• TO DRINK: A full-bodied wooded Chardonnay with a lemony twist will cut through the richness of the pork

    Pork piccata

    Serves: 4
    Cooking Time: 45 mins


    • 500g pork fillet, sliced into 8 pieces
    • salt and freshly ground black pepper, to taste
    • 125ml (½ cup) cake flour
    • 15ml (1 tbsp) olive oil
    • 20g (2 tbsp) butter
    • 250ml (1 cup) dry white wine
    • 125ml (½ cup) chicken stock
    • 1 garlic clove, chopped
    • juice of 1 lemon
    • 30ml (2 tbsp) capers, drained
    • 15ml (1 tbsp) fresh flat-leaf parsley, chopped, plus extra to serve
    • 375g cooked spaghettini, to serve



    Season the pork and lightly dust with the flour.


    Heat the oil in a large non-stick frying pan over medium-high heat. Add 10g of the butter and brown the pork in batches until golden on both sides, about 1 minute on each side. Transfer to a plate and set aside.


    Deglaze the pan with the wine by bringing it to the boil and scraping to remove any browned bits from the bottom of the pan. Once the wine has reduced by half, add the stock, garlic, lemon juice and capers. Cook until the sauce thickens slightly, about 5 minutes.


    Whisk in the remaining 10g of butter, adjust the seasoning and add the parsley. Return the pork to the pan and cook for 1 – 2 more minutes.


    To serve, place the pork on a serving platter. Add the spaghettini to the pan and coat in the sauce. Serve with the pork and scatter with the extra parsley.