Pork Scallopini With Lemon Butter Caper Sauce Food

PORK SCALLOPINI WITH BUTTER CAPER SAUCE

Steps:

• 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
• 2. Pound thin between plastic wrap with a meat mallet.
• 3. Sift together the flour and salt.
• 4. Lightly dredge the pork and shake off any excess flour.
• 5. In a large skillet, heat the olive oil over medium heat.
• 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
• 7. Wipe out skillet.
• 8. Heat a tablespoon of butter in skillet.
• 9. Add the capers, white wine and lemon juice.
• 10. Allow to reduce just a little before adding the final tablespoon of butter.
• 11. Mix slowly to incorporate and remove immediately from the heat.
• 12. Spoon the sauce over the pork and serve.

LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE

Steps:

• Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
• In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
• Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
• In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
• To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.