Dilled Pork Scaloppini

Name: Dilled Pork Scaloppini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: all-purpose flour; 1 lb. pork tenderloin; 1 egg; 1 Tbsp. water; 1/2 c. seasoned dry bread crumbs; 2 Tbsp. margarine or butter; 1 medium carrot, julienned; 12 oz. jar brown gravy (I like Heinz home style); 3 Tbsp. milk or half and half; 1 tsp. lemon juice; 1/2 tsp. dried dill weed; 1 Tbsp. sour cream

Eats Now Editorial Team · 391 kcal · Meat & Poultry

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Dilled Pork Scaloppini – a delicious recipe with flour, pork tenderloin, egg, water, bread crumbs, margarine. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

all-purpose flour
1 lb. pork tenderloin
1 egg
1 Tbsp. water
1/2 c. seasoned dry bread crumbs
2 Tbsp. margarine or butter
1 medium carrot, julienned
12 oz. jar brown gravy (I like Heinz home style)
3 Tbsp. milk or half and half
1 tsp. lemon juice
1/2 tsp. dried dill weed
1 Tbsp. sour cream

1
Cut pork crosswise into 12 slices; flatten to 1/4-inch thickness. Dust with flour. Combine egg and water; dip pork into mixture, then coat with crumbs. In large skillet, saute pork in butter, about 3 minutes per side. Keep pork warm while preparing sauce.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: all-purpose flour, 1 lb. pork tenderloin, 1 egg, 1 Tbsp. water, and more.

Yes, Dilled Pork Scaloppini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
391 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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