When you get tired of regular pork chops, try a dish called piccata, popular in Southern Europe. Its flavor will pleasantly surprise you.
Ingredients
Pork:
- Parsley: 5 g
- Black pepper: 1 pinch
- Pork loin: 720 g
- Salt: 1 pinch
Sauce:
- Black olives: 30 g
- Onion: 0.5
- Sugar: 1 pinch
- Garlic clove: 0.5
- Rapeseed oil: 4 tablespoons
- Black pepper: 1 pinch
- Tomato purée: 300 ml
- Salt: 1 pinch
- Red wine: 100 ml
Breading:
- Eggs: 4
- Grana Padano cheese, grated: 120 g
- Salt: 1 pinch
- Black pepper: 1 pinch
- Wheat flour: 60 g
Zucchini Purée:
- Onion: 1
- Potatoes: 2
- Zucchini: 6
- Garlic cloves: 3
- Ground nutmeg: 1 teaspoon
- Olive oil: 3 tablespoons
- Black pepper: 1 pinch
- Salt: 1 pinch
- 30% cream: 4 tablespoons
Preparation
Zucchini Purée:
Heat olive oil in a pan and add diced onion – sauté for about 2 minutes. Add zucchini sliced into approximately 2 cm thick slices and sauté for about 10 minutes, then add finely chopped garlic. Sauté for a while longer. Cover with a lid and simmer for 10 minutes (if zucchini continue to release water, extend simmering time up to 30 minutes), stirring occasionally. Season with salt. If too much water accumulates in the pan, remove the lid. Add cooked potatoes, stir for a while, then blend. Add 4 tablespoons of cream, cook over low heat until the purée consistency is achieved. Season with salt, pepper, and nutmeg.
Sauce:
In a saucepan, heat oil, add chopped onion; when the onion becomes translucent, add chopped garlic. Sauté for about 2-3 minutes. Then pour in the wine, wait until partially evaporated, add tomato purée, simmer over low heat for about 10 minutes, season with salt, pepper, and sugar. Finally, add sliced olives, continue cooking all ingredients for 5 minutes.
Breading:
In a bowl, beat eggs, season with pepper and salt, mix, add grated Grana Padano cheese. In another bowl, place the flour.
Season pork slices on both sides with pepper and salt. Then coat the pork in flour and cheese breading. Fry on medium heat for about 2-3 minutes on each side.
Serving
Place zucchini purée and tomato-olive sauce on a plate, then add fried pork slices. Garnish with parsley.
