October 15, 2010

Pork Picatta

Pork Picatta - adapted from yumsugar

6 oz. bowtie pasta
1/4 cup margarine
1 tbs chopped parsley
3/4 cup grated Parmesan cheese
1 tbs olive oil
4 pork cutlets
salt and pepper to taste
1 cup chicken broth
1 tsp lemon juice
1/4 cup water
3 tbs cornstarch

Cook pasta according to package directions.  Toss with margarine, parsley, and Parmesan cheese.  Add black pepper to taste.

Meanwhile, heat olive oil in a pan.  Season pork cutlets with salt and pepper.  Brown on each side, about 5 minutes per side.  Remove from pan and set aside.  Add chicken broth; cook over medium heat about 5 minutes.  In a small bowl, combine water and cornstarch. Stir into chicken broth to thicken.  Stir in lemon juice.  

Serve pork cutlet on top of pasta.  Top with sauce.

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