Pork Piccata with Lemon Broccoli Pasta

Place a pot of salted water on the stove top to boil. Make sure it’s large enough for both the broccoli and the pasta.

Place each pork cutlet between 2 sheets of plastic wrap and using the flat side of a meat mallet pound it out to about ¼ inch thickness or until it’s slightly larger than when you started.

Season the pork with salt pepper and cayenne to taste. You could use paprika in place of the cayenne for a milder flavor. Dredge the pork in the flour and set them aside.

In a large nonstick skillet, over a medium high heat, melt the butter and oil together then add the pork and sauté for 3 minutes on the first side and 2 minutes on the second side then remove the pork from the pan and set it aside.

Just prior to starting the sauce, drop the pasta into the boiling water. It needs to be cooked 1-2 minutes shy of the package instructions. The broccoli needs to be added to the same pot 2 minutes after you add the pasta since it doesn’t need quite as long to cook.

To make the Piccata sauce, in the same pan where you sautéed the pork, over a medium heat, add the capers and garlic and sauté for 2 minutes or until the garlic begins to just get a hint of color.

Add the wine and chicken broth and simmer for another 2 minutes then grate in the lemon zest and squeeze in the lemon juice then add the pork back to the simmering pan to warm through for 1-2 minutes.

Remove the pork from the pan and spoon about 1 tablespoon of sauce over each cutlet.

Drain the pasta and broccoli and toss it into the pan with the remaining pan sauce. Stir to coat the pasta and optionally sprinkle on a little crushed red pepper flakes then the dish is ready to plate and serve.