely with foil. Continue browning all of the pork loin.
