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Lemon Pork Scaloppini



  1. Trim fat from tenderloin. Cut tenderloin into 1/2-inch thick slices; place slices between 2 sheets of heavy-duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin.
  2. Combine flour, salt and pepper in a large heavy-duty, zip-top plastic bag, add pork slices. Seal bag, and shake until pork is coated.
  3. Coat a large nonstick skillet with cooking spray and add 1 teaspoon oil. Place over medium-high heat until hot.
  4. Add half of pork slices; cook 2 minutes on each side or until browned.
  5. Transfer to a serving plate, keep warm.
  6. Repeat procedure with remaining 1 teaspoon oil and pork slices.
  7. Remove skillet from heat.
  8. Add lemon juice, water and capers to skillet and bring just to a boil. Pour mixture over pork slices, then sprinkle with parsley.

Yield: 4 servings