search
Quick Links
 
 
Page Tools
 

Email Hen House Market - Jasper mirabile

 
Your Name*
Your Email Address*

Recipient's Email Address*
(Separate up to 5 email addresses with commas.)

Personal Message

The email address(es) that you supply to use this service will only be used to send the requested page.

To help us distinguish between emails submitted by individuals and those automatically entered by software robots, please type the case-sensitive skewed letters shown here into the box below.
Email Code

* Denotes required information

Live! From Jasper's Kitchen
 
Pork Picatta
1 lb. pork tenderloin, cut in 1/4" slices
1 egg, beaten
2/3 c. all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 Small Shallot (minced)
4 tbsp. butter, divided
1 tbsp. lemon juice
1/4 cup chicken broth
1/4 cup white wine
Italian parsley (chopped) to garnish

Place tenderloin between 2 sheets of waxed paper and flatten to 1/8" thickness with mallet. Whisk eggs in shallow dish. Combine flour, salt and pepper in shallow dish. Stir well. Dip pork in egg mixture and then dredge in flour mixture.Heat 2 tablespoons butter in large skillet, add meat and shallot. Cook over medium heat until golden brown, turning once. Add remaining 2 tablespoons butter, chicken broth, Italian parsley, wine and lemon juice to skillet, reduce for 3 minutes, stirring to loosen pan particles. Season with salt.

Serve hot. Serves 3-4

Jasper's Notes: I always add a few teaspoons of capers to the pan while sauting for added flavor. This is an easy recipe and should only take 15 minutes to prepare! Serve with some buttered asparagus and a side dish of risotto!!!!