Lemony Scaloppine of Pork Recipe

Name: Lemony Scaloppine of Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 thin slices pork tenderloin; Salt and freshly ground pepper; All-purpose flour for dredging; 1 teaspoon light olive oil; 2 teaspoons butter; 4 very thin slices lemon, plus 1/2 lemon for squeezing; 1 fat shallot, sliced paper-thin; ⅔ tablespoons chicken broth or water; 1 1/2 teaspoons capers, rinsed; A scattering of chopped fresh parsley

Servings: persons

3 thin slices pork tenderloin
Salt and freshly ground pepper
All-purpose flour for dredging
1 teaspoon light olive oil
2 teaspoons butter
4 very thin slices lemon, plus 1/2 lemon for squeezing
1 fat shallot, sliced paper-thin
⅔ tablespoons chicken broth or water
1 1/2 teaspoons capers, rinsed
A scattering of chopped fresh parsley

1
Place your very sharp chefs knife flat on top of the pork tenderloin about 2 1/2 inches from the thicker end.
2
Tilting the knife slightly on the diagonal, slice off one quite thin scallop, moving from where you inserted the knife toward and off the end.
3
Repeat two more times to make three slices.
4
Pound the scallops gently to an even thickness, salt and pepper them lightly, and dredge them in flour.
5
Heat the oil in a skillet just large enough for the three scaloppine, then add the butter, and when it is sizzling, lay in the meat along with the slices of lemon and shallot.
6
Cook the scallops over medium-high heat for less than a minute on each side, then remove to a warm plate.
7
Squeeze most of the half-lemon into the pan, add the chicken broth (or water), and boil down until lightly thickened.
8
Toss in the capers, and return the meat to the pan just to heat through.
9
Taste to see if it needs a little more lemon and/or salt.
10
Spoon everything onto your warm plate, and scatter a little parsley on top.

244

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

You need 10 ingredients. The key ingredients include: 3 thin slices pork tenderloin, Salt and freshly ground pepper, All-purpose flour for dredging, 1 teaspoon light olive oil, and more.

Yes, Lemony Scaloppine of Pork falls under the Soups & Stews 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.

Lemony Scaloppine of Pork

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