Scaloppine al Limone is an Italian classic. Normally made with veal we have given it a Chiappa twist and use pork tenderloin making a tasty yet delicate dish.
SLICE the pork tenderloin into 2cm thick medallions.
BEAT each piece of pork with a meat hammer until nearly paper-thin.
SEASON each piece with salt and pepper and coat in flour.
HEAT the olive oil in a pan until hot.
ADD the pork and cook until light golden brown on each side approximately 2 mins.
REMOVE to a plate and continue with the remaining pieces.
RETURN all pieces to the pan and add the wine, chicken broth, lemon juice and zest and gently cook until the sauce has reduced and thickened.
ADD the butter and chopped parsley and mix.
SERVE the meat on a platter and pour over the sauce.