By Kim Hardesty
Low carb pork piccata features tender boneless pork loin medallions cooked until crisp and served with a delicious lemon butter caper sauce.
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Piccata is a great tasting and versatile dish. I first time I had Chicken Piccata was in a restaurant. But its one of those recipes in which you can sub veal, pork, or even fish.
I like recipes that can be changed to suit a mood or the availability in your freezer! I like using pork loin for my Piccata because it is tender like veal - more tender than chicken, and tastes absolutely fabulousprepared this way.
I have been preparing Chicken and Pork Piccata for many years, but only gluten-free and low carb for the last seven. I have tried ingredients in different combinations, but I enjoy this recipe the best.
For those low carbers who are surprised about the addition of cornstarch or arrowroot powder in the coating, it's needed to help thicken the sauce. The pork loin ends up crispy and the sauce will have a nice body.
Of course, feel free to tailor the recipe to your needs, that's what I do in order to feed my family and create recipes for this blog. But, if you can, try it this way first because it's delicious.
I have streamlined the breading procedure and it not only saves time, but it eliminates the messy egg and helps keep the carbs down to a minimum. There is no "flouring" or "egging" here -- just a nice, thin, crispy, low carb, gluten-free crust.
From start to finish, this dish took me about 40 minutes to prepare. That was including gathering dishes, ingredients and everything. The good thing is that while the pork lion is cooking, there is plenty of time to rinse off plates and put them in the dishwasher and clean-up - or make a nice side of salad or pasta.
Low Carb Pork Piccata is 7 Net Carb per serving
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Low Carb Pork Piccata
Low carb pork piccata features tender boneless pork loin medallions cooked until crisp and served with a delicious lemon butter caper sauce.
5 from 5 votes
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Course: Dinner
Cuisine: Italian
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 276kcal
Author: lowcarbmaven.com
Ingredients
- 1 ½ pounds boneless pork loin chops
- 2 teaspoons cornstarch* or arrowroot
- ½ cup almond flour
- 1 teaspoon dried parsley
- ⅛ teaspoon salt
- pinches a few pepper
- ½ cup dry white wine
- 2 cloves garlic minced
- ½ cup chicken broth (or more as needed)
- ⅓ 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.
Piccata Sauce:
Turn the heat off under the pan. Pour the wine into the pan and then turn the heat back on to medium. Scrape-up all of the brown bits from the pan and add the garlic. Saute the garlic for a moment, then add the lemon juice and the chicken broth. Let it come up to a simmer. The sauce should be thickening by now.
If sauce gets too thick, simply add more stock. Add the capers and heat through. Add the chopped parsley and swirl around in the pan. I like to add about 2 tablespoons of butter to finish it off but you can add olive oil, or leave as it is.
Pour the sauce over the pork and serve. Serves 6.
Notes
As with other recipes that call for frying in oil, I did not even attempt to account for the amount of fat the coated pork loin may of soaked up during cooking.
Also, if the capers are added to the sauce too early, the sauce will turn a weird grayish-brownish-greenish color. It's best to wait to the end.
Nutrition Facts Low Carb Pork Piccata Amount Per Serving Calories 276Calories from Fat 135 % Daily Value* Fat 15g23% Carbohydrates 8g3% Fiber 2g8% Protein 25g50% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 276kcal | Carbohydrates: 8g | Protein: 25g | Fat: 15g | Fiber: 2g
More Almond Flour
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Reader Interactions
Comments
Ken
Made this last night, it was delicious. I didn't have dried or fresh parsley so I sub with dried oregano and fresh cilantro, everything else the same.
Thank you for such great low carb recipes.
Reply
Karen Thompson
Not sure if I cooked the pork at too high of a heat, but the oil was mostly black by the time I finished cooking all 3 batches of pork. I’m assuming it was burned almond flour. I was afraid to use it for the sauce. I poured it all out before making the sauce. I added a little xanthan gum to thicken the sauce. did you have any issues with the oil turning black? It turned out delicious, though!
Reply
Kim Hardesty
It sounds like the heat was just a tad too high, Karen. The almond flour can get dark, but because I pounded my pork really thin, it cooked very quickly. All burners are different so maybe you need your heat turned down just a little and the pork pounded thinner to cooker more quickly. -Kim
Reply
Marty
I'm lost as to what the point of preparing a sheet pan is. Seems like an unnecessary step, maybe I'm missing something? The only reference to the sheet pan is for holding the cutlets until fried.
Reply
Sherry Courtemanche
This is delicious! We late a bit more low key on the lemon, but great recipe well laid out.
SherryReply
Michelle
I made this for dinner tonight and it was delicious ! Think I cooked my pork chops on too high of heat initially so my sauce was a bit darker than pictured. I did add extra butter and lemon as well, but I love lemon.
Thank you for the recipe!!Reply
Kim
I'm so glad you liked the recipe, Michelle. It's one of my favorites. Have a wonderful weekend! -Kim
Reply
Mark Taylor
Could this be cooked ahead and frozen for later?
Reply
Kim
I have never frozen this recipe, Mark. I would thaw in the refrigerator and reheat gently. -Kim
Reply
Sueb
Made this today using veal scallopine..it was phenomenal..thank you.....
Reply
Sharona L
I really love how you put all the steps and details of what to do within your recipe. As a pretty disorganized cook, I am very excited to make this recipe.
Reply
Benita
Add covered page. Couldn't read instructions. Winged it. Was delish!
Reply
Kim
Benita, I am so sorry about the ad problem I have been having. I found out that it is caused by the "jump to recipe" button - which I really like having for readers to use. I am glad it came out okay. Thanks for letting me know you had problems viewing the recipe. I will continue to trouble shoot the problem. Thanks for taking the time to comment and let me know of the problem and that you like the recipe. Have a wonderful week. -Kim
Reply
Vicki
Here is my twist on your delicious recipe - i blasted a bag of plain pork rinds in my food processor and added the parm to that mixture. I didn't have almond flour so I figured this would work. I also didn't have any fresh or dry parsley so it got left out all together. Instead of oil, I had some fresh lard from my local latin market for frying - this keeps it's heat nicely and doesn't brown too much like oil would. I drained it before making the sauce but through a screen to keep all those yummy bits for the pan! Once I was in the sauce portion of the cooking process, I used very little corn starch mixed in with the chicken broth and wow - this stuff is amazing! The lemon and capers are so delicious on the cooked cutlets - Thank you for this recipe, it will be made again and again at my house!
Reply
Kim
Hi Vicki! Thanks for sharing your tweak on the recipe. I use the pork rind and parmesan trick on the Skillet Chicken Parmesan recipe so I'm sure it was just as good on this pork picatta! Good call. Thanks for reminding readers that there are alternatives to nuts. Your dinner sounds amazing. Thanks for again for sharing. Have a great night. -Kim
Reply
Ann
What kind of wine do you recommend using for this recipe?
Reply
Kim
Hi Ann. I just use dry white wine like Chardonnay. If you live in the U.S. Trader Joe has great wines for $3 - called their "three buck Chucks". They have 5-6 varieties. Have a great weekend. -Kim
Reply
Barbara
I love chicken piccata and so does my family so I am very excited to try this. I'm sure it will be yummy!! We are on the keto diet and I'm rebuilding my recipe collection with new things! I appreciate you including the nutritional info and I love your detailed instructions!! I am going to make my daughter a recipe book for one of her wedding shower gifts and this one is being printed out because she will benefit from your detailed writing!
Thanks again!Reply
Kim
Hi Barbara. I love chicken piccata, too. It's one of my faves! I almost revised the recipe on this post the other day to simplify it, assuming that people already knew how to do most of the steps. I'm glad you appreciated the detailed instructions. Perhaps I'll keep it as is for a little longer... Congratulations on the engagement of your daughter. Reading that brought back memories for me. I can't think of anything more special than a recipe book filled of the tried and true recipes of home so that she can continue the food-traditions of the family as well as add some of her own. Good luck with the shower and the wedding! -Kim
Reply
Linda
Thank you for such detailed instructions! It gives me the courage to try making this dish. My son is a chef @ local Inn and maybe he will want to try this also.
Reply
Kim
Linda, what a nice thing to say. Thank you so much! Please check back and let me know how it went. Have a nice week! -Kim
Reply
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