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Pork loin piccata is flattened pork loin medallions; breaded, seared and garnished with lemon, capers and parsley. (Michael Vosburg / Forum News Service)

LOST ITALIAN: Simple-to-make Pork Piccata delivers big flavor

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Lately I've been craving an Italian specialty called Piccata, which is a light sauce made of lemon, butter, white wine, garlic and capers. In Italy, this sauce is traditionally served with veal, which can be hard to find in our regional stores. We often substitute pork or chicken, which are widely available and more affordable than veal.

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Tony and Sarah Nasello
Home with the Lost Italian is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owns Sarello’s restaurant in Moorhead and lives in Fargo with their 9-year-old son, Giovanni. Readers can reach them at dine@sarellos.com. All previous recipes can be found at http://thelostitalian.areavoices.com
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