More Great Recipes: Main Dish | Pork | Savory

Pork Scaloppine

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Member since 2006

Serves | Prep Time | Cook Time


1 tbsp unsalted butter
1 tbsp olive oil
2 1-lb pork loin, cut into 10 cutlets, then pounded to 1/8 inch thick
3 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup chicken broth
1 tsp lemon zest
1 tsp lemon juice

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 pepper.

Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender. Remove from pan.

Set aside 5 cutlets to keep warm.

Save 4 cutlets for tomorrow and freeze 2 for whenever.

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.


Note: Chicken also makes a good substitution.

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