Pork piccata with mashed potatoes and roast apples
- Published: 2 Feb 23
- Updated: 18 Mar 24
Piccata is an Italian dish of chicken escalope, dredged in flour then browned and served with a lemon, caper and butter sauce. As pork tenderloin is so lean, it lends itself really well to this dish too, as it needs only a brief cooking time.
Next time: try our easy pork tenderloin with fennel and butter beans
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Serves 2 -
Hands-on time 25 min
Nutrition
- Calories
- 789kcals
- Fat
- 41.1g f(21.2g saturated)
- Protein
- 36.2g
- Carbohydrates
- 65.3g (9.1g sugars)
- Fibre
- 6.5g
- Salt
- 36.2g
delicious. tips
If you want restaurant-style smooth mash, push the potatoes through a sieve using the back of a spoon (a little extra butter certainly helps too). This must be done whilst the potatoes are still hot, otherwise they will turn gluey. Work in batches to make it easier.
Eco tip: Adding some caper brine brings a naturally sharp, salty flavour which cuts through the buttery sauce and uses up something which usually gets poured down the sink.