Pork Scaloppine with Lemon Cream Sauce
3 people
00h 20
00h 10
Tender pork scaloppine in a rich lemon cream sauce—this quick and elegant recipe delivers bright citrus flavour and restaurant-quality results in under 30 minutes.
Share with your friends
Ingredients and Method
Ingredients
- Pork Scaloppine
- 3 ButcherBox.ca Boneless Pork Chops
- ½ cup all purpose flour
- 1 tablespoon lemon zest
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ¼ cup extra virgin olive oil
- Lemon Cream Sauce
- 1 tablespoon Rolling Meadows Unsalted Butter
- 1 tablespoon all purpose flour
- 2 tablespoons lemon juice
- 1 cup milk
- ½ cup grated pecorino romano cheese
- 2 teaspoons dried parsley
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Method
- Prepare the Pork Scaloppine
- Cut the pork chops horizontally in half; then pound with a meat mallet to make them uniform in size; approximately ½-inch thick.
- In the first bowl, add flour and lemon zest. Add the eggs to the second bowl; then whisk. Place the breadcrumbs in the third bowl.
- Dredge the pork first into the flour; then into the eggs and finally into the breadcrumbs. Repeat for all pieces; set aside.
- Make the Lemon Cream Sauce
- Melt the butter in a small saucepan over medium high heat; then add the flour and whisk to form a roux.
- Next, Add the lemon juice, milk, cheese, parsley, salt and pepper. Whisk together, bring to a boil; then reduce heat and simmer for 5 minutes until thick and creamy.
- Pan Fry
- Heat the oil in a large nonstick skillet over medium high heat. Add the pork and fry 3-4 minutes per side until they are crispy and golden brown.
- Drain on paper towels to remove excess oil; then place the pork scaloppine on a serving platter. You can drizzle the lemon sauce on top or place in a gravy boat and serve as a side.
Reviews
Write Your Own Review