Pork Piccata with Lemon and Capers

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Pork Piccata with Lemon and Capers

2-pound pork loin
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
1½ tablespoons extra-virgin olive oil
2 garlic cloves, crushed
¼ cup chopped green onion bottoms (white part)
2 cups sliced baby portabella mushrooms
¼ cup lemon juice
½ cup dry white wine
2 tablespoons capers, drained
¼ cup chopped parsley
¼ cup chopped green onion tops (green part)
2 lemons, sliced
2 cups cooked fettuccini

Slice pork across the grain, into approximately 8 ½"-thick pieces. Place slices in a single layer between two sheets of plastic wrap. With the flat side of a meat tenderizer mallet, gently and evenly tap the slices until they are ¼" thick.

Cook pasta according to directions, and place on a serving platter.

On a plate, combine the flour, salt and pepper. Press each pork cutlet into the flour mixture until thoroughly covered. Shake off excess flour.

In a large nonstick skillet, over medium-high heat, melt butter, and sauté half the cutlets for 3 minutes on one side and then 2 minutes on the other. Remove cutlets to top of the pasta on the serving platter. Sauté the remaining cutlets and again remove to serving platter.

Wipe skillet clean, and add olive oil. Add garlic and chopped green onion bottoms, and sauté until soft. Add mushrooms, and sauté until soft and beginning to brown, stirring constantly. Stir in lemon juice and wine. While still stirring, add capers, parsley and chopped green onion tops. Continue cooking to reduce liquid and concentrate flavors.

Place lemon slices on top of sauce for 20 seconds, long enough to soften them. Pour sauce over cutlets and fettuccini, and serve hot.

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