I pulled a couple of pork chops out of the freezer this morning before heading off to work.  I didn’t have a clear idea of what I wanted to do with them, but I had been looking at an old Cooking Light magazine that had a few possible recipe ideas.  I often don’t have a clear idea of what I’m going to cook for dinner.  Early in the week after grocery shopping, there are usually several options.  Whatever the final result would be, I knew I didn’t need any groceries.

Getting home, I was leaning towards an Asian-inspired dish when I completely changed direction – a pork piccata.  The recipe was for a Meyer Lemon Chicken Piccata, but… I didn’t have any Meyer lemons and I had pork.  No problem, of course.

I substituted the pork cutlets for the chicken, regular lemons for the Meyers, and prosecco for the white wine.

It came out pretty good and very easy to throw together.

Here’s the Cooking Light recipe.  Play with it as you see fit!

Meyer Lemon Chicken Piccata


  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup sauvignon blanc or other crisp, tart white wine
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/3 cup fresh Meyer lemon juice (about 3 lemons)
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley


1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.