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Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Pork Piccata



The word "piccata" means sliced, sautéed, and served in a sauce made from lemon, wine, butter, and capers. Classically this dish is made with veal but it can be just a delicious with chicken breast, or pork (tenderloin or chops). Regardless of your choice of meat it will be pounded thin and the sauce is the same.

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Ingredients...

  • 1 pound pork tenderloin, pounded thin to 1/4" pieces or medallions.
  • 1/2 cup Flour ( I use whole wheat flour) for dredging
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
Ingredients for sauce...
  • 2 Tablespoons butter (or margarine)
  • 1/2 cup finely chopped (minced) onion
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (you can make this from powdered type)
  • Juice of 1/2 lemon
  • 2 teaspoons capers
  • 2 Tablespoons chopped flat leaf parsley
Here's how you do it...
  1. Place your meat between 2 pieces of plastic wrap or use a plastic bag, pound to 1/4" thick pieces.
  2. Blend in the salt & pepper with the flour on a large plate or pie pan
  3. Dredge the meat in the flour mixture shaking off excess, set aside on a plate
  4. Heat your skillet over medium heat.
  5. Add the oil.
  6. Fry the meat for approximately 4 minutes on each side until browned
  7. Remove the cooked meat from the skillet and cover to keep warm.
  8. Put the butter into the skillet.
  9. Add the finely chopped onion.
  10. Cook stirring 3-4 minutes
  11. Add the wine, broth, and the juice of 1/2 lemon.
  12. Simmer till reduced by half.
  13. Add the capers and the chopped parsley.
  14. Stir till heated.
  15. Pour sauce over cooked medallions and serve.
Serving Suggestion... Any Piccata pairs well with angel hair pasta, bulgar wheat, or couscous.

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