Vermicular | Pork Piccata

Pork Piccata

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
6 min

⅔ lb (300 g) pork tenderloin, cut into 4 pieces (about ½” thick)
Kosher salt and freshly ground black pepper
All-purpose flour, to coat
1 tablespoon olive oil

Egg Mixture
1 large egg, beaten
2 tablespoons grated Parmesan cheese
1 tablespoon Italian parsley, finely chopped
4 sprigs thyme, leaves finely chopped
1 tablespoon cake flour (or all-purpose flour)
1 pinch kosher salt
Freshly ground black pepper

Tomato Sauce
2 tablespoons tomato puree
1 tablespoon tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon water


Glass or Stainless Steel Lid

  1. In a large bowl, mix ingredients for Egg Mixture.

  2. Season pork by rubbing salt and pepper. Lightly sprinkle flour to coat each piece and let soak in the Egg Mixture.

  3. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat and place pork into the pan. Evenly pour the remaining egg mixture into the pan and cook for about 1 minute. Once golden brown, flip and cover with lid. Steam-roast for 5 minutes over low heat. Once cooked through, remove the pork from the pan and set aside.

  4. In the same pan, add in ingredients for Tomato Sauce and bring to a simmer over medium-high heat. Spoon the sauce onto a plate, place sliced pork on top and serve.

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Musui–Kamado with the Vermicular Cookbook.

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