Pork Scaloppine

Yield: Makes 4 servings
Recipe from Southern Living

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  • 1 1/2 pounds pork loin
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 cup freshly grated Romano cheese
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup butter or margarine
  • 1/4 cup olive oil
  • 2 lemons, quartered


  1. Cut pork loin into 1/2-inch-thick slices. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
  2. Whisk together eggs and next 4 ingredients. Dredge pork in flour, shake to remove excess, and dip in egg mixture.
  3. Melt butter with olive oil in a large skillet over medium-high heat. Cook pork, in batches, 1 minute on each side or until browned. Serve with lemon quarters.
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