Pork Scaloppine with Capers
A delicious and easy-to-prepare Italian dish featuring thinly sliced pork cutlets cooked with a tangy sauce of capers, lemon, and white wine.
Nutrition
Calories: 320cal
Carbohydrate: 4g
Protein: 38g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 1 pound pork tenderloin, sliced into 1/2-inch thick scaloppine
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped
Instructions
- Lightly pound each pork slice to about 1/4-inch thickness with a meat mallet. Season both sides lightly with salt and black pepper.
- Place the flour on a plate. Dredge each pork piece in the flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add butter and let it melt until it begins to foam. Place the pork scaloppine in the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding the pan. Remove the pork and set aside on a plate.
- In the same skillet, reduce heat to medium and add the white wine. Let it simmer for about 2 minutes while scraping the bottom of the pan to deglaze. Add chicken broth, lemon juice, and capers. Stir well and cook for another 2 minutes.
- Return the pork scaloppine to the skillet, turning to coat them in the sauce. Cook for another minute to heat through. Sprinkle with freshly chopped parsley just before serving.
- Arrange the pork scaloppine on plates and drizzle with the sauce. Pair with steamed vegetables or a fresh salad. Enjoy your meal!
