Pork Scaloppine

Pork Scaloppine Recipe
Photo: Dasha Wright

Yield:

4 servings

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

Kay Chun,

Meals Made Easy

May 2004
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