Lemon Pork Scaloppine



4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 171
Caloriesfromfat 27 %
Fat 5.2 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.4 g
Carbohydrate 5.2 g
Fiber 0.2 g
Cholesterol 74 mg
Iron 0.0 mg
Sodium 258 mg
Calcium 0.0 mg


1 (1-pound) pork tenderloin
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 teaspoons olive oil, divided
3 tablespoons lemon juice
2 tablespoons water
1 teaspoon capers
1/4 cup minced fresh parsley


1. Trim fat from tenderloin. Cut tenderloin into 1/2-inch-thick slices; place slices between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness, using a meat mallet or rolling pin.

2. Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag; add pork slices. Seal bag, and shake until pork is coated.

3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil, and place over medium-high heat until hot. Add half of pork slices; cook 2 minutes on each side or until browned. Transfer to a serving plate; keep warm. Repeat procedure with remaining 1 teaspoon oil and pork slices; remove skillet from heat.

4. Add lemon juice, water, and capers to skillet; bring just to a boil. Pour mixture over pork slices; sprinkle with parsley.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001