Pork Scaloppine With Sautéed Cucumbers + Spring Onions

1. 1

   Place pork between two layers of plastic wrap. Using a heavy skillet or meat mallet, pound pork to 1/4-inch thickness; season with salt and pepper. Dredge pork in flour. Heat 1 tablespoon butter and 1 tablespoon oil in a large, heavy skillet over medium-high. Cook pork, turning once, until browned on both sides. Repeat with remaining oil and pork (set pork aside and tent with foil as they are cooked through).

2. 2

   Meanwhile, heat 1 tablespoon butter in a large skillet over medium. Add onion and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in cucumbers, thyme, and 1/4 cup water. Cook, stirring occasionally, until cucumbers are beginning to brown and are crisp-tender, about 4 minutes. Remove thyme sprigs; stir in lemon juice, remaining 1 tablespoon butter and fresh thyme leaves. Serve scaloppine with cucumbers and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.