Scaloppine al Limone

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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.

 

Prep: 20 mins

Cooking: 5-10 mins

Difficulty: easy

Serves: 4

Ingredients

To buy:

1 Pork tenderloin approx 500g

1 glass white wine

100ml chicken stock

juice and zest of 1 lemon

Handful of chopped parsley

Store-cupboard essentials:

100g flour

2 tbsp olive oil

20g butter

salt and pepper to taste

METHOD

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.

Prep: 20 mins

Cooking: 5-10 mins

Difficulty: easy

Serves: 4

Ingredients

To buy:

1 Pork tenderloin approx 500g

1 glass white wine

100ml chicken stock

juice and zest of 1 lemon

Handful of chopped parsley

Store-cupboard essentials:

100g flour

2 tbsp olive oil

20g butter

salt and pepper to taste

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