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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