Lemon Pork Scaloppine

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 27%
  • Fat: 5.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.4g
  • Carbohydrate: 5.2g
  • Fiber: 0.2g
  • Cholesterol: 74mg
  • Iron: 0.0mg
  • Sodium: 258mg
  • Calcium: 0.0mg


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