top of page

Pork Piccata


  • Pork fillet (tenderloin) 200 g (7 oz.)

  • Egg 1

  • Parsley (finely chopped) a dash

  • Thyme (powder) a dash

  • Powdered cheese 1 Tbsp

  • Vegetable oil 1 & 1/2 Tbsp

  • Carrot 50 g (1.8 oz.)

  • Mesclun greens 50 g (1.8 oz.)

  • Ponzu Sauce (lime)1 Tbsp

(A) Tomato sauce


  • Salt a dash

  • Pepper a dash

  • Flour a dash


  1. Mix together the ingredients to prepare the tomato sauce. Place all of (A) in a lidded microwave-safe container, cover and microwave (500 W) for 1 minute.

  2. Cut the pork into 1 cm (1/2 in.) widths. Lightly strike each piece with the backside of the knife. Season with the salt and pepper from (B), cover lighty in flour.

  3. Beat the egg, mix half with the parsley and thyme.

  4. Add the cheese to the remaining half.

  5. Heat 1 Tbsp of vegetable oil in a fry pan. Add half of (2) to (3). Dip the rest in (4) and cook both sides of each piece until cooked through to the center.

  6. Thinly slice up the carrot with a peeler. Dress with lime ponzu sauce and 1/2 Tbsp of vegetable oil.

  7. Arrange (5) and (6) on a plate. Garnish with (1).


bottom of page