I love veal piccata, but veal is ridiculously expensive, if you can even find it at the market. Author Jeff Smith introduced this pork version in his Frugal Gourmet cookbook. I think it’s one of the best recipes in the whole book. As usual, I’ve tweaked it a bit. This is how I make it.
This is a great dinner choice for hot weather. You don’t have to turn on the oven, and the time spent over the stove is minimal. Plus, the lemon flavor seems refreshing on summer evenings.
I make pork piccata for company quite a bit, as pork roasts are relatively inexpensive. This Italian recipe goes well with asparagus or broccoli, and a white bean salad. If you make the salad ahead of time, and have the veggies ready to microwave or steam, you won’t need to spend too much time at the stove instead of with your guests. (If you try to make the pork ahead of time, the sauce seems to disappear into the meat.)