Bryan's Stuff

   
Pork Recipes

     Pork Piccatta

1 Pork Tenderloin Cut evenly into quarters. Place each quarter into a gallon baggy or between cellophane and pound out to a ¼ to a ½ inch even thickness.

1 Cup Flour
1 Tablespoon Garlic Powder Combine in a container for dredging

4 Eggs 4 Tablespoons Milk Combine in a container for dreding

1 Cup Italian Bread Crumbs 1 Tablespoon Salt 1 Tablespoon Pepper 1 Tablespoon Thyme Combine in a container for dredging

1 Tablespoon Olive Oil per Cutlet Cook in a skillet at medium heat. About 3 to 4 minutes per side. Be careful not to burn the crust. You are looking for a crispy golden crust. Place cutlets in the oven at 170 to keep warm

Add to the skillet 1/8 Cup of the remaining flour 2 Tablespoons Olive Oil Stir for 2 minutes

Add to the skillet 1 Cup White Wine 1 Large Shallot Chopped ¼ Cup Lemmon Juice 2oz. Jar Capers (Capotes) drained of their liquid (Capotes there is a difference vs. Nonpareils) Cook down until a gravy consistency has formed Pour evenly over the cutlets or pour into ramekins as a dipping sauce