Gluten free Pork Piccata

Gluten free Pork Piccata

Nov. 11, 2011       Piccata sauce is one of our favorites, but due to the amount of butter required to make the sauce, I don’t prepare it too often.  I’ve tried concocting  “low calorie” piccata recipes through the years.  They just don’t have the same wonderful flavor and creaminess of the recipe I created 30 plus years ago.  It could probably be made with a non-dairy spread- like Smart Balance but I’ve never experimented.  I figure if we are only having it a few times a year, we can indulge ourselves a little bit.  I served the piccata with garlic mashed potatoes and sautéed summer squash with onions. 

Gluten free Pork or Chicken Piccata

1-pound thinly sliced pork (or chicken) tenderloin, pounded

1/3-cup gluten free all-purpose flour

¼ tsp. salt

Pinch of pepper

1-2 Tbsp. olive oil

¾ cup dry white wine or dry vermouth

2 Tbsp. shallots, minced

1 Tbsp. lemon juice

2 Tbsp. capers

6 Tbsp. butter, chilled, cut in ¼ inch slices

1 Tbsp. parsley, minced

Combine flour, salt and pepper.  Heat oil in pan over medium heat.  Dredge meat and flour and place in hot fry pan until brown (about 2-3

minutes.)  Turn over cook on the other side until brown.  Remove from heat and set aside on plate, cover with foil to keep warm while the sauce is being made. 

Pour the wine, shallots, capers and lemon juice into the hot fry pan and stir up the brown bits on the bottom of the pan.  Cook over high heat to reduce liquid by half.  Remove from heat.  Whip in the chilled butter; this will create a creamy sauce.  Move meat to the serving platter and pour sauce over the top.  Garnish with fresh parsley.  Serves 3-4.