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Pork Scaloppine

Photo: Dasha Wright
Prep time 20 mins
Yield 4 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1-pound pork loins, cut into 10 cutlets, then pounded to 1/8 inch thick
  • 3 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chicken broth
  • 1 teaspoon lemon juice
  • 1 tablespoon lemon zest
  • Lemon Asparagus

Nutrition Information

  • calcium 23 mg
  • calories 226
  • caloriesfromfat 1 %
  • carbohydrate 1 g
  • cholesterol 72 mg
  • fat 14 g
  • fiber 0 g
  • iron 1 mg
  • protein 23 mg
  • satfat 5 g
  • sodium 1870 mg

How to Make It

  1. Heat the butter and oil in a large nonstick skillet over medium heat. Season the 10 pork cutlets with 2 teaspoons of the salt and the pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day.

  2. Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and the remaining salt. Drizzle the meat with the pan juices and sprinkle with the zest. Serve with Lemon Asparagus.

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