Does the world need another chicken piccata recipe? I’m pretty sure not. And yet, here I am doing it. I justify it to myself because I have two observations to share. One – why so much lemon? I see recipes with the juice of two lemons. Two lemons. That’s half a lemon per portion. Then they claw back the acidity by adding a bunch of butter. It’s adding calories to hide a flaw. Crazy. Two – it’s always chicken (or maybe veal). I like pork piccata. It’s more forgiving than chicken and much cheaper than veal. Tasty, forgiving and cheaper. You decide. Maybe I’m the crazy one here. Wouldn’t surprise anyone. But I think pork piccata works… I’ve used pork tenderloin here. If you wanted bigger pieces maybe a small loin could sub in but you’d need to be careful because you run the risk of tougher meat. The tenderloin is pounded a bit so it’s a fair size. Kind of veal picatta size. And for the record, they are adding butter to balance a ton of lemon so they can add more butter. Fat tastes good. But it’s a lot of calories for not much gain.
