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Pork Fillet Piccata

Pork Fillet Piccata

with garlic butter sauce and roasted broccoli

This pork piccata is a variation of the Italian-American favourite dish chicken piccata. The cooking method allows the pork to become crispy on the outside and tender on the inside. A herby buttery sauce finishes the dish with a flourish.

Protein Rich
Calorie Smart
Total Time50 minutes
Cooking Time45 minutes


Serving amount

600 grams


1 unit(s)


1 unit(s)


5 grams


1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

300 grams

Pork Fillet

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2033 kJ
Energy (kcal)486 kcal
Fat9.7 g
of which saturates3.6 g
Carbohydrate63.4 g
of which sugars6.1 g
Dietary Fiber0.1 g
Protein43.8 g
Cholesterol0 mg
Salt0.75 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Roast the Potatoes
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm pieces (no need to peel).
  • Place the potatoes on a lined baking tray.
  • Toss with saltpepper and a drizzle of oil.
  • Spread out in a single layer and roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Prep Your Veg
  • Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Pop onto a separate lined baking tray. Toss with salt, pepper and a drizzle of oil. Set aside.
  • Halve and peel the shallot. Chop into small pieces. 
  • Peel and grate the garlic (or use a garlic press).
  • Finely chop the parsley (stalks and all).
Coat the Pork
  • When 15 mins of cooking time remain for the potatoes, roast the broccoli on the middle shelf of the oven until crispy, 12-15 mins.
  • Add 3 tbsp flour (double for 4p) to a large bowl. Season with salt and pepper. Mix together. 
  • Lay the pork into the bowl and turn to ensure it gets an even coating of flour.
  • Repeat for the other pork fillet(s). IMPORTANT: Wash hands and equipment after handling raw pork and its packaging.
Cook the Pork
  • Place a large pan over medium-high heat with a drizzle of oil
  • Sear the pork, fat-side down, until crispy, 2-3 mins.
  • Lower heat to medium and fry until cooked through, 4-5 mins on each side.
  • Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
Make the Sauce
  • Return the pan to medium heat with a drizzle of oil.
  • Cook the shallot until softened, 3-4 mins. Add the garlic and parsley and cook for 1 min more.
  • Pour in the vinegar and allow to evaporate. Add 75ml water (double for 4p) and the chicken stock powder.
  • Bring to the boil and stir to dissolve the stock.
  • Lower the heat and vigorously stir in 2 tbsp butter (double for 4p) until melted and combined.
Finish and Serve
  • Remove the pan from the heat.
  • Serve the pork with the roast potatoes and crispy broccoli alongside.
  • Finish with a generous drizzle of the garlic butter sauce.