Pork piccata with potato mash

Inspired by home style Italian cooking, this pan fried pork fillet is cooked with lemon and capers for a tasty weeknight meal in just 15 minutes.

4

0m

15m

Ingredients

  • 1 tbs extra virgin olive oil
  • 400g Coles Australian Pork Fillet, thinly sliced
  • 50g butter
  • 1 large zucchini, thinly sliced crossways
  • 1 lemon, rind finely grated, halved
  • 1 tbs drained baby capers
  • 1 cup (120g) frozen peas, just thawed
  • 2 x 350g tubs Coles Crème Royale Mashed Potato
  • Flat-leaf parsley leaves, to serve

Method

STEP 1

Heat the oil in a large non-stick frying pan over high heat. Cook the pork, in 2 batches, for 1½ mins each side or until browned and cooked through. Transfer to a plate.

STEP 2

Reduce heat to medium. Add the butter and zucchini to the pan. Cook, tossing occasionally, for 2-3 mins or until zucchini is tender. Return the pork to the pan with the lemon rind, capers and peas. Cook, stirring occasionally, for 1-2 mins or until heated through.

STEP 3

Meanwhile, heat the mashed potato following packet directions.

STEP 4

Squeeze the juice from the lemon halves over the pork mixture in the pan. Sprinkle with the parsley and serve with the mash.

Dietary Information

Nut-free
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.