Pork Fillet Piccata
with garlic butter sauce and roasted broccoli
This pork piccata is a variation of the Italian-American favourite dish chicken piccata. The cooking method allows the pork to become crispy on the outside and tender on the inside. A herby buttery sauce finishes the dish with a flourish.
Tags:
Climate Conscious
•Calorie Smart
Allergens:
Sulphites
Total Time50 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
Potatoes
1 unit(s)
Broccoli
1 unit(s)
Garlic
5 grams
Parsley
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Chicken Stock
1 unit(s)
Shallot
300 grams
Pork Fillet
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Flour
to taste
Water
Nutrition Values
Energy (kJ)2382 kJ
Energy (kcal)569 kcal
Fat16.2 g
of which saturates4.6 g
Carbohydrate68.8 g
of which sugars6.4 g
Dietary Fiber0 g
Protein43.1 g
Cholesterol0 mg
Salt3.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm pieces (no need to peel).
- Place the potatoes on a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer and roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Pop onto a separate lined baking tray. Toss with salt, pepper and a drizzle of oil. Set aside.
- Halve and peel the shallot. Chop into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
3
- When the potatoes have 15 mins of cooking time left, roast the broccoli on the middle shelf of the oven until crispy, 12-15 mins.
- Add 3 tbsp flour (double for 4p) to a large bowl. Season with salt and pepper. Mix together.
- Cut each pork fillet into 6-8 slices.
- Lay the pork into the bowl and turn to ensure it gets an even coating of flour. IMPORTANT: Wash hands and equipment after handling raw pork and its packaging.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the sliced pork and season with salt and pepper.
- Cook through, 5-6 mins on each side (cook in batches if your pan is getting crowded). IMPORTANT: Pork is cooked when no longer pink in the middle.
5
- Return the pan to medium heat with a drizzle of oil.
- Cook the shallot until softened, 3-4 mins. Add the garlic and parsley and cook for 1 min more.
- Pour in the vinegar and allow to evaporate. Add 75ml water (double for 4p) and the chicken stock powder.
- Bring to the boil and stir to dissolve the stock.
- Lower the heat and vigorously stir in 2 tbsp butter (double for 4p) until melted and combined.
6
- Remove the pan from the heat.
- Serve the pork with the roast potatoes and crispy broccoli alongside.
- Finish with a generous drizzle of the garlic butter sauce.
