Pork Scaloppine

Photo: Dasha Wright

Yield: 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calcium: 23mg
  • Calories: 226
  • Calories from fat: 1%
  • Carbohydrate: 1g
  • Cholesterol: 72mg
  • Fat: 14g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 23mg
  • Saturated fat: 5g
  • Sodium: 1870mg

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

Preparation

  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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