What is Pork Piccata?

Pork Piccata is a classic Italian dish that features thin pork chops coated in flour and pan-fried until golden brown. The chops are then topped with a tangy lemon-butter sauce that is infused with capers and white wine. This dish is typically served with pasta or rice and is a popular choice for a quick and easy weeknight meal.

History of Pork Piccata

The origins of Pork Piccata can be traced back to the northern Italian region of Lombardy. The dish is believed to have been created in the city of Milan in the 19th century. The name “piccata” comes from the Italian word “piccare,” which means “to prick.” This refers to the process of pounding the pork chops thin before cooking them.

Ingredients in Pork Piccata

The main ingredients in Pork Piccata are:

  • Thin pork chops
  • All-purpose flour
  • Salt and pepper
  • Olive oil
  • Butter
  • White wine
  • Lemon juice
  • Capers

How to Make Pork Piccata

To make Pork Piccata, follow these steps:

  1. Preheat a large skillet over medium heat.
  2. Season the pork chops with salt and pepper.
  3. Dredge the pork chops in flour.
  4. Add olive oil to the skillet and cook the pork chops for 2-3 minutes per side, or until golden brown.
  5. Remove the pork chops from the skillet and set aside.
  6. Add butter to the skillet and melt over medium heat.
  7. Add white wine to the skillet and cook for 1 minute, or until reduced by half.
  8. Add lemon juice, capers, and salt and pepper to taste.
  9. Bring the sauce to a simmer and cook for 2-3 minutes, or until thickened.
  10. Return the pork chops to the skillet and cook for 1 minute per side, or until heated through.
  11. Serve the Pork Piccata with pasta or rice.

Tips for Making Pork Piccata

Here are a few tips for making the best Pork Piccata:

  • Use thin pork chops for best results.
  • Season the pork chops generously with salt and pepper.
  • Dredge the pork chops in flour to help them brown evenly.
  • Cook the pork chops over medium heat to prevent them from burning.
  • Don’t overcook the pork chops, or they will become tough.
  • Add white wine to the sauce for a touch of acidity.
  • Add capers to the sauce for a salty and briny flavor.
  • Serve the Pork Piccata with pasta or rice to soak up the delicious sauce.

Pork Scallopini with Capers | Food Channel L Recipes


What is piccata sauce made of?

Made with white wine, butter, capers, and extra virgin olive oil, our piccata sauce brings the robust and bold flavor of capers, with a lemony background for a fantastic finish. Served with spaghetti, let’s cook this dish together!

What does piccata mean in Italian?

Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.

Where does chicken piccata come from?

Chicken piccata as we know it doesn’t actually seem to have origins in Italy. It’s likely an Italian-American invention, a derivative of a couple of different classic Italian cooking techniques, like scaloppine which means “thin slices of meat (such as veal) sautéed or coated with flour and fried”.

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