Traditional piccata made with pork, then hearty sandwiches – The Boston Globe

Take the method used to make the traditional veal piccata and use it with pork cutlets. Pound the meat into thin slices, and the rest of the dish is fairly quick. First saute escarole, and keep it warm while you cook the pork and deglaze the skillet with wine and lemon.

Some of the pork goes into hearty sandwiches with cheddar, apples, and quickly made pickled red onions. If it’s possible to be elegant and rustic at the same time, these sandwiches are.

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(Pork piccata, sandwiches)

6 boneless pork loin cutlets (5 ounces each)

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2 tablespoons unsalted butter

4 slices cheddar

8 slices sourdough rye bread

2 heads escarole

1 red onion

4 leaves Boston or romaine lettuce

2 cloves garlic

3 lemons

2 apples

½ bunch fresh parsley

Salt and pepper

½ cup olive oil

cup white wine

1 cup chicken stock

½ cup flour

3 tablespoons capers

½ cup apple cider vinegar

cup sugar

¼ teaspoon whole allspice

¼ cup Dijon mustard

Sally Pasley Vargas can be reached at [email protected]

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